Chicken Mulligatawny Soup
The recipe Chicken Mulligatawny Soup can be made in approximately 45 minutes. One portion of this dish contains about 27g of protein, 10g of fat, and a total of 367 calories. For $2.48 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. A couple people made this recipe, and 36 would say it hit the spot. A mixture of skinless boneless chicken breast, onion, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a budget friendly soup. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good. Similar recipes are Chicken Mulligatawny Soup, Chicken Mulligatawny Soup, and Mulligatawny Soup ( Chicken ).
Servings: 6
Ingredients:
2 apples, peeled and chopped
1/2 cup basmati rice
2 teaspoons butter
1 cup chopped carrots
1/8 teaspoon cayenne pepper
1 cup sliced celery
2 liters chicken stock
2 tablespoons curry powder
3 tablespoons flour
1 tablespoon freshly grated ginger
3/4 cup lite coconut milk
1 onion chopped
Salt and pepper
1 pound boneless, skinless chicken breast, chopped
Equipment:
pot
Cooking instruction summary:
- Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.
- Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt.
- Bring to a boil and lower the heat to a simmer. Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.
- Add the coconut milk and salt and pepper to taste.
- Garnish with toasted almonds or cilantro!
Step by step:
1. Heat the butter in a large pot over medium heat.
2. Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.
3. Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt.Bring to a boil and lower the heat to a simmer. Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.
4. Add the coconut milk and salt and pepper to taste.
5. Garnish with toasted almonds or cilantro!
Nutrition Information:
covered percent of daily need
