Quick Turkey Mulligatawny Soup

Quick Turkey Mulligatawny Soup


8 cups reduced-sodium chicken broth
1 can (16 ounces) diced tomatoes in juice
1 cup chopped onion
1 cup chopped carrot
½ cup chopped celery
1 teaspoon curry powder
½ teaspoon ground cumin
Dash ground red pepper
1 bay leaf
½ cup basmati rice
2 cups diced cooked turkey
2 Granny Smith apples (about ½ pound), peeled, cored, and finely diced
½ teaspoon coarse salt
Freshly ground black pepper


In large saucepan over medium-high heat, combine broth, tomatoes, onion, carrot, celery, curry powder, cumin, ground red pepper, and bay leaf; bring to a boil. Stir in rice. Reduce heat, cover, and simmer stirring occasionally until rice is tender, about 15 minutes.

Stir in turkey and apples; cook stirring occasionally until heated through, about 5 minutes.

Season with salt and pepper. Remove and discard bay leaf. Ladle into serving bowls.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 203
Cholesterol: 47 mg
Fat: 2 g
Sodium: 1118 mg
Carbohydrates: 25 g
Protein: 19 g
Fiber: 2 g Saturated Fat: 1 g