Ingredients Jump to Instructions ↓

  1. 3 lb Chicken--cut in pieces

  2. 1/4 c Butter

  3. 1/2 c Each chopped carrots and -green pepper

  4. 2 Greening apples, cored and -chopped

  5. 1 tb Flour

  6. 2 ts Curry powder

  7. 2 qt Chicken broth

  8. 2 Whole cloves

  9. 1 pn Of Mace

  10. Few sprigs of

  11. -parsley--chopped

  12. 1 tb Sugar

  13. 1/4 ts Pepper

  14. 1 Tblpsn salt

Instructions Jump to Ingredients ↑

  1. Saute chicken pieces in heated butter/margerine till well-browned. Stir in carrots, green pepper and apples and continue cooking , stirring frequently, till mixture is brown. Sprinkle in flour and curry powder. Add broth, a little at a time. Season with all remaining ingredients. Heat to a boil, then reduce heat, cover, and simmer gently until chicken is very tender. Remove chicken from soup and cool until it can be handled comfortably. Strain the soup, working vegetables through a sieve (or strainer), then return to kettle and heat. Strip chicken from bones (discard bones and skin) and add to soup. Serve hot with steamed rice.

  2. Posted by Bob Stein. Courtesy of Fred Peters.


Send feedback