Mulligatawny Soup

Name: Mulligatawny Soup Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 1/4 cup butter; 1 medium onion chopped; 2 TBSP curry powder(or to taste); 1 medium apple peeled and diced; 1/4 cup organic flour; 1/2 tsp salt; 1/4 tsp black pepper; 6 cups campbell's low sodium chicken broth; 3 chicken breast cooked and cubed(about 16 oz); 2 large carrots diced; 1 celery stalk diced; 1/2 cup coconut milk(light if available to cut calories)

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 8

Ingredients

1/4 cup butter1 medium onion, chopped2 TBSP curry powder(or to taste)1 medium apple, peeled and diced1/4 cup organic flour1/2 tsp salt1/4 tsp black pepper6 cups campbell's low sodium chicken broth3 chicken breast cooked and cubed(about 16 oz)2 large carrots, diced1 celery stalk, diced1/2 cup coconut milk(light if available to cut calories)

Directions

Put butter in a large saucepan. Add onion, curry and apple. Saute until onion is soft.

Mix in flour, salt and pepper. Add chicken stock. Stir until it boils and thickens.

Add chicken, carrots, celery and milk. Simmer, covered, until vegetables are tender. Makes about 8 cups

Variation: Add 1 cup cooked rice to the soup or place about 2 tbsp. in each bowl before filling

Variation: There may be those who feel this is more authentic without the carrot or celery. Simply leave out.

Number of Servings: 8

Recipe submitted by SparkPeople user KITKAT1982.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving