Mulligatawnski Soup

Mulligatawnski Soup Ingredients

1 tablespoon Butter or margarine	6 cups Low-fat chicken broth
1 cup Celery chopped	1 can (19 oz) Plum tomatoes drained, cut up
1 cup Onion chopped	1/2 cup Long grain rice uncooked
1 cup Carrots chopped	1 teaspoon Salt
1 clove Garlic minced	1/2 teaspoon Black pepper
4 Boneless, skinless chicken breast halves cut into 1-inch cubes	2 cups Granny Smith apples peeled, cored, and diced
2 teaspoon Curry powder	1/4 cup Parsley chopped, fresh
1 teaspoon Chili powder	3/4 cup Low-fat sour cream or yogurt
1/2 teaspoon Ground cumin	1 tablespoon Lemon juice
3 Whole cloves

Instructions for Mulligatawnski Soup

Melt butter in a large soup pot over medium heat. Add celery, onions, carrots, and garlic. Cook and stir for 3 to 4 minutes, until vegetables begin to soften.

Add chicken. Cook until chicken is no longer pink. Add curry powder, chili powder, cumin, and cloves. Cook and stir for 2 more minutes. Add broth, tomatoes, rice, salt, and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes.

Add apples and parsley. Simmer for 10 more minutes. Remove from heat. Stir in sour cream and lemon juice. Serve hot.

Main Ingredient: ChickenCuisine: Indian

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