Mulligatawny Soup

• 4 cups cooked chicken
• 3 quarts chicken broth
• 1 cup celery, sliced and diced
• 1 medium onion, sliced and diced
• 12 cup carrot, cut into matchstick size
• 3 green apples, peeled, sliced and diced
• 2 cups turnips, diced
• 1 tomatoes, diced
• 1 cup rice, cooked
• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 teaspoon thyme
• 1 teaspoon oregano

1. Combine all ingredients in a stock pot, and bring to a boil.
2. Let slow boil for 45 minutes then reduce heat to allow soup to simmer.
3. Cook until vegetables are tender.
4. Simmer on low for about an hour before serving.
5. Serve hot.

chicken, chicken broth, celery, onion, carrot, green apples, tomatoes, rice, curry powder, ground ginger, black pepper, salt, thyme, oregano

Taken from www.food.com/recipe/mulligatawny-soup-185354 (may not work)