By CE Grayson
Mulligatawny Soup and Grilled Cheese
Serving Size: 1 1/2 cups soup and 1 sandwich. Meal is nutritionally complete.
Updated at: Wed, 16 Aug 2023 19:51:51 GMT
Nutrition balance score
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Ingredients
6 servings
1onion
large, chopped
2carrots
medium, coarsely chopped
2stalks celery
diced
1 tablespoonvegetable oil
1 ⅓ cupstart apples
chopped
2 ½ teaspoonscinnamon
¼ teaspoonsalt
3 cupsreduced-sodium chicken broth
3 cupswater
1 x 14.5 ouncecan low-sodium stewed tomatoes
undrained
2 cupschicken
chopped, cooked
6slices sourdough bread
6 tablespoonsbutter
6 slicesreduced-fat Colby-jack cheese
Instructions
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.
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