Mulligatawny Chicken Soup, a soup with tons of flavor, is thought to have originated in India during British rule. Chicken, tomatoes, green peppers and apples are a good combination.
To stave off winter colds, I often make soup, especially chicken soup. Everyone knows chicken soup is good for you. Besides, it tastes so good! And Mulligatawny Chicken Soup is especially delicious. This recipe is based on one found in Betty Crocker’s International Cookbook. It’s one of my favorite cookbooks. All the recipes in this cookbook are good.
Mulligatawny Chicken Soup has unusual flavorings (curry, mace, cloves, lemon), paired with an apple, a green pepper, and tomatoes.
Does Chicken Soup Fight Colds?
Who knows? But I think so. Soup usually provides lots of vitamin C, protein, and other virus-fighting ingredients. And this soup is no exception. It warms your insides and provides a sense of well-being. Don’t you think that’s half the battle of fighting off illness—thinking you are well? The mind can do wondrous things.
Why Use A Whole Chicken?
I generally use a whole chicken in my soups for several reasons, including:
- It’s more economical than buying a chicken that is already cut up.
- It has all that good fat in it to make you feel full and satisfied.
- When you boil the chicken with the bones, you get the health benefits of the good marrow.
What You Need
For this recipe, you need a Dutch oven or soup pot, knife, cutting board, measuring cups and spoons, and some terrific soup bowls. Do yourself a favor and buy a full set of wonderful pans and dishes. Get the best you can afford and you’ll never be sorry. Your pans should last a lifetime.
Mulligatawny Chicken Soup Recipe
Mulligatawny Chicken Soup recipe
Indian spices, apples and green peppers make this Mulligatawny Chicken Soup so tasty.
- 1 3 pound whole chicken
- 4-6 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon curry powder
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground mace (or 1/4 teaspoon nutmeg)
- 1 medium onion (chopped)
- 2 tablespoons butter or olive oil
- 3 medium carrots (peeled and thinly sliced in rounds)
- 1 apple (seeded and chopped, Granny Smith preferred)
- 1 green pepper (seeded and cut into 1/2-inch pieces)
- 1 15-ounce can diced tomatoes
- fresh parsley (to garnish)
Heat chicken, water, salt, lemon juice, curry powder, cloves and mace to boiling in a Dutch oven.
- Reduce heat, cover and simmer until the thickest parts of the chicken are done (about 45 minutes).
Remove chicken from broth and skim the fat from the broth. Let chicken cool until you can handle it.
Add enough water to the broth to measure 4 cups.
- Remove broth to a large bowl and set aside.
- Remove bones and skin from chicken.
- Cut chicken into bite-size pieces.
- Cook and stir onion in oil in the Dutch oven until onion is clear.
- Gradually stir in the broth.
- Add chicken, carrot, apple, green pepper and tomatoes.
- Heat to boiling, then reduce heat to low.
- Cover and simmer until carrots are tender, about 10 minutes.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
WHAT’S NOT TO LOVE?
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