Mulligatawny Soup

Ingredients

• 5 cups Chicken Stock (Use homemade or store-bought low-sodium chicken stock.)
• 1 cup Diced Tomatoes (Canned or fresh, diced.)
• 0.25 cup Onion, sliced (About 1/4 of a medium onion.)
• 0.25 cup Carrot, diced (About 1/2 a medium carrot.)
• 0.25 cup Celery, diced (About 1 stalk of celery.)
• 1 medium Green Bell Pepper, finely chopped
• 1 medium Apple, sliced (Use a tart apple like Granny Smith.)
• 1 cup Raw Chicken, diced (About 1 boneless, skinless chicken breast.)
• 0.25 cup Butter (About 4 tablespoons.)
• 0.333 cup All-Purpose Flour
• 1 teaspoon Curry Powder
• 1 blade Blade of Mace (Or 1/4 teaspoon ground mace.)
• 2 whole Cloves
• 1 sprig Fresh Parsley
• 0.5 teaspoon Salt (Or to taste.)
• 0.25 teaspoon Black Pepper (Or to taste.)
• 0.5 cup Cooked Rice (For serving.)

Instructions

1. 1In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrot, celery, and bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the diced chicken and cook until browned, about 5 minutes.
2. 2Stir in the flour and curry powder until well combined. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
3. 3Gradually whisk in the chicken stock and diced tomatoes. Add the mace, cloves, parsley, and sliced apple. Bring to a simmer, then reduce heat and simmer for 1 hour, stirring occasionally.
4. 4Strain the soup through a fine-mesh sieve, reserving the chicken. Return the chicken to the strained soup. Puree the vegetables that remain in the sieve using the back of a spoon or a food processor, then add the puree back to the soup for a thicker consistency.
5. 5Season the soup with salt and pepper to taste. Serve hot with a side of cooked rice.