Curried Chicken Soup or Mulligatawny
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup uncooked long grain brown rice1 Tbsp canola oil1 medium onion, chopped2 medium carrots, peeled and chopped1 celery stalk, chopped1 medium Granny Smith apple, peeled (if desired) and chopped1 small red bell pepper, seeded and chopped1 Tbsp grated fresh ginger2 Tbsp all purpose flour1 Tbsp curry powder or past, or to tastesalt and pepper, to taste2 1/2 cups chicken stock or 2 cans chicken broth plus 2 cans water2 Tbsp tomato paste1 cup chopped cooked chicken
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.
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.
Nutritional Info 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
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