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Favorite Chicken Mulligatawny Soup

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Submitted by wisteria

Favorite Chicken Mulligatawny Soup recipe

YIELD

4 servings

PREP

20 min

COOK

45 min

READY

1 hrs

Ingredients

3 45
TABLESPOONS ML BUTTER
1 15
TABLESPOON ML CORN OIL
1 1
LARGE LARGE ONIONS
chopped
2 2
EACH CELERY STALKS
thinly sliced *
3 3
EACH CARROTS
diced *
1 ½ 23
TABLESPOONS ML CURRY POWDER
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
5 1.2
CUPS L CHICKEN BROTH
2 3E+1
TABLESPOONS ML LONG GRAIN RICE
white
2 2
EACH TOMATOES
peeled, chopped *
8 231.2
OUNCES ML/G CHICKEN
cooked, diced
1 1
SMALL SMALL APPLES
peeled, cored, diced *
1
X SALT *
1 1
EACH CELERY LEAVES *
1 1
EACH CARROTS
strip *

Directions

Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in curry powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well.

Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 397g (14.0 oz)
Amount per Serving
Calories 370 45% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 583mg 24%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 17%
Sugars g
Protein 40g
Vitamin A 223% Vitamin C 26%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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