Mulligatawnski - A soup recipe from Crazy Plates

Crazy Plates Mulligatawnski Soup
recipe by Janet & Greta Podleski

Makes 8 servings

1 tbsp butter
1 cup each chopped celery, onions,and carrots
1 clove garlic, minced
4 boneless, skinless chicken breasts cut into 1 inch cubes
2 tsp curry powder
1 tsp chili powder
1/2 tsp cumin
3 whole cloves
6 cups chicken broth
1 can tomatoes drained & cut up
1/2 cup cooked long grain white rice
1 tsp salt
1/2 tsp pepper
2 cups peeled, cored, and diced Granny Smith apples
1/4 cup chopped fresh parsley
3/4 cup sour cream or yogurt
1 tsp lemon juice

Melt butter in a large soup pot over medium heat. Add celery, onions, carrots, and garlic. Cook and stir for 3 - 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 ad stir for 2 more minutes. Add broth, tomatoes, rice, salt and pepper. Bring to a boil then 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.

Sandra's notes: I substituted olive oil for butter or margarine and I didn't add salt. I added more rice than the recipe called for but I should have followed the directions as my soup, although very tasty, was a bit too thick with rice. Nevertheless, it was a great hearty meal!

Return from Mulligatawnski soup recipe to Heart Healthy Recipes