Chicken Mulligatawny Soup
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 4 (1700.97 g) can chicken broth
- 425.24 g can diced tomatoes
- 118.29 ml rice
- 2 cloves
- 177.44 ml celery, chopped
- 177.44 ml green apple, chopped
- 177.44 ml onion, chopped
- 118.29 ml green pepper, chopped
- 29.58 ml butter or 29.58 ml margarine
- 59.14 ml flour
- 7.39 ml curry powder
- 7.39 ml salt
- 2.46 ml ground pepper
- 473.18 ml milk
- 113.39 g chicken, cooked and cubed
directions
- Bring chicken broth to a boil Add tomatoes, rice, cloves, celery, apples, onion, and green pepper Simmer 30 minutes In separate pan, cook butter and flour for 10 minutes, stirring constantly.
- Do not allow to burn.
- To butter mixture add curry powder, salt, ground pepper, and milk Stir until smooth and add to soup Stir in cooked chicken.
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RECIPE SUBMITTED BY
Barb W.
Pittsburgh, PA
My husband and I moved to Tennessee from Pennsylvania in 2005. We absolutely love it here, especially being near the Smoky Mountains. My kids are grown and are out of the house. I am a nurse practitioner, work for Evercare, a division of United Healthcare, caring for elderly patients in nursing homes. My husband and I love the outdoors, and we especially enjoy hiking in the Smoky Mountains. I also enjoy doing Jazzercise as often as I can get there. We have 2 spoiled rotten kitties, Elizabeth and Harvey, and an equally spoiled rotten yellow lab, Hayley.