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Mulligatawny

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
  • Makes
    8 servings (2 quarts)

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

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

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