Iowahippiechick

One of the ways my mom got my siblings and me to eat vegetables when we were young - was with soup.

And I’ve loved it ever since.

Soup is something I truly love to cook and share with my husband and sons.

They love this mulligatawny soup, because it is tasty and quite satisfying!

Ingredients

• 4 tablespoons butter, or  2 tablespoons olive oil (whichever you prefer)
• 1 onion, chopped
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 green pepper, chopped
• 1 apple, cored, peeled, and chopped
• 1  1/2 pounds boneless skinless chicken breast, chopped
• 1/2 cup flour
• 2 to 3 teaspoons curry powder ( to your preferred taste)
• 5 cups chicken broth
• 1 (14  1/2 oz) can diced tomatoes, drained
• salt and pepper
• 2 cups hot cooked rice

Directions

1. Melt the butter, or heat the oil, in a large pot over medium heat.  Add the onion, carrots, celery, green pepper, apple, and chicken.  Saute for about 15 minutes.  Turn the heat to low.
2. In a small bowl, mix together the flour and curry powder.  Add the mixture to the pot, then stir and cook for 3 to 5 minutes.  Add the chicken broth and tomatoes.  Partially cover the pot and simmer the soup for about an hour, stirring occasionally.  Add the salt and pepper to taste.
3. To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice.  Makes about 8 cups.

Soup is such a delicious and simple choice for a meal …

Hope you enjoy this particular one!

dawn @ iowahippiechick

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