Mulligatawny Soup and Grilled Cheese

Serving Size: 1 1/2 cups soup and 1 sandwich. Meal is nutritionally complete.

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Step 1

To Make the Soup  In a Dutch oven cook and stir onion, carrots and celery in hot oil over medium heat about 10 minutes or until crisp-tender.

Step 2

Reduce heat to medium-low; add apples, cinnamon and salt. Cook, covered, for 5 minutes.

Step 3

Stir in broth, water and undrained tomatoes. Bring to boiling; reduce heat.

Step 4

Simmer, uncovered, for 10 minutes. Stir in the cooked chicken; simmer for 10 minutes more.

Step 5

To Make the Sandwich  Butter one side of each slice of bread and place face down in a skillet on medium heat. Place cheese slices on top of the bread. Cook until bread is golden and cheese is melted. Assemble.