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Mulligatawny Soup

  • Yield: 8 cups 1x


A lovely flavorful Indian chicken soup


  • 1 Tbs butter
  • 1 large onion (chopped)
  • 3 tsp curry powder
  • 1 Tbs ginger root (grated)
  • 3 cloves garlic (minced)
  • 1 lb skinless boneless dark chicken (chopped into small bites)
  • 4 1/2 cup broth (Chicken or veggie)
  • 1/2 cup flour
  • 2 cups milk
  • 4 ea tart cooking apples (peeled, cored and chopped)
  • to taste salt & pepper
  • 1-2 cups frozen peas & carrots
  • 1/4 cup parsley, fresh (chopped)
  • 1 lemon, juiced


  1. In a large heavy saucepan, melt the butter.
  2. Add the ginger, garlic, and onion.
  3. Sauté on medium heat until the onion is translucent.
  4. Add the chicken and sauté for about 5 minutes.
  5. Add the broth, salt, and pepper and simmer about 10 minutes.
  6. Mix the flour with a small amount of the milk, then add the rest of the milk and stir into the soup.
  7. Add the peas and carrots and cook about 10 minutes, or until thickened, stirring frequently.
  8. Stir in the apples the last 5 minutes before serving.
  9. Serve with parsley topping and a squeeze of lemon juice.


Source: Favorite Recipes from Around the World

  • Category: Main Dish


  • Serving Size: 1 cup
  • Calories: 240
  • Fat: 8.48 g
  • Carbohydrates: 26.53 g
  • Protein: 15.47 g
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