Mulligatawny With Coconut Dressing
|Canned low sodium chicken broth||3 Cup (48 tbs)|
|Tomatoes/One 14 1/2 -ounce can lower-sodium tomatoes||3 Medium, peeled, seeded, and cut up to make 2 1/2 cups|
|Cooking apple||1 Large, chopped|
|Chopped carrot||3⁄4 Cup (12 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Curry powder||1 1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Chopped cooked chicken||1 1⁄4 Cup (20 tbs)|
In a 3-quart saucepan stir together the chicken broth, fresh tomatoes or undrained canned tomatoes, apple, carrot, celery, green pepper, onion, parsley, lemon juice, sugar, curry, cloves, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes or till the vegetables are tender, stirring occasionally.
Stir in the chicken and heat through.