Mulligatawny Soup

This has become a new favourite of mine for work lunches.

In a covered dish, bake 2-4 chicken breasts or 6-8 chicken thighs on thin slices of lemon at 450°F for 35 minutes

In olive oil, sauté for 5-10 minutes:

2 chopped onions

2 chopped carrots

2-4 stalks of celery

1 green pepper

1 tart apple


1/2 c all purpose flour

4 tsp curry powder

pinch of ground mace or nutmeg (optional)

Stir in:

4 cups low sodium chicken broth

1 cup diced tomato (fresh, peeled & seeded or canned)

1 cup water

1/2 cup brown rice

When the chicken is done cooking, cube and add to the soup.  Continue to cook the soup over medium to low heat until the rice is soft, approximately 45 minutes after adding it.

This recipe yields approximately 8-10 servings.

–Recipe by Christina S.


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