- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 161.6
- Total Fat: 3.8 g
- Cholesterol: 35.0 mg
- Sodium: 586.6 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.6 g
- Protein: 18.6 g
Curried Chicken Soup or MulligatawnySubmitted by: GREENLEE25
Introductiondelicious and spicy! delicious and spicy!
1/2 cup uncooked long grain brown rice
1 Tbsp canola oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
1 medium Granny Smith apple, peeled (if desired) and chopped
1 small red bell pepper, seeded and chopped
1 Tbsp grated fresh ginger
2 Tbsp all purpose flour
1 Tbsp curry powder or past, or to taste
salt and pepper, to taste
2 1/2 cups chicken stock or 2 cans chicken broth plus 2 cans water
2 Tbsp tomato paste
1 cup chopped cooked chicken
Heat the oil in a larg pot set over medium-high heat. Add the onion through ginger and cook for 5 minutes, until the vegetable are soft.
Add the flour and cook, stirring continuously, for another minute. Add the curry powder through tomato paste and bring to a simmer. Reduce the heat to low and simmer for about 8 minutes. Stir in the chicken and cook until heated through.
You can either add the rice to the pot with the chicken or divide it amoung the individual serving bowls and ladle the soup over top.
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GREENLEE25.