• 1/3 C. flour
• 1 Tbs. curry powder
• 1/4 tsp. nutmeg
• 1/2 stick butter (4 Tbs.)
• 1/2 C. small diced yellow turnip
• 1 lg. carrot, diced
• 1 stalk celery, sliced
• 1 Granny Smith apple, peeled and diced
• 1 green bell pepper, diced
• 1 yellow onion, chopped
• 2 cloves garlic, pressed
• 1 C. canned diced tomatoes
• 3 cans low sodium chicken broth
• 1 C. diced cooked chicken
• l Tbs. fresh parsley, chopped

Melt butter in soup pot. Add vegetables and apple. Slowly cookfor 15 minutes. Mix together flour, curry powder and nutmeg and add to the pot. Cook 5 minutes more. Add broth, tomatoes and garlic. Simmer 1 hour. Add cooked chicken and parsley. While soup is simmering, cook 1 C. white rice according to directions on package. Serve rice separately to allow each person to add the desired amount to his soup bowl.