Mulligatawny (Curried Chicken Soup)
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery, chopped
- 1 green pepper, chopped
- 1 apple, cored, peeled, and chopped
- 1 1⁄2 lbs boneless chicken breasts, skinless
- 1⁄2 cup flour
- 2 teaspoons curry powder
- 5 cups chicken broth
- 14 1⁄2 ounces tomatoes, diced
- salt
- pepper
- 2 cups rice, hot cooked
directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken and saute for about 15 minutes. Turn the heat to low.
- In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 - 5 minutes Add the chicken broth and tomatoes. Partially cover and simmer for about an hour, stirring occasionally. Add the salt and pepper to taste.
- To serve, place about 1/4 cup of rice in a bowl and ladle the soup over it.
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