I learned to cook and bake from my mom and grandmother, and always try to use fresh fruits, vegetables and herbs. This is a delicious and satisfying soup which I make with leftover chicken, turkey and sometimes beef, pork or lamb. My family enjoys this on a crisp fall or winter day.—Mary Ann Marino, West Pittsburg, Pennsylvania
- 1 carton (32 ounces) chicken broth
- 1 can (14-1/2 ounces) diced tomatoes
- 2 cups cubed cooked chicken
- 1 large tart apple, peeled and chopped
- 1/4 cup finely chopped onion
- 1/4 cup chopped carrot
- 1/4 cup chopped green pepper
- 1 tablespoon minced fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 2 whole cloves
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard cloves. Yield: 8 servings (2 quarts).
Originally published as Mulligatawny Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p22
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Reviewed Oct. 5, 2012
"I made this as the recipe was written and tasted before adding anything else. this was a pretty bland soup. it needs more salt and spice added.I also added half and half at the end to help boost flavor. there are better recipes for mulligatawny out there."