CHICKEN MULLIGATAWNY SOUP

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Chicken Mulligatawny Soup image

This soup has an unusual combination of flavors. It's delicious and different. The recipe came from a American Cancer Society, Michigan Division, cookbook.

Provided by Barb Witherspoon

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

4 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1/2 cup rice
2 cloves
3/4 cup celery, chopped
3/4 cup green apple, chopped
3/4 cup onion, chopped
1/2 cup green pepper, chopped
2 tablespoons butter or 2 tablespoons margarine
1/4 cup flour
1 1/2 teaspoons curry powder
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 cups milk
4 ounces chicken, cooked and cubed

Steps:

  • Bring chicken broth to a boil Add tomatoes, rice, cloves, celery, apples, onion, and green pepper Simmer 30 minutes In separate pan, cook butter and flour for 10 minutes, stirring constantly.
  • Do not allow to burn.
  • To butter mixture add curry powder, salt, ground pepper, and milk Stir until smooth and add to soup Stir in cooked chicken.

Nutrition Facts : Calories 216.3, Fat 8.9, SaturatedFat 4.3, Cholesterol 26.8, Sodium 1212.8, Carbohydrate 22.5, Fiber 1.9, Sugar 4.3, Protein 11.4

*** Explore more Chicken Mulligatawny Soup Recipes »

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