MULLIGATAWNY INSPIRED SOUP RECIPE BY TASTY
Here's what you need: olive oil, butter, onion, celery, carrots, garlic, small tart apples, diced tomato, vegetable stock, chicken stock, salt, pepper, curry powder, coriander, garlic powder, onion powder, paprika, large bay leaves, large chicken breast, rice
Provided by Kristyn Ruhf
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat a stock pot or Dutch oven on medium low heat and to it, add olive oil and butter. Sweat out onion, celery, and carrots until softened.
- Add apple and garlic, and saute until garlic is fragrant, about 1 minute.
- Add canned tomatoes, broths or stocks, and all spices/herbs. Bring to a boil and then reduce to a simmer for about 30 minutes,until all vegetables and the apples are nice and soft.
- Add in shredded chicken and rice and simmer for about 10 more minutes to let flavors blend.
- Remove bay leaves and serve.
Nutrition Facts : Calories 880 calories, Carbohydrate 83 grams, Fat 54 grams, Fiber 10 grams, Protein 13 grams, Sugar 29 grams
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