Curried Chicken and Apple Soup

This is a huge fall favorite around here - my husband and I and all my kids LOVE this. Maybe it sounds like a weird combination of things - apples, chicken, curry - but I've never had someone NOT love it.

Curried Chicken and Apple Soup

1 tsp. vegetable oil or olive oil
1 pound boneless skinless chicken breasts (about 3 big breasts)
1 large onion, chopped
5 crushed/chopped garlic cloves (or 1-2 tsp bottled crushed garlic)
1 tbsp curry powder
1 tbsp grated fresh ginger (or bottled crushed ginger)
½ tsp black pepper
1 tsp salt
5 cups chicken broth/stock (can use "Better than Bouillon" concentrate to make this)
2 15 oz. cans or one 28 oz can of diced tomatoes (the whole can with the juice) or one large can crushed tomatoes (if you don’t like tomato chunks)
1 medium green pepper and one yellow bell pepper, chopped (optional)
2 apples, chopped in small chunks (Granny Smith or Fuji work well – the crisper the better!)
1 cup rice
Garnish: sour cream or plain yogurt, cilantro

1. Saute everything on the ingredient list down to the broth/stock together in large soup pot until chicken isn’t pink anymore and onion is tender.
2. Add the chicken stock, rice and diced tomatoes.
3. Bring to a boil, then reduce to a simmer. Simmer for about 15 minutes (until rice is tender)
4. Add the apples and peppers and cook about 8 minutes or until apples and peppers are somewhat soft and rice is done.

If desired, serve with a garnish of chopped cilantro and a dollop of plain yogurt or sour cream. Great with warm crusty bread

Makes 10 one-cup servings. I often double this and freeze half.