Chicken mulligatawny soup

Name: Chicken mulligatawny soup
Total time: 45 min
Yield: 6 servings
Ingredients: 2 apple; 0.5 cup basmati rice; 2 tsps butter; 1 cup carrots; 0.12 tsps red pepper powder; 1 cup celery; 2.14 qt chicken stock; 2 Tbsps madras curry powder; 3 Tbsps flour; 1 Tbsp ginger; 0.75 cup light coconut milk; 1 onion; 6 servings salt and pepper; 1 pound boneless skinless chicken breast

A delicious Chicken Mulligatawny Soup recipe perfect for autumn, packed with flavors like apples and cayenne pepper. This main course takes around 45 minutes to make and covers 22% of your daily requirements of vitamins and minerals. It fits a regular diet and is ideal for cozy autumn evenings.

Ingredients

apple

basmati rice

0.5 cup

butter

2 tsps

carrots

1 cup

red pepper powder

0.12 tsps

celery

1 cup

chicken stock

2.14 qt

madras curry powder

2 Tbsps

flour

3 Tbsps

ginger

1 Tbsp

light coconut milk

0.75 cup

onion

salt and pepper

6 servings

boneless skinless chicken breast

1 pound

Method

Heat the butter in a large pot over medium heat.
Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.
Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt.Bring to a boil and lower the heat to a simmer. Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.
Add the coconut milk and salt and pepper to taste.
Garnish with toasted almonds or cilantro!

Nutrition:

368 kcal

Carbs

41 g

Fat

9 g

Protein

27 g

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