Mulligatawny Chicken* Soup/Moderate Carb
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Mulligatawny Chicken* Soup/Moderate Carb calories by ingredient
Introduction
Moderate Carb Dinner or Lunch Moderate Carb Dinner or LunchNumber of Servings: 1
Ingredients
-
1 c carrots, peeled and grated
1/2 c onion, chopped finely
1 c apple, peeled and chopped
1 c chicken broth*
1 c tomatoes, canned, diced (not drained)
2 oz chicken breast, poached*, shredded
2 tsp curry powder
cooking spray
The idea for this soup came from ccpalate.blogspot.ca/Crazypotato98's Mulligatawny Soup. This recipe has reduced portion size and fat content.
Directions
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.