Mulligatawny Soup

Name: Mulligatawny Soup
Total time: 60 min
Yield: 6 Servings
Ingredients: 🧅 ½ cup chopped onion; 🥬 2 stalks celery, chopped; 🥕 1 carrot, diced; 🧈 ¼ cup butter; 1 ½ tablespoons all-purpose flour; 1 ½ teaspoons curry powder; 4 cups chicken broth; 🍚 ¼ cup white rice; 1 pinch dried thyme; salt and ground black pepper to taste; 🍎 ½ apple, cored and chopped; 🍗 1 skinless, boneless chicken breast half - cut into cubes; 🥛 ½ cup heavy cream, heated

Cost $10, save $15

Source: Recommended by CookPal

60 Min
6 Servings
$10

Mulligatawny Soup

Cost $10, save $15

Source: Recommended by CookPal

60 Min
6 Servings
$10

INGREDIENTS

Vegetables
- 🧅 ½ cup chopped onion
- 🥬 2 stalks celery, chopped
- 🥕 1 carrot, diced
Pantry
- 🧈 ¼ cup butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- 4 cups chicken broth
- 🍚 ¼ cup white rice
- 1 pinch dried thyme
- salt and ground black pepper to taste
Fruits
- 🍎 ½ apple, cored and chopped
Meat
- 🍗 1 skinless, boneless chicken breast half - cut into cubes
Dairy
- 🥛 ½ cup heavy cream, heated

STEPS

Gather all ingredients.

Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently.

Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.

Just before serving, stir in hot cream.

Serve and enjoy!

NUTRIENTS

Per 1 serving

🔥

223

Calories

7
Protein
14
Carbs
16
Fats

💡 You can substitute heavy cream with coconut cream for a dairy-free option.For more flavor, use homemade chicken broth instead of store-bought ones.Adjust the curry powder amount based on your spice tolerance.