Mulligatawny Soup ( Chicken )

Submitted by yogabead

"Although this soup sounds a little different, it is really, really good. Most of the time there are no leftovers."

 

• Ready In: 1hr 45mins
• Ingredients: 14
• Serves: 6

ingredients

• 29.58 ml chicken fat (or butter with chicken bouillon)
• 29.58 ml onions, chopped
• 59.14 ml carrot, sliced
• 59.14 ml celery, sliced
• 4.92 ml green pepper, diced
• 1 large apple, cubed
• 118.29 ml chicken broth
• 59.14 ml all-purpose flour
• 177.44 ml canned tomato, cut up with juice
• 1.23 ml salt
• 0.25 ml pepper
• 1.23 ml curry powder
• 828.06 ml chicken broth
• 236.59 ml cooked chicken, cubed

directions

1. Melt chicken fat in a heavy kettle; add onion, carrots, celery, green pepper and apples.
2. Simmer 10-15 minutes or until vegetables are tender but not brown.
3. Combine 1/2 C chicken broth with the flour and mix well.
4. Add to vegetables, stirring constantly to blend.
5. Add tomatoes, salt, pepper, curry powder and 3 1/2 C chicken broth.
6. Blend; heat to boiling; reduce heat and simmer one hour.
7. Add cubed, cooked chicken and simmer 5-10 minutes longer.
8. Serve at once.

Reviews

[Terri Whitcomb]

This recipe was wonderful. It was simple to make with most ingredients on hand and my family ate it up.

 

[berry271]

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.