Easy Mulligatawny Soup

This is an easy version of the golden-colored, curry-spiced soup from India.

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5.0 by 4 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins

Easy Mulligatawny Soup

Reviews (0)

5.0 by 4 people

Rate This!

Directions

  1. In a large saucepan combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through. Makes 4 servings.

From the Test Kitchen

Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered over medium heat until heated through, stirring occasionally to break apart.

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Nutrition Facts (Easy Mulligatawny Soup)

  • Per serving:
  • 259 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 51 mg chol.,
  • 665 mg sodium,
  • 30 g carb.,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

4 Ratings
157 Days Ago
This is one of our favorite soups. I've made this many times. The most recent time, I tried it in my pressure cooker (Instant Pot) and it was the best batch yet. I cooked two chicky breasts with 3/4 cup water on the Poultry setting for 18 minutes, quick release. Let the chicky sit a few minutes then chop and add it along with the rest of the ingredients to the pot. Manual high pressure setting for 6 minutes, quick release. It was amazing. Thanks for the tasty recipe!

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