Chicken & Vegetable broth Recipe
Ingredients
| Carrots | 3 Medium, sliced | |
| 2 stalks of celery, sliced | ||
| 6 cups Basic Chicken Broth | ||
| Cooked chicken | 3 Cup (16 tbs), diced | |
| Onion | 1 Large, chopped | |
| Butter/Margarine | 4 Tablespoon | |
| 1 apple, pared, quartered, cored and chopped | ||
| Curry powder | 5 Teaspoon | |
| Salt | 1 Teaspoon | |
| Flour | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Hot cooked rice | 2 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Lemon slices | 6 | |
Directions
1. Cook carrots and celery in 1 cup broth in a medium-size saucepan 20 minutes, or until tender. Add chicken; heat just until hot; cover; keep warm.
2. Saute onion until soft in butter or margarine in Dutch oven; stir in apple, curry powder and salt; saute 5 minutes longer, or until apple is soft; add flour. Gradually stir in remaining chicken broth; heat to boiling, stirring constantly; reduce heat; cover; simmer 15 minutes.
3. Add vegetables and chicken with the broth they were cooked in; bring just to boiling. Stir in lemon juice.
4. Ladle into soup plates or bowls; pass hot cooked rice and chopped parsley and lemon slices, if you wish, for each to add his own garnish. Good with crusty French bread.
2. Saute onion until soft in butter or margarine in Dutch oven; stir in apple, curry powder and salt; saute 5 minutes longer, or until apple is soft; add flour. Gradually stir in remaining chicken broth; heat to boiling, stirring constantly; reduce heat; cover; simmer 15 minutes.
3. Add vegetables and chicken with the broth they were cooked in; bring just to boiling. Stir in lemon juice.
4. Ladle into soup plates or bowls; pass hot cooked rice and chopped parsley and lemon slices, if you wish, for each to add his own garnish. Good with crusty French bread.
Chef
