Chicken Apple Mulligatawny Soup
Try this Chicken Apple Mulligatawny Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- salt and pepper to taste
- 1/2 large onion chopped
- 2 stalks celery chopped
- 1/4 c butter
- 4 c chicken broth
- 2 carrots, peeled and chopped
- 1 apple (i used gala) cored and chopped
- 2 t curry powder
- 3 t flour
- 5 chicken breast tenderloins chopped
- 1/3 c white rice
- 1/4 c half-and-half
- Carbohydrate 26.1523432330261 g
- Cholesterol 989.676875071982 mg
- Fat 208.626344816622 g
- Fiber 1.31961979926874 g
- Protein 233.577350523636 g
- Saturated Fat 67.7871912136093 g
- Serving Size 1 1 serving (1410g)
- Sodium 1019.26941420332 mg
- Sugar 24.8327234337573 g
- Trans Fat 17.1786100536414 g
- Calories 2976 calories
In a large pot over medium heat, melt butter and saute onions, carrots, and celery until onions are translucent. Add apple and curry powder. Cook and stir until curry is fragrant, about two minutes. Add flour and stir to combine. Pour in chicken broth. Add chicken and rice. Bring up to a boil and turn heat down to medium-low, simmering about 20 minutes or until rice is cooked through, stirring occasionally to prevent rice from sticking to bottom of pan. Season with salt and pepper to taste and pour in half-and-half. Stir and serve.
