Chicken Mulligatawny Soup from "the Frugal Gourmet"

Recipe by VideoJeff
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
  • Remove, cool, debone, and chop the meat and skin coarsely.
  • Save the stock in the pot.
  • Set the meat aside.
  • Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
  • Saute just until the onion is tender.
  • Add this to the pot of reserved stock.
  • Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
  • Cover and simmer for 30 minutes.
  • Add the deboned chicken.
  • Simmer for 5 minutes.
  • Garnish with the fresh coriander and black pepper.
  • I like lots of black pepper in this dish!
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