½ CUP CHOPPED ONION
4 tsp. CURRY POWDER
2 SMALL OR 1 LARGE APPLE, PEELED, CORED & CHOPPED
½ CUP DICED CARROT
½ CUP DICED CELERY
½ CUP DICED GREEN BELL PEPPER
1/3 CUP FLOUR
3 ½ CUPS CHICKEN STOCK OR LOW-SODIUM CANNED BROTH
ONE 16-OZ CAN DICED ITALIAN PLUM TOMATOES
1/3 CUP BROWN RICE
2 tsp. FRESH LEMON JUICE
½ CUP RAISINS
4 WHOLE CLOVES
¼ CUP LIGHT SOUR CREAM MIXED WITH ¼ CUP NON-FAT MILK
2 BONELESS CHICKEN BREAST HALVED, AND DICED
CAYENNE PEPPER TO TASTE
IN A HEAVY LARGE STOCK POT OVER MEDIUM HEAT,
SAUTÉ THE ONIONS & CURRY POWDER UNTIL TENDER, ABOUT 5 MINUTES
MIX IN THE APPLES, CARROTS, CELERY, & BELLS AND SAUTÉ FOR 5 MINUTES
MIX IN THE FLOUR AND STIR FOR 1 MINUTE
GRADUALLY ADD THE STOCK
ADD THE TOMATOES WITH THEIR JUICE TO THE SOUP ALONG WITH THE RICE, LEMON JUICE, SUGAR, AND THE CLOVES
BRING THE MIXTURE TO A BOIL, STIRRING FREQUENTLY
REDUCE THE HEAT TO A SIMMER & COOK FOR 15 MINUTES
ADD THE SOUR CREAM MIXTURE AND THE CHICKEN AND SIMMER 10 MINUTES, UNTIL CHICKEN & RICE ARE COOKED
LADLE SOUP INTO SOUP BOWLS AND GARNISH WITH PARSLEY
SERVES ABOUT 8