Mulligatawny Stew
posted by Terri F.
6-8 servings

5 cups chicken broth
1 (15 1/2 ounce) can chopped tomatoes
1 cup chopped celery
1 cup chopped tart apples
1/2 cup chopped carrots
2 tablespoons snipped parsley
1/2 cup chopped onions
2–3 teaspoons curry powder
1 1/2 teaspoons lemon juice
3 cups cooked, cubed chickens
4 cups hot cooked rice

Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and 1/2 tsp pepper in saucepan. Bring to boil, then reduce heat. Cover, and simmer 15 minutes, stirring often. Stir in chicken and heat through. Serve with rice.