Indian

Curried Chicken Soup or Mulligatawny is for Soup.

Curried Chicken Soup or Mulligatawny takes 20 minutes to prepare.

Curried Chicken Soup or Mulligatawny takes 35 minutes to cook.

Curried Chicken Soup or Mulligatawny makes 8 servings.

The ingredients for Curried Chicken Soup or Mulligatawny are:

1/2 cup uncooked long grain brown rice
1 Tbsp canola oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
1 medium Granny Smith apple, peeled (if desired) and chopped
1 small red bell pepper, seeded and chopped
1 Tbsp grated fresh ginger
2 Tbsp all purpose flour
1 Tbsp curry powder or past, or to taste
salt and pepper, to taste
2 1/2 cups chicken stock or 2 cans chicken broth plus 2 cans water
2 Tbsp tomato paste
1 cup chopped cooked chicken

Here is how you make Curried Chicken Soup or Mulligatawny:

bring 1 cup of water to a boil in a small pot. Add the rice, reduce heat to low and cover wtih a tight-fitting lid. Cook for 20 minutes, until all the water is absorbed.Remove from the heat and set aside.Heat the oil in a larg pot set over medium-high heat. Add the onion through ginger and cook for 5 minutes, until the vegetable are soft.Add the flour and cook, stirring continuously, for another minute. Add the curry powder through tomato paste and bring to a simmer. Reduce the heat to low and simmer for about 8 minutes. Stir in the chicken and cook until heated through.You can either add the rice to the pot with the chicken or divide it amoung the individual serving bowls and ladle the soup over top.Makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user GREENLEE25.

The nutritional information for Curried Chicken Soup or Mulligatawny is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 161.6

• Total Fat: 3.8 g
• Cholesterol: 35.0 mg
• Sodium: 586.6 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 2.6 g
• Protein: 18.6 g

Curried Chicken Soup or Mulligatawny is Indian cuisine.