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    You are in: Home / Recipes / Mulligatawny Soup ( Chicken ) Recipe
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    Mulligatawny Soup ( Chicken )

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Karen=^..^='s Note:

    A substantial chicken soup from India. From the cookbook simply titled "Rice".

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brown chicken in oil in heavy pot; remove and set aside.
    2. 2
      In same pot, cook garlic and ginger 1 - 2 minutes.
    3. 3
      Add onion and cook 5 - 10 minutes until soft and golden.
    4. 4
      Stir in spices.
    5. 5
      Return chicken pieces and add milk or cream, broth and salt.
    6. 6
      Simmer 40 minutes.
    7. 7
      Remove chicken pieces; discard skin and bones and return meat to pot.
    8. 8
      Add rice and chickpeas and bring to a boil.
    9. 9
      Reduce heat and simmer 20 minutes.

    Ratings & Reviews:

    • on October 21, 2007

      55

      We used low sodium ingredients to significantly reduce the sodium content. We added curry powder and more cayenne, too. We also used an entire can of coconut milk (low fat, 14 oz.) and reduced the low-sodium broth proportionately. The soup was very good. This recipe is great!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mulligatawny Soup ( Chicken )

    Serving Size: 1 (458 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 697.7
     
    Calories from Fat 336
    48%
    Total Fat 37.3 g
    57%
    Saturated Fat 12.7 g
    63%
    Cholesterol 92.2 mg
    30%
    Sodium 1573.4 mg
    65%
    Total Carbohydrate 51.0 g
    17%
    Dietary Fiber 6.4 g
    25%
    Sugars 4.5 g
    18%
    Protein 38.4 g
    76%

    The following items or measurements are not included:

    fresh ginger

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