Mulligatawny Soup (2 points)

4 servings (1 1/2 cups)

Ingredients:

1/2 cup onion, chopped

3 stalks celery, sliced

3 carrots, sliced

1  tbsp curry powder

4 cups chicken broth

1 large apple, cored and chopped

1/3 cup uncooked quick rice

2 cooked chicken breasts, cubed

Directions:

To a large sprayed saucepan, over medium high heat, add the onion, celery and carrot. Saute until soft, 5-7 minutes.

Add the curry and cook 5 more minutes, stirring frequently.

Add the broth, mix well and bring to a boil. Add the apple, rice and chicken.

Simmer until the rice is tender, about 20 minutes.

Suggested Serving: Serve with plain 0% siggi's yogurt and sliced green onions.