Mulligatawny Chicken Soup Recipe
Indian spices, apples and green peppers make this Mulligatawny Chicken Soup so tasty.
Servings: 8
Calories: 232kcal
Ingredients
- 3 pound whole chicken
- 4-6 cups water
- 1 ½ teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon curry powder
- ½ teaspoon ground cloves
- ⅛ teaspoon ground mace or ¼ 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 ½-inch pieces
- 1 15-ounce can diced tomatoes
- fresh parsley to garnish
Instructions
- 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.
Nutrition
Calories: 232kcal | Carbohydrates: 8g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 539mg | Potassium: 305mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4094IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 1mg