Mulligatawny Soup ( Chicken )

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I found this recipe in our local newspaper and have since made it several times. It's great if you have left over chicken. Now, instead of making my usual chicken soup, I always choose to make this instead.

Ingredients Nutrition

Directions

  1. Melt 4 tbsp butter in large saucepan. Add carrots, celery, garlic, onions & apples. Cook, stirring frequently, about 10 minute.
  2. Add remaining 2 tbsp butter. Stir the flour, curry & nutmeg together & add to pot. Turn heat to low & cook the mixture, stirring occasionally, 3 to 4 minutes.
  3. Stir in tomato paste, chick broth & bay leaf. Turn heat to med & bring mixture to boil. Partially cover, reduce heat & simmer 30 minutes.
  4. Stir in chicken, rice, salt & cayenne pepper.
  5. Cook 15 minutes longer. Taste for seasoning. Just before serving, stir in the cream.

Reviews

(5)
Most Helpful

This is a very good recipe and I appreciate you sharing it with us. I do double the amount of curry used, but that is for my own preference.

NedsChef October 28, 2006

Very good for the time spent preparing. I used 2 tsp of Red Thai Curry Paste instead of curry powder. I mixed in after the flour 'cooked' but before the addition of the stock. Definate keeper.

Kindasleepy September 17, 2006

Delicious! The cayenne adds a nice touch of heat. Thanks for sharing!

Foodie in Olympia, WA January 29, 2009

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