Serves: 8
Total Calories: 103
In a 3-quart saucepan, place water, carrots, celery, onion, apple, tomatoes with juice, apple juice, rice, bouillon granules, curry powder, and pepper. Bring to a boil reduce heat to medium-low, cover, and simmer 25 minutes or until rice and vegetables are tender.
Place 2 cups of the mixture in a blender container. Cover and blend until puréed. Return to soup. Stir in chicken, half-and-half, and salt. Over low heat, bring to just under boiling.
Garnish each serving with almonds and chives.
This Mulligatawny Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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