Easy Mulligatawny Soup

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

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2 users rated this recipe an average rating of 5.0
Makes:
4 servings
Prep:
20 mins
Cook:
20 mins
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Easy Mulligatawny Soup

Ingredients
2 1/2
cups chicken broth
1
cup water
1
cup chopped apple
1
cup chopped carrot
1
7 1/2 ounce can tomatoes, cut up
1/2
cup chopped celery
1/3
1/4
1/4
cup raisins
1
tablespoon snipped fresh cilantro or parsley
1
teaspoons curry powder
1
teaspoon lemon juice
1/4
teaspoon coarsely ground pepper
1/8
teaspoon ground mace or nutmeg
1 1/2
cups chopped cooked chicken

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.

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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