Chicken Apple Mulligatawny Soup
Chicken Apple Mulligatawny Soup is a soup that serves 4. One serving contains 331 calories, 17g of protein, and 16g of fat. For $2.2 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 44 people were glad they tried this recipe. A mixture of curry powder, half n half, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Alaska from Scratch. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. If you like this recipe, you might also like recipes such as Chicken Mulligatawny Soup, Chicken Mulligatawny Soup, and Mulligatawny Soup ( Chicken ).
Servings: 4
Ingredients:
1 apple (I used Gala), cored and chopped
1/4c butter
2 carrots, peeled and chopped
2 stalks celery, chopped
5 chicken breast tenderloins, chopped
4c chicken broth
2t curry powder
3T flour
1/4c half-and-half
1/2 large onion, chopped
salt and pepper to taste
1/3c white rice
Equipment:
pot
frying pan
Cooking instruction summary:
In a large pot over medium heat, melt butter and saute onions, carrots, and celery until onions are translucent. Add apple and curry powder. Cook and stir until curry is fragrant, about two minutes. Add flour and stir to combine. Pour in chicken broth. Add chicken and rice. Bring up to a boil and turn heat down to medium-low, simmering about 20 minutes or until rice is cooked through, stirring occasionally to prevent rice from sticking to bottom of pan. Season with salt and pepper to taste and pour in half-and-half. Stir and serve.
Step by step:
1. In a large pot over medium heat, melt butter and saute onions, carrots, and celery until onions are translucent.
2. Add apple and curry powder. Cook and stir until curry is fragrant, about two minutes.
3. Add flour and stir to combine.
4. Pour in chicken broth.
5. Add chicken and rice. Bring up to a boil and turn heat down to medium-low, simmering about 20 minutes or until rice is cooked through, stirring occasionally to prevent rice from sticking to bottom of pan. Season with salt and pepper to taste and pour in half-and-half. Stir and serve.
Nutrition Information:
covered percent of daily need
