Mulligatawny Soup

I'm itching for Fall to arrive (as usual), so I thought this would be a good way to get some Fall flavors without heating up my kitchen too much. And it was a success! It was tasty and surprisingly low in calories. In fact, it's so low in calories that I felt the need to try it with a soft pretzel on the side, which was also quite successful.

This recipe could be easily doubled, which is definitely what I'll be doing next time. I also highly recommend using the chicken thighs. They really have such a deeper flavor, which adds a lot to the soup.

Mulligatawny Soup
Courtesy of crockpot365.blogspot.com



2 boneless, skinless chicken thighs
1 cup peeled and chopped apple
1 cup chopped carrots
1 (15-ounce) can fire roasted tomatoes
1 tablespoon dried minced onion flake
1/4 cup raisins
1 teaspoon fresh lemon juice
2 teaspoons curry
1/4 teaspoon nutmeg
3 cups chicken broth
1/3 cup long grain white rice (to add later)

Use a 6-quart slow cooker. Put the chicken thighs into the bottom of your cooker, and add apple, carrots, the whole can of tomatoes, onion flakes, and raisins. Then add the lemon juice, spices, and broth. Stir to mix the spices.

Cover and cook on low for 8-10 hours. Thirty minutes before you're ready to serve, shred the chicken with two big forks, and stir in the uncooked rice. Flip to high for 30 minutes, or until the rice is tender. Ladle into soup bowls.