Mulligatawny

• 4 c. chicken broth
• 2 c. chopped cooked chicken
• 1 (16 oz.) can tomatoes, cut up
• 1 medium cooking apple, peeled and chopped (1 c.)
• 1/4 c. finely chopped onion
• 1/4 c. chopped carrot
• 1/4 c. chopped celery
• 1/4 c. chopped green pepper
• 1 Tbsp. snipped parsley
• 2 tsp. lemon juice
• 1 tsp. sugar
• 1 tsp. curry powder
• 1/8 tsp. ground cloves
• 3/4 tsp. salt
• dash of pepper

1. In a large saucepan combine broth, chicken, undrained tomatoes, apple, onion, carrot, celery, green pepper, parsley, lemon juice, sugar, curry, ground cloves, salt and dash of pepper.
2. Bring to boiling.
3. Reduce heat.
4. Cover; simmer for 20 minutes, stirring occasionally.
5. Makes 6 to 8 servings.

chicken broth, chicken, tomatoes, cooking apple, onion, carrot, celery, green pepper, parsley, lemon juice, sugar, curry powder, ground cloves, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272063 (may not work)