Mulligatawny Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup chopped onion4 stalks celery, chopped2 carrot, diced1/2 cup butter3 tablespoons all-purpose flour1 tablespoon curry powder8 cups chicken broth1 apple, cored and chopped1/2 cup white rice2 skinless, boneless chicken breast half - cut into cubessalt to tasteground black pepper to taste2 pinches dried thyme(some people serve this with heated heavy cream. I do not).
1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes.
2. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
3. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream (if you want)
Serving Size: Makes (6) servings
2. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
3. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream (if you want)
Serving Size: Makes (6) servings
Nutritional Info Amount Per Serving
- Calories: 321.4
- Total Fat: 17.4 g
- Cholesterol: 93.0 mg
- Sodium: 1,869.8 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 3.2 g
- Protein: 21.5 g
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