Mulligatawny Soup

Mulligatawny is from the Tamil language and means literally "Pepper Water". There are many variations of this British interpretation of an Indian dish. Here is (one of) mine. It is a chicken soup flavored with Indian spices. Serve it with Basmati rice or with Naan!

Prep Time:20 minutes
Cooking Time: 60 minutes
Serves:8
Yield: ~64 oz.

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Ingredients

1	large	carrot, raw
2	large stalk	celery
1	medium	onion
2	tbsp	canola Oil
1 1/2	tsp	curry powder
2	tbsp	flour
4	cups	organic , non-fat, low sodium chicken broth
3/4	cup	long grain brown Basmati rice
1	medium	Granny Smith apple
1	lb.	boneless, skinless chicken breast
1/4	tsp	thyme
1/4	tsp	ground black pepper

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Directions

1. Dice onions, carrot, and celery.  
2. Dice or cube chicken and apple.
3. In a large soup pot or deep saute pan, saute onion, carrots and celery until the onions begin to carmelize.
4. Add in the flour and curry powder and continue to saute for another 5 minutes.

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5. Add chicken broth and brown rice,  mix well, bring to a boil and then simmer for 15-30 minutes.
6. Add diced chicken, apple Thyme, and black pepper.
7. Simmer 15 minutes or more until the chicken is thoroughly cooked and rice is tender.
8. If needed add salt to taste.

Serve with Naan..

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Categories

Course: Soup
Cuisine Type: Indian
Main Ingredient: Chicken

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Nutrition Facts
Serving Size: 8 oz.
Amount per Serving
Calories		170
Calories from Fat		48
% Daily Value *
Total Fat	5.32g	8%
Saturated Fat	2.44g	12%
Cholesterol	41mg	13%
Sodium	134.79mg	5%
Total Carbohydrate	15.42g	5%
Dietary Fiber	2.17g	8%
Sugars	4.38g
Protein	14.95g	29%
Est. Percent of Calories:
Fat		28%
Carbs		36%
Protein		35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.