Mulligatawny Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Boneless Skinless Chicken Breast, cut into bite-size pieces, 16 ozFat-free Low-sodium chicken broth, 4 cupQuick Rice-Whole Grain Brown Rice, 0.666 cupApples, fresh, 1 medium, peeled and diced - about 1.5 cups (2-3/4" dia) Onion - Raw, chopped, 0.5 cupCurry powder, 1.5 tspSalt, 0.5 tsp (optional)Pepper, black, 0.25 tspFlour All Purpose unbleached, 3 tbspWater, 1 cup (8 fl oz)
Saute chicken for 3 minutes in a large sauce pan.
Add all ingredient, except the flour and water, and bring to a boil.
Reduce heat to low and cover and simmer for 10 minutes.
Combine water and flour in a covered container and shake to prevent lumps.
Stir water and flour mix into soup and bring to a boil, stirring constantly for a minute until it is slightly thickened.
Each serving is 2 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user ICEMONKEY.
Add all ingredient, except the flour and water, and bring to a boil.
Reduce heat to low and cover and simmer for 10 minutes.
Combine water and flour in a covered container and shake to prevent lumps.
Stir water and flour mix into soup and bring to a boil, stirring constantly for a minute until it is slightly thickened.
Each serving is 2 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user ICEMONKEY.
Nutritional Info Amount Per Serving
- Calories: 213.7
- Total Fat: 1.8 g
- Cholesterol: 55.0 mg
- Sodium: 1,179.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.3 g
- Protein: 28.4 g
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