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MULLIGATAWNY SOUP Recipe

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This recipe for MULLIGATAWNY SOUP is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon Vegetable Oil
1 pound boneless, skinless chicken breasts, cooked and cut into ½-inch pieces
2 cups finely chopped carrots
2 stalks celery, thinly slices
1 cup chopped green bell pepper
½ cup finely chopped onion
3 cloves garlic, minced
¼ cup all-purpose flour
1 to 2 teaspoon curry powder
¼ teaspoon ground nutmeg
3 cups reduced-sodium chicken broth
1 cup milk
1 cup chopped seeded tomato
1 medium apple, peeled and sliced
¼ cup uncooked converted rice
½ teaspoon salt
⅛ teaspoon black pepper
Directions:
Directions:
1. Heat oil in large saucepan over medium heat. Add chicken, carrots, bell pepper, celery, onion, and garlic; cook and stir 5 minutes. Sprinkle with flour, curry powder and nutmeg; cook and stir 1 to 2 minutes.

2. Stir in broth, milk, tomato, apple, rice, salt and pepper; bring to a boil over medium-high heat. Reduce heat to low; cover and simmer 20 minutes or until rice is tender.
Number Of Servings:
Number Of Servings:
8

 

 

 

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