Curry Chicken Rice Soup

This soup is loosely based on a scrumptious recipe I have for Mulligatawny.

I have no apple. And to me, apple is the yummy part.

My soup today:
- one chicken breast chopped into chunks and cooked on low in the cast iron skillet, with a 1/2 teaspoon four color pepper, 1/2 teaspoon fresh ground garlic salt, and once the meat is 95% done about 1.5 cups water.

In the soup pot combine
- 48 ounces chicken broth
- 8 ounces water
- 1-2 cups leftover brown rice
- three diced carrots
- one tomato from the garden, diced
- 2 leaves basil, from the garden
- 4-6 leaves oregano from the garden

Now, when you're ready to combine the chicken pot into the soup pot, first you need to add your "thickener." The original recipe called for 1/4 cup flour and two teaspoons curry powder mixed into the soup.

Instead, I took a tea cup and a very small whisk... I used about 1/8 cup corn starch (it was more readily at hand than the flour) and the curry powder in the bottom of the teacup. Filled the teacup 3/4 full with water and whisked until smooth.

I took the chicken skillet off the burner and stirred the cornstarch liquid into the cooled chicken/liquid and then poured that into the soup. I slowly increased temperature from low to medium, stirring occasionally, and then brought it to a boil on medium. After some stirring, I reduced it to a simmer. Covered. And left it on the stove.