Mulligatawny Soup - Crock Pot

So I am not sure if you have noticed lately, but I LOVE MY CROCK POT! If you don't have one I would highly recommend it. It is a lifesaver for a busy family. As a result of this and as a recommendation from a friend I checked out another blog which features 365 crock pot recipes. It is a pretty awesome blog if you ask me.

So on the menu today is Mulligatawny Soup. It is a curry based soup that adds nutmeg as well as apples, raisins, chicken and is thickened with rice. Simply put it is delicious!!! I tried it a few years ago and although not a huge curry fan, was in love! I found this recipe and had to try it! The awesome part is "most" of the ingredients are staples in our home so it is something that can "usually" be whipped up in no time at all.

This recipe serves 6. Weight watchers points plus is 3 points per serving. I think that is pretty awesome for a super yummy soup. Check back later for the result :)

INGREDIENTS

2 boneless, skinless chicken thighs (frozen is okay)
1 cup peeled and chopped apple (mine were fuji)
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 curry1/4 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. Flip to high for 30 minutes, or until the rice is tender. If you live in a high altitude, the rice will take longer and you might want to consider using instant or already cooked rice---it's up to you.

Ladle into soup bowls.