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Mulligatawny Recipe

Mulligatawny Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:8 servings

Ingredients

  • 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

Directions

  • 1. 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).

Nutritional Facts

1 cup: 102 calories, 3g fat (1g saturated fat), 34mg cholesterol, 884mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 11g protein

Reviews for Mulligatawny

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MY REVIEW
afsmw516
Reviewed Oct. 25, 2012

"This recipe won't become a family favorite; there are much tastier chicken soup recipes! It wasn't "Indian" enough for us."

MY REVIEW
yepafoodie
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."

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