lunch

Chicken Mulligatawny Soup

Name: Chicken Mulligatawny Soup
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
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

“The recipe Chicken Mulligatawny Soup can be made in around 45 minutes. This main course has 368 calories, 27g of protein, and 10g of fat per serving. This recipe serves 6. For $2.5 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 36 would say it hit the spot. It is brought to you by Foodista. Autumn will be even more special with this recipe. Head to the store and pick up apples, basmati rice, cayenne pepper, and a few other things to make it today. With a spoonacular score of 74%, this dish is pretty good. Chicken Mulligatawny Soup, Chicken Mulligatawny Soup, and Mulligatawny Soup ( Chicken ) are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Applespeeled and chopped2
Basmati rice½ cup
Butter2 tsp
Carrots1 cup
Cayenne pepper0.13 tsp
Celery1 cup
Chicken stock2 l
Curry powder2 tbsp
Flour3 tbsp
Ginger1 tbsp
Lite coconut milk¾ cup
Onion1
Salt and pepper6 servings
Chicken breastskinless chicken breast, chopped1 lb

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

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.

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