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Mulligatawny Soup Recipes

June 18, 2005
Mulligatawny Soup Recipes

Ingredients:

  • 4 cups chicken broth (either homemade and de-fatted* or canned fat-free version)
  • 2 cups chopped cooked boneless, skinless chicken breast
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  • 1 16 oz. can tomatoes, undrained, cut up**
  • 1 tart apple, cored, peeled and chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 tbsp. snipped parsley
  • 2 tsp. lemon juice
  • 1 tsp. honey
  • 1 tsp. curry powder
  • 2 whole cloves--for easier removal knot in a bit of cheesecloth
  • 2/4 tsp. salt
  • Dash pepper

Directions:

Combine all ingredients in crock-pot. Cover and cook on low heat for 8-10 hours. Remove cloves before serving. Makes 6 servings.

*To de-fat homemade chicken broth, pour into wide mouth container and refrigerate overnight. The fat will form a solid layer that can be removed with a spatula.

**The easiest way to cut up canned tomatoes is to leave them in the can and stick the blades of kitchen shears in and snip away - no mess.

Add a green salad (from a bag in the produce department) and some multi-grain rolls from the bakery and you have a hearty and satisfying meal. No one will ever know it is fat free unless you tell them.

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By CJ

 

2 More Solutions

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Diamond Post Medal for All Time! 5,887 Posts
November 8, 2011
Like the fresh veggies in this soup.
 
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Diamond Post Medal for All Time! 5,887 Posts
October 1, 2007

Cook veggies, apples and chicken in butter until brown. Stir in curry and flour. Blend well and add stock slowly, stirring constantly. Add seasonings and tomato paste.

 
Read More...
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