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Mulligatawny Soup Recipes

June 18, 2005

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.

By CJ

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Like the fresh veggies in this soup.
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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.

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