Easy Mulligatawny Soup Recipe
Ingredients
| Chicken broth | 2 1/2 Cup (16 tbs) | |
| Chopped | 1 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| 1 7 1/2-ounce can tomatoes, cut up | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Long grain rice | 1/3 Cup (16 tbs), uncooked | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Raisins | 1/4 Cup (16 tbs) | |
| Snipped parsley | 1 Tablespoon | |
| Curry powder | 1 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| 1/4 teaspoon coarsely ground pepper | ||
| 1/8 teaspoon ground mace or nutmeg | ||
| 1 1/2 cups chopped cooked chicken or turkey | ||
Directions
In a large saucepan combine chicken broth, apples, carrots, water, undrained tomatoes, celery, uncooked rice, onion, raisins, parsley, curry powder, lemon juice, pepper, and mace or nutmeg.
Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or until rice is tender.
Stir in the chopped chicken or turkey; heat through.
Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or until rice is tender.
Stir in the chopped chicken or turkey; heat through.
Chef
