Mulligatawny Soup

Submitted by tack1020

"Mulligatawny is an English soup after an Indian recipe. The name originates from the Tamil words mullaga/milagu and thanni and can be translated as "pepper-water"."

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Serves: 4

ingredients

• 3 -4 tablespoons butter or 3 -4 tablespoons oil
• 2 chicken breasts, diced
• 1 large onion, chopped
• 3 carrots, chopped
• 4 -6 stalks celery, chopped
• 1 medium sour cooking apple, diced smaller than other veggies
• 2 tablespoons curry powder
• 1 1⁄2 tablespoons flour
• 1 tablespoon tomato sauce
• 4 -5 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried parsley
• 1 pinch thyme
• 1⁄2 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• 2 teaspoons lemon juice
• 1 cup cooked rice

directions

1. Melt butter or oil in a large pot over medium-high heat. Cook the chicken until no longer pink. Add the onion, carrots, celery and apple, stir well and cook gently for 5-6 minutes.
2. Add the curry powder and cook for a few more minutes. Add the flour, mixing well, and cook for a few minutes to brown slightly.
3. Add the tomato sauce and the chicken broth. Blend well before bringing slowly to a boil. Reduce the heat. Add in the bay leaf, parsley, thyme and sugar. Stir and simmer for 30-45 minutes with a lid on the pot.
4. Remove bay leaf and add the lemon juice. You can add the rice to the soup or scoop rice into a bowl and serve the soup over the top. Salt and Pepper to taste and Enjoy!