Mulligatawny Soup
Recipe: #34649
April 08, 2020
Categories: Chicken, Apple, Tomato, Indian, Diabetic, Low Calorie, No Eggs, Spicy, Indian Chicken, more
"I've often divided the quantities by 4 for a smaller recipe (2 servings)."
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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