Mulligatawny

Makes 8 cups

Jessica

ingredients

4 tablespoons butter (or 2 tablespoons olive oil)
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 green pepper, chopped
1 apple, cored, peeled, and chopped
1 1/2 pounds boneless, skinless chicken breast, chopped
1/2 cup flour
2 to 3 teaspoons curry powder
5 cups chicken broth
1 (14 1/2-ounce) can diced tomatoes, drained
Salt and pepper
2 cups hot cooked rice

directions

1
1. Melt the butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and sauté for about 15 minutes. Turn the heat to low.
2
2. In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.
3
3. To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice. Makes about 8 cups.

notes

Nutritional Information: Per serving (1 cup): Calories 241 Total Fat 5 g (8% DV) Saturated Fat 1g (4% DV) Cholesterol 48 mg (16% DV) Sodium 792 mg (33% DV) Total Carbohydrate 26 g (9% DV) Fiber 2g (10% DV) Sugars 6g Protein 22 g (44% DV) Vitamin A 3798 IU

Source: Jessica