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:

Quickview
331k Calories
17g Protein
15g Total Fat
30g Carbs
11% Health Score
Limit These
Calories
331k
17%

Fat
15g
24%

  Saturated Fat
8g
56%

Carbohydrates
30g
10%

  Sugar
7g
8%

Cholesterol
76mg
25%

Sodium
1273mg
55%

Get Enough Of These
Protein
17g
35%

Vitamin A
5651IU
113%

Vitamin B3
8mg
44%

Selenium
25µg
36%

Vitamin B6
0.62mg
31%

Vitamin C
23mg
28%

Manganese
0.47mg
24%

Phosphorus
232mg
23%

Potassium
707mg
20%

Vitamin B5
1mg
13%

Fiber
3g
13%

Vitamin K
13µg
13%

Vitamin B2
0.2mg
12%

Vitamin B1
0.15mg
10%

Magnesium
38mg
10%

Iron
1mg
9%

Copper
0.17mg
9%

Folate
34µg
9%

Vitamin E
1mg
7%

Calcium
71mg
7%

Zinc
1mg
7%

Vitamin B12
0.29µg
5%

Vitamin D
0.31µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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