Crockpot Monday: Mulligatawny Soup

With the heatwave we've been having, I cannot believe that I'm posting a soup recipe. In fact, I confess to being sitting in a little restaurant, soaking up their air conditioning because I don't have any at my house and it feels too hot to breathe there. Still, we're up to the soups and stews, so here we go:

Mulligatawny Soup:

Ingredients:
2 pounds boneless, skinless chicken thighs
1 cup peeled and chopped apple
1 cup chopped carrots
1 (15-ounce) can fire roasted tomatoes
1 Tablespoon dried minced onion flake
1/4 cup raisins
1 teaspoon fresh lemon juice
2 teaspoons curry powder
1/4 teaspoon nutmeg
3 cups chicken broth
1/3 cup long grain white rice (to add later)

Directions:

Use a 6-quart slow cooker. Put the chicken thighs into the bottom of your cooker, and add apple, carrots, the whole can of tomatoes, onion flakes, and raisins. Then add the lemon juice, spices, and broth. Stir to mix the spices.

Cover and cook on low for 8-10 hours. If you'd like, shred the chicken with two big forks, and stir in the uncooked rice. Change to high heat for 30 minutes, or until the rice is tender.

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