Mulligatawny Chicken* Soup/Moderate Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 c carrots, peeled and grated1/2 c onion, chopped finely1 c apple, peeled and chopped1 c chicken broth*1 c tomatoes, canned, diced (not drained)2 oz chicken breast, poached*, shredded2 tsp curry powdercooking sprayThe idea for this soup came from ccpalate.blogspot.ca/Crazypotato98's Mulligatawny Soup. This recipe has reduced portion size and fat content.
COOK'S NOTE--canned diced tomatoes freeze well. Fill an airtight container only 3/4 full since the tomatoes expand when frozen. Thaw in refrigerator overnight.
Heat a 10" non-stick pan with lid to med-high heat. Lightly coat with cooking spray. Add the carrots and onions and stir fry until the vegetables begin to have some "charred" colour (brown bits). Add the curry powder, chicken broth, and tomatoes. Bring to a low boil and simmer 10 minutes. Add the apples and chicken. Simmer for another 5 minutes, and serve.
Tip: if your prefer you apple to be incorporated in the sauce rather than in little bits, add the apple when you add the tomatoes. The apple will disintegrate into the soup giving flavour but no texture.
Heat a 10" non-stick pan with lid to med-high heat. Lightly coat with cooking spray. Add the carrots and onions and stir fry until the vegetables begin to have some "charred" colour (brown bits). Add the curry powder, chicken broth, and tomatoes. Bring to a low boil and simmer 10 minutes. Add the apples and chicken. Simmer for another 5 minutes, and serve.
Tip: if your prefer you apple to be incorporated in the sauce rather than in little bits, add the apple when you add the tomatoes. The apple will disintegrate into the soup giving flavour but no texture.
Nutritional Info Amount Per Serving
- Calories: 309.4
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 1.3 g
- Protein: 22.5 g
Member Reviews