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Nutritional Info
  • 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

View full nutritional breakdown of Curried Chicken Soup or Mulligatawny calories by ingredient
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Curried Chicken Soup or Mulligatawny

Submitted by: GREENLEE25

Introduction

delicious and spicy! delicious and spicy!
Number of Servings: 8

Ingredients

    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

Directions

bring 1 cup of water to a boil in a small pot. Add the rice, reduce heat to low and cover wtih a tight-fitting lid. Cook for 20 minutes, until all the water is absorbed.Remove from the heat and set aside.

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.






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Member Ratings For This Recipe

  • So good! I just made this, just as stated :) Seriously, just what I was looking for! - 1/1/14

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  • This tasted GREAT!! I followed the recipe exactly except I used a green pepper rather than red. Now I have my lunches for the week! - 11/23/08

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  • very similar to one I tried this afternoon... I went and bought all the ingredients and am going to make a batch right now! - 2/16/08

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