Soup: Curried Chicken and Apple Soup

I have a girlfriend that reminds me of Cinderella. Whenever she’s at my house, everything is suddenly bright and beautiful. The birds and mouse from the neighborhood even come to say hi. I swear she can talk to them. She brought the following yumminess to my house. Now, it is a Fall staple. The kiddies love it.

Curried Chicken and Apple Soup

1 tsp. vegetable or olive oil
1 pound boneless, skinless chicken breasts or tenders (chopped in small chuncks)
1 large onion, chopped
5 cushed/chopped garlic cloves (or 1-2 tsp bottled crushed garlic)
1 medium green pepper and one yellow bell pepper, chopped (optional)
1 Tbsp. curry powder
1 Tbsp. grated fresh ginger
½ tsp. red or black pepper
4 cups chicken stock
2 15 oz. cans or one large can diced tomatoes
2 apples, chopped in small chunks (granny smith or fuji; the crisper the better)
½ -1/4 cup white or brown rice

Cook everything down to the chicken stock together in a large saucepan until chicken isn’t pink anymore and onion is tender. Then add the chicken stock, rice, and diced tomatoes. Bring to a boil, then reduce to a simmer. Simmer for about 20 minutes (until rice is tender), then add the apples and cook about 8 minutes or until apples are somewhat soft and rice is done.

If desired, serve with a garnish of chopped cilantro and a dollop of plain yogurt. Great with warm crusty bread. Makes 8-one cup servings. I usually double this.