Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flour; 1 lb chicken breast, cut into bite size pieces; 4 carrots, diced; 2 onions, diced; 4 stalks celery, diced; 2 apples, diced; 2 tablespoons oil; 2 tablespoons curry powder; 1 pinch cayenne; 6 -8 cups chicken stock; 1 cup light cream; 1/4 cup cilantro, chopped; 4 cups cooked rice

Servings: persons

1/2 cup flour
1 lb chicken breast, cut into bite size pieces
4 carrots, diced
2 onions, diced
4 stalks celery, diced
2 apples, diced
2 tablespoons oil
2 tablespoons curry powder
1 pinch cayenne
6 -8 cups chicken stock
1 cup light cream
1/4 cup cilantro, chopped
4 cups cooked rice

1
Place the flour in a bag and add chicken, shake to coat. Reserve flour. In large pan heat oil and brown the chicken and set aside.
2
Add carrots, onions, celery and apples to pan and cook until soft, add curry powder and cayenne. Sprinkler with reserved flour., stirring for 2 minutes. Gradually stir in chicken stock, return chicken to pot and bring to a boil, reduce heat and simmer 1 hour.
3
Stir in cram and season with salt and pepper to taste. Heating gently over low heat. Do not boil.
4
Spoon over rice and garnish with cilantro.

1533

kcal

Calories

Fat

184

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup flour, 1 lb chicken breast, cut into bite size pieces, 4 carrots, diced, 2 onions, diced, and more.

Yes, Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mulligatawny Soup

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