Mulligatawny Soup
I learned to cook and bake from my mom and grandmother, and always try to use fresh fruits, vegetables and herbs. This is a delicious, satisfying and versatile soup that I make with leftover chicken, turkey, beef, pork or lamb.
—MARY ANN MARINO WEST PITTSBURGH, PA
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS (2 QUARTS)
1 carton (32 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes
2 cups cubed cooked chicken
1 large tart apple, peeled and chopped
1/4 cup finely chopped onion
1/4 cup chopped carrot
1/4 cup chopped green pepper
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon sugar
1/4 teaspoon pepper
2 whole cloves
In a 3- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard cloves.