MULLIGATAWNY CHICKEN SOUP

MULLIGATAWNY CHICKEN SOUP image

Yield 4-6 servings

Number Of Ingredients 11

1 medium carrot
1 medium onion
1 medium apple
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tablespoon curry powder
5 cups chicken or vegetable stock
1 cup cooked rice or 1/2 cup of minute rice
2+ cups of shredded chicken (or 2 cooked chicken breasts-shredded)
1/2 cup of heavy cream (or milk)
salt and pepper

Steps:

1. Heat oil in a 3 quart saucepan and saute the carrot & onion for 5 minutes. 2. Peel, core and dice apple. Stir into the vegetables and saute for 5 minutes. 3. Stir in the flour and curry powder. 4. Gradually pour in the stock and chicken, bring to boil. Reduce heat, cover pan and simmer for 20 minutes. 5. Add the rice and simmer for 5-10 minutes longer. Remove from heat. 6. To Scald the cream, heat it in a small pan to just below boiling (tiny bubbles will form at edge of the liquid)or you can just use milk. Add to soup and serve.