Mulligatawny Soup

3 cups chicken broth
2 apples chopped
2 carrots chopped
1 cup water
1 can tomatoes -8oz (3-4 med size fresh)
1 celery stalk chopped
½ cup long grain rice
¼ cup onion
¼ cup raisins
1 tbsp fresh parsley
1 tsp curry powder
¼ tsp lemon juice (fresh or bottled)
1/8 tsp ground nutmeg or mace
1 ½ cups chicken or turkey chopped
Salt and ground pepper

In a large pan toss in broth, apples, carrots, water, tomatoes, celery, rice, onion, raisins, parsley, curry powder, lemon juice, pepper, and nutmeg. Bring to a boil and reduce heat. Cover the pan and let simmer for 20 minutes Stir in Chicken. This creates a beautiful chunky soup.

As a variation to this recipe I place half of the mixture in a blender. Blend until smooth then pour into the remaining soup. This gives a slight texture to the soup but still very good.

Note: This cam be made in advanced and warmed up.