Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 4 cups reduced-sodium chicken broth; 16 ounces chicken, cooked and cut into cubes; 1 (15 ounce) can tomato sauce; 1 cup apple, chopped; 1/4 cup onion, finely chopped; 1/4 cup carrot, chopped; 1/4 cup celery, chopped; 1/4 cup red bell pepper, chopped; 1 tablespoon dried parsley; 2 teaspoons lemon juice; 1 teaspoon sugar; 1 1/2 teaspoons curry powder; 1/8 teaspoon ground nutmeg; 1 dash salt; 1 dash pepper

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Recipe by RedStarCircus

A good soup for a rainy day! Warms you straight down to the middle, especially with all the spice. :) Adapted from the Better Homes and Gardens "New Cook Book"

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

4

cups reduced-sodium chicken broth
16

ounces chicken, cooked and cut into cubes
1

(15 ounce) can tomato sauce
1

cup apple, chopped
¹⁄₄

cup onion, finely chopped
¹⁄₄

cup carrot, chopped
¹⁄₄

cup celery, chopped
¹⁄₄

cup red bell pepper, chopped
1

tablespoon dried parsley
2

teaspoons lemon juice
1

teaspoon sugar
1 ¹⁄₂

teaspoons curry powder
¹⁄₈

teaspoon ground nutmeg
1

dash salt
1

dash pepper

DIRECTIONS

Chop and cook chicken in a skillet, or dutch oven.
Combine broth, chicken, tomato sauce, apple, onion, carrot, celery, red bell pepper, parsley, lemon juice, curry powder, sugar, nutmeg, salt and pepper in a large saucepan.
Bring mixture to a boil, then reduce heat.
Cover with lid and simmer for 30 minutes, stirring occasionally.

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