Mulligatawny Soup
A comforting and creamy chicken soup with a hint of curry and apple.
Ingredients
- chopped onion (0.5 cup)
- celery (2 stalks)
- carrot (1 )
- butter (0.25 cup)
- all-purpose flour (1.5 tablespoons)
- curry powder (1.5 teaspoons)
- chicken broth (4 cups)
- apple (0.5 )
- white rice (0.25 cup)
- skinless, boneless chicken breast half (1 )
- dried thyme (1 pinch)
- salt (0 )
- ground black pepper (0 )
- heavy cream (0.5 cup)
Instructions
- 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!
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 223
- fat: 16 g
- sats: 10 g
- carbs: 14 g
- fibre: 1 g
- protein: 7 g
- salt: 0.734 g