Chicken Mulligatawny Soup

The recipe Chicken Mulligatawny Soup can be made in approximately 45 minutes. One portion of this dish contains about 27g of protein, 10g of fat, and a total of 367 calories. For $2.48 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. A couple people made this recipe, and 36 would say it hit the spot. A mixture of skinless boneless chicken breast, onion, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a budget friendly soup. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good. Similar recipes are Chicken Mulligatawny Soup, Chicken Mulligatawny Soup, and Mulligatawny Soup ( Chicken ).

Servings: 6

 

Ingredients:

2 apples, peeled and chopped

1/2 cup basmati rice

2 teaspoons butter

1 cup chopped carrots

1/8 teaspoon cayenne pepper

1 cup sliced celery

2 liters chicken stock

2 tablespoons curry powder

3 tablespoons flour

1 tablespoon freshly grated ginger

3/4 cup lite coconut milk

1 onion chopped

Salt and pepper

1 pound boneless, skinless chicken breast, chopped

Equipment:

pot

Cooking instruction summary:

  1. Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.
  2. Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt.
  3. Bring to a boil and lower the heat to a simmer. Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.
  4. Add the coconut milk and salt and pepper to taste.
  5. Garnish with toasted almonds or cilantro!

 

Step by step:


1. Heat the butter in a large pot over medium heat.

2. Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.

3. Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt.Bring to a boil and lower the heat to a simmer. Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.

4. Add the coconut milk and salt and pepper to taste.

5. Garnish with toasted almonds or cilantro!


Nutrition Information:

Quickview
366k Calories
26g Protein
9g Total Fat
41g Carbs
18% Health Score
Limit These
Calories
366k
18%

Fat
9g
15%

  Saturated Fat
4g
26%

Carbohydrates
41g
14%

  Sugar
13g
15%

Cholesterol
61mg
21%

Sodium
822mg
36%

Get Enough Of These
Protein
26g
54%

Vitamin A
3784IU
76%

Vitamin B3
14mg
70%

Selenium
35µg
51%

Vitamin B6
0.91mg
46%

Phosphorus
301mg
30%

Vitamin B2
0.43mg
26%

Potassium
892mg
25%

Manganese
0.39mg
19%

Vitamin B1
0.25mg
16%

Copper
0.3mg
15%

Fiber
3g
15%

Vitamin B5
1mg
14%

Magnesium
52mg
13%

Folate
46µg
12%

Iron
2mg
12%

Vitamin K
12µg
12%

Vitamin C
7mg
9%

Zinc
1mg
9%

Vitamin E
1mg
7%

Calcium
50mg
5%

Vitamin B12
0.15µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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