An Indian soup adopted by the English and imported to Massachusetts by the contributor’s husband. It’s very easy to make, and the finished product made a big hit with our testers. Consider serving the soup over a bowl of rice for extra heartiness.
Melt the butter in a large saucepan or stockpot over medium heat. Add the onion, carrot, celery, green pepper, apple, and chicken and saute until the onion is tender. Gradually stir in the flour and curry powder. Then add the remaining ingredients and simmer, covered, for 30 minutes. Serve hot.