Spicy Muligatawny Soup

This recipe has become a staple in our household.  Leftovers can be frozen and used for another day.  In fact I often give away as care packages to friends & neighbours when their life gets too busy (looking after loved ones in need)

1/2 lb skinless, boneless chicken breast, cut into bite sized pieces

1 cup chopped peeled Gala or Braeburn apple

3/4 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped green bell pepper

2 tablespoons all-purpose flour

1 tablespoon curry powder

1 teaspoon ground ginger

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth

1/3 cup mango chutney

1/4 cup tomato paste

Chopped fresh parsley (optional)

Preparation

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.

Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.

Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

Courtesy of Cooking Light Magazine