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A soup that is low in calories and fat, and huge on taste! MULLIGATAWNY SOUP INGREDIENTS: 80g onion, diced small (1/2 cup) 128g celery, diced small (2 stalks) 72g carrots, grated (1 large carrot) 9g olive oil (2 teaspoons) 3g curry powder (1.5 teaspoons) 4 cups Campbell’s Less Salt Chicken Broth (900 ml) 213g potato, diced small pinch of thyme 64g apple, diced small 200g boneless chicken breast, bite sized, raw ½ cup low fat milk DIRECTIONS: 1. In a large pot, sauté onion, celery and carrots in the olive oil until they are soft. 2. Add the curry powder and broth and bring to a boil. 3. Turn down to simmer and cook for 30 minutes. 4. Then add in potato, thyme, apple and raw chicken. 5. Cook for an additional 20 minutes until potatoes are cooked. 6. Add milk and serve. 7. Add a tablespoon or two of sour cream (optional) on top and enjoy.
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