A whole new world of flavor awaits with this chunky stew! Little ones can drain the tomatoes and measure out the chicken stock and flour, while big kids chop the veggies. To cut an onion without crying, try breathing through your mouth or putting on a pair of swim goggles!
- 4 tablespoons butter (or 2 tablespoons olive oil)
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 green pepper, chopped
- 1 apple, cored, peeled, and chopped
- 1 1/2 pounds boneless, skinless chicken breast, chopped
- 1/2 cup flour
- 2 to 3 teaspoons curry powder
- 5 cups chicken broth
- 1 (14 1/2-ounce) can diced tomatoes, drained
- Salt and pepper
- 2 cups hot cooked rice
How To Make It
- Melt the butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and sauté for about 15 minutes. Turn the heat to low.
- In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.
- To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice.