Curried Chicken and Potato Bisque

4 boneless, skinless chicken breast halves, cut in chunks
1 1/2 teaspoons garlic salt
2 tablespoons vegetable oil
1 medium red onion, diced
2 cans (10 oz. each) condensed cream of potato soup
1 cup canned julienne cut carrots, drained
1 1/2 teaspoons curry powder
1/2 teaspoon ground thyme
2 cups milk
1/4 cup flour
2 tablespoons honey
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley

Condiments:
1 cup chopped peanuts
1 cup grated coconut
1 cup raisins
1 cup grated cheese

Sprinkle chicken with garlic salt.

In large saucepan sprayed with nonstick spray, place vegetable oil over medium high heat. Add chicken and cook about 5 minutes, turning to brown evenly.

Move chicken to one side, add onion and 2 tablespoons water to loosen pan drippings.

Remove pan from heat and stir in soup, carrots, curry powder and thyme.

In medium bowl, mix together milk, flour and honey; gradually add to saucepan. Return to medium heat, stirring until smooth and mixture comes to a boil.

Reduce heat to low and simmer about 10 minutes, stirring occasionally.

Just before serving, stir in balsamic vinegar. Spoon into soup bowls and sprinkle with parsley. Pass condiments.

Makes 4 servings
Source: National Chicken Council; Ruth Osborne, Gulfport, MS