Mulligatawny Soup

8
Servings
45m
Prep Time
90m
Cook Time
2h 15m
Ready In


"I've often divided the quantities by 4 for a smaller recipe (2 servings)."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (410.8 g)
  • Calories 146.3
  • Total Fat - 5.7 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 214 mg
  • Sodium - 524.5 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 3.2 g
  • Protein - 16.7 g
  • Calcium - 34.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 12.3 mg
  • Thiamin - 0.1 mg

Step 1

In large pot cook chicken in seasoned water about 45 minutes while fixing the vegetables.

Step 2

Heat butter in saucepan, add the vegetables and cook about 5 minutes.

Step 3

Stir in the flour and the curry powder and cook about 2 minutes more. Then set aside.

Step 4

Remove chicken from broth, cool slightly, skin, bone, and cut up. (Yield = 1 cup chicken)

Step 5

Add chicken, vegetables, and tomatoes to broth. Bring to a boil while stirring.

Step 6

Cover and simmer 20 minutes.

Step 7

Add apples and parsley, stir, and simmer uncovered for 10 minutes.

Tips & Variations


No special items needed.

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