You are here

Mulligatawny With Coconut Dressing

Love.Food's picture
  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
  Sugar 1 Teaspoon
  Curry powder 1 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Pepper 1 Dash
  Chopped cooked chicken 1 1⁄4 Cup (20 tbs)
  Coconut 1 Tablespoon

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 709 Calories from Fat 126

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 6.3 g31.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 399.6 mg16.6%

Total Carbohydrates 90 g30%

Dietary Fiber 20.5 g81.8%

Sugars 51.6 g

Protein 70 g139.3%

Vitamin A 424.3% Vitamin C 251.9%

Calcium 23.4% Iron 39.9%

*Based on a 2000 Calorie diet

Mulligatawny With Coconut Dressing Recipe