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"The belly rules the mind."--Spanish Proverb

Mulligatawny Chicken Soup Recipe

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This recipe for Mulligatawny Chicken Soup, by , is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joanna Swift

Category:
Category:

Ingredients:  
Ingredients:  
3 c ups cubed chicken
5 cups water

4 cups hot cooked rice

15 oz can chopped tomatoes
1 cup chopped celery
1 cup chopped peeled apple
cup chopped carrot
cup chopped onion
tsp red pepper flakes
2 TBSP snipped parsley
4 tsp curry powder
2 tsp lemon juice
tsp pepper


Directions:
Directions:
Boil chicken in water to yield 5 cups of chicken broth.

Combine, broth, tomatoes, celery, apple, carrots, onion, parsley, curry powder, lemon juice, and pepper. Cook, covered for 30 - 45 minutes or until vegetables are tender. Add chicken and heat through. Serve in bowls with a scoop of rice added to each bowl.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
30 min

 

 

 

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