Mulligatawny (Curried Chicken Soup) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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The vegetables and rice absorb the curry flavor, and the apple adds just a touch of sweetness. From Family Fun magazine. 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:
1. 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.
2. 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.
3. To serve, place about 1/4 cup of rice in a bowl and ladle the soup over it.
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