Mulligatawny Soup

Posted on: February 21, 2014 Written by
Mulligatawny Soup
    Photography by: Debbie Peck      

Yield: Serves 6-8

 

Ingredients

  • 1 T. olive oil
  • 2 large carrots, finely chopped
  • 2 ribs celery, thinly sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 T. flour
  • 1-2 tsp. curry powder
  • 1/4 tsp. nutmeg
  • 3 C. (750 ml) chicken broth or bouillon
  • 1 C. (250 ml) milk
  • 1 lb. (500 g) boneless chicken cutlets (approximately 2 double) poached and cut into 1/2-inch pieces (see Poaching Chicken, p. 113)*
  • 1 large tomato, seeded and diced
  • 1 medium apple, cored, peeled and diced
  • 1/4 C. uncooked rice (handful)
  • 1/2 tsp. salt

 

Instructions

  1. In a large pot, cook carrots, celery, onion and garlic in olive oil for 5 minutes, stirring frequently. Sprinkle with flour, curry powder and nutmeg; cook and stir 1-2 minutes.
  2. Add broth, milk, chicken, tomatoes, apple, rice and salt. Heat to a boil, stirring constantly. Reduce heat and simmer, covered, for 15-20 minutes, until rice is tender.

 

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