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Easy Mulligatawny Soup
Ingredients
- 2 1/2 cups chicken broth
- 1 cup water
- 1 cup chopped apple
- 1 cup chopped carrot
- 1 7 1/2ounce can tomatoes, cut up
- 1/2 cup chopped celery
- 1/3 cup long grain rice
- 1/4 cup chopped onion
- 1/4 cup raisins
- 1 tablespoon snipped fresh cilantro or parsley
- 1 - 1 1/2 teaspoons curry powder
- 1 teaspoon lemon juice
- 1/4 teaspoon coarsely ground pepper
- 1/8 teaspoon ground mace or nutmeg
- 1 1/2 cups chopped cooked chicken
Directions
1. In a large saucepan combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through. Makes 4 servings.
From the Test Kitchen
- Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered over medium heat until heated through, stirring occasionally to break apart.
Nutrition Facts
(Easy Mulligatawny Soup)
- Servings Per Recipe 4,
- cal. (kcal) 259,
- Fat, total (g) 6,
- chol. (mg) 51,
- sat. fat (g) 1,
- carb. (g) 30,
- pro. (g) 22,
- sodium (mg) 665,
- Percent Daily Values are based on a 2,000 calorie diet
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