Authentic Mulligatawny Soup Recipe | Classic Indian-Inspired Comfort

INGREDIENTS

Nonstick cooking spray 2 cups finely chopped carrots 1 cup chopped green bell pepper 2 stalks celery, thinly sliced 1/2 cup finely chopped onion 3 cloves garlic, minced 1/4 cup all-purpose flour 1 to 2 teaspoons curry powder 1/4 teaspoon ground nutmeg 3 cups fat-free reduced-sodium chicken broth 1 pound boneless skinless chicken breasts, cooked and cut into 1/2-inch pieces 1 cup low-fat (2%) milk 1 cup chopped seeded tomato 1 medium apple, cored, peeled and sliced 1/4 cup uncooked converted rice 1/2 teaspoon salt 1/8 teaspoon black pepper

PREPARATION:

1. Spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add carrots, bell pepper, celery, onion and garlic; cook and stir 5 minutes. Sprinkle with flour, curry powder and nutmeg; cook and stir 1 to 2 minutes.
2. Add chicken broth, chicken, milk, tomato, apple, rice, salt and black pepper; heat to a boil. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender.

This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Sodium 225 mg Protein 14 g Fiber 3 g Carbohydrate 20 g Cholesterol 31 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 14 % Calories 157 DIETARY EXCHANGE: Meat 1-1/2 Vegetable 1-1/2 Starch 1/2