Easy Mulligatawny Soup
By: Maria Boyer
Published: Tuesday, April 20, 2010 - 6:11pm

Ingredients




1 tablespoon olive oil
1/4 cup onion, chopped
1 cup carrots, chopped
1/2 cup celery, chopped
2 1/2 cups chicken broth
1 cup apples, chopped
1 (7.5-ounce) can tomatoes, cut up and undrained
 cup long grain rice
1/4 cup raisins
1 tablespoon flat-leaf parsley, chopped
1 1/2 teaspoons curry powder
1 teaspoon lemon juice
1/4 teaspoon ground pepper
1/8 teaspoon ground nutmeg
1 cup water
1 1/2 cups cooked chicken or turkey, chopped

Preparation

1 In a soup pot, heat olive oil. Add onion, carrots, and celery, and saute until tender, about 10 minutes. 2 Add chicken broth, apples, tomatoes, rice, raisins, parsley, curry powder, lemon juice, pepper, nutmeg, and water. Bring to boil. 3 Reduce heat, cover, and simmer about 20 minutes, or until rice is tender. 4 Stir in chicken or turkey; heat through and enjoy.