Curry Chicken Soup

• 1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
• 3 teaspoons canola oil, divided
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1 cup chopped peeled apple
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1/4 cup tomato paste
• 2 to 3 teaspoons curry powder
• 1 teaspoon ground ginger
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons minced fresh parsley

1. In a large saucepan coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes or until no longer pink. Remove chicken and set aside.
2. In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened.
3. Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.

chicken, canola oil, onion, carrot, celery, green pepper, apple, flour, salt, chicken broth, tomato paste, curry powder, ground ginger, red pepper, parsley

Taken from www.tasteofhome.com/recipes/curry-chicken-soup/ (may not work)