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Mulligatawny soup means “pepper water,” and curry is the particular ingredient that gives this incredible dish such a delicious flavor, or so I’m told. This old recipe was given to me long ago.
Ingredients
- ½ cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, diced
- ¼ cup butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- 4 cups chicken broth
- ½ apple, cored and chopped
- ¼ cup white rice
- 1 skinless, boneless chicken breast half – cut into cubes
- 1 pinch dried thyme
- salt and ground black pepper to taste
- ½ cup heavy cream, heated
Directions
Step 1
Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and saut? until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently. Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes.
Step 2
Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
Step 3
Just before serving, stir in hot cream.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 223 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat10g | 48% |
| Cholesterol62mg | 21% |
| Sodium734mg | 32% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber1g | 5% |
| Total Sugars3g | |
| Protein7g | |
| Vitamin C3mg | 15% |
| Calcium38mg | 3% |
| Iron1mg | 6% |
| Potassium186mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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