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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Easy Mulligatawny Soup

Makes: 4 servings
Prep 20 mins Cook 20 mins
Easy Mulligatawny Soup
Ingredients
  • 2 1/2  cups  chicken broth
  • 1  cup  water
  • 1  cup  chopped apple
  • 1  cup  chopped carrot
  • 1 7 1/2 ounce 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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