Easy Mulligatawny Soup

• 2-1/2 c chicken broth
• 1 c water
• 1 c chopped apple
• 1 c chopped carrot
• 1 7-1/2-oz can tomatoes, cut up
• 1/2 c chopped celery
• 1/3 c long grain rice
• 1/4 c chopped onion
• 1/4 c raisins
• 1 tlbsp snipped fresh cilantro or parsley
• 1 to 1-1/2 tsps curry powder
• 1 tsp lemon juice
• 1/4 tsp coarsely ground pepper
• 1/8 tsp ground mace or nutmeg
• 1-1/2 c chopped cooked chicken

Directions:

In a large saucepan combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 min, or until rice is tender. Stir in chicken and heat through.

Makes 4 servings.

Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered over medium heat until heated through, stirring occasionally to break apart.