Mulligatawny Soup ( Chicken )
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 tablespoons chicken fat (or butter with chicken bouillon)
- 2 tablespoons onions, chopped
- 1⁄4 cup carrot, sliced
- 1⁄4 cup celery, sliced
- 1 teaspoon green pepper, diced
- 1 large apple, cubed
- 1⁄2 cup chicken broth
- 1⁄4 cup all-purpose flour
- 3⁄4 cup canned tomato, cut up with juice
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1⁄4 teaspoon curry powder
- 3 1⁄2 cups chicken broth
- 1 cup cooked chicken, cubed
directions
- Melt chicken fat in a heavy kettle; add onion, carrots, celery, green pepper and apples.
- Simmer 10-15 minutes or until vegetables are tender but not brown.
- Combine 1/2 C chicken broth with the flour and mix well.
- Add to vegetables, stirring constantly to blend.
- Add tomatoes, salt, pepper, curry powder and 3 1/2 C chicken broth.
- Blend; heat to boiling; reduce heat and simmer one hour.
- Add cubed, cooked chicken and simmer 5-10 minutes longer.
- Serve at once.
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Reviews
-
Tried this recipe on Sunday. I found it in my Main Line Classics II Cookbook. We enjoyed it, however if I make this kind of soup again, I think I will look for a recipe with more of the Indian spices, maybe recipe #369671. This was good and easy to put together (After sauteing the veggies and adding the flour and broth, I added that and everything else to my slow cooker and finished it that way) but I just thought it could have a little more flavor.
RECIPE SUBMITTED BY
yogabead
United States
I love to go to restaurants, but I also love to cook -- when I have the time. I work 2 part-time jobs. My family has very different tastes which have required careful menu planning. My husband and oldest daughter love meat, any kind, and couldn't do without it. On the other hand, my teenage daughter has never liked meat, ever. This makes planning a meal rather difficult but because of this I have tried many different recipes to suit every taste of my family. Luckily for me, I love most any kind of food.