Mulligatawny Soup - cooking recipe

Ingredients

4 cups reduced-sodium chicken broth
16 ounces chicken, cooked and cut into cubes
1 (15 ounce) can tomato sauce
1 cup apple, chopped
1/4 cup onion, finely chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/4 cup red bell pepper, chopped
1 tablespoon dried parsley
2 teaspoons lemon juice
1 teaspoon sugar
1 1/2 teaspoons curry powder
1/8 teaspoon ground nutmeg
1 dash salt
1 dash pepper

Preparation

Chop and cook chicken in a skillet, or dutch oven.
Combine broth, chicken, tomato sauce, apple, onion, carrot, celery, red bell pepper, parsley, lemon juice, curry powder, sugar, nutmeg, salt and pepper in a large saucepan.
Bring mixture to a boil, then reduce heat.
Cover with lid and simmer for 30 minutes, stirring occasionally.