Total Calories: 103
In a 3-quart saucepan, place water, carrots, celery, onion, apple, tomatoes with juice, apple juice, rice, bouillon granules, curry powder, and pepper. Bring to a boil reduce heat to medium-low, cover, and simmer 25 minutes or until rice and vegetables are tender.
Place 2 cups of the mixture in a blender container. Cover and blend until puréed. Return to soup. Stir in chicken, half-and-half, and salt. Over low heat, bring to just under boiling.
Garnish each serving with almonds and chives.
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