2 ts Canola oil
2 lg Onions — coarsely chopped
2 lg Celery stalks — coarsely chop
1 lg Garlic clove — minced
4 c Chicken stock — defatted
2 lg Apples — * see note
2 md Carrots — coarsely chopped
1/4 c Fresh parsley — coarsely chop
2 tb Sweet red peppers — coarsely
1 c Water
1/2 c Boiling potatoes — peeled & d
2 1/2 ts Curry powder
1 t Chili powder
1/2 ts Ground allspice
1/4 ts Dried thyme
1/4 ts Black pepper
1 1/2 lb Chicken wings
1 lb Chicken breast halves withou
1 1/4 c Tomatoes, canned — chopped
Salt
Recipe by: Skinny Soups Combine oil, celery, onions, and garlic in a large pot. Cook over medium h pers and cook, stirring, 3-4 minutes longer. Stir in remaining stock, wate Remove pot from heat. Remove chicken from pot. Discard chicken wings and Using a measuring cup, scoop about 2 cups vegetables and liquid from pot an When chicken breasts are cool enough to handle, remove meat from bones and Will keep in refrigerator for 3 days.