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Mulligatawny

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Submitted by granny_lavigne

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 1E+1
TEASPOONS ML CANOLA OIL
2 2
LARGE LARGE ONIONS
coarsely chopped
2 2
LARGE LARGE CELERY STALKS
coarsely chopped *
1 1
LARGE LARGE GARLIC CLOVES *
4 946
CUPS ML CHICKEN BROTH
defatted
2 2
LARGE LARGE APPLES
* see note *
2 2
MEDIUM MEDIUM CARROTS
coarsely chopped
¼ 59
CUP ML PARSLEY LEAVES
fresh, coarsly chopped
2 3E+1
TABLESPOONS ML SWEET RED BELL PEPPERS
coarsely chopped
1 237
CUP ML WATER
½ 118
CUP ML POTATOES
peeled and diced
2 ½ 13
TEASPOONS ML CURRY POWDER
1 5
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML ALLSPICE
ground
¼ 1.3
TEASPOON ML THYME
dried *
¼ 1.3
TEASPOON ML BLACK PEPPER
1 ½ 680.4
POUNDS G CHICKEN WINGS
1 ¼ 296
CUPS ML TOMATOES
canned, chopped
1 1
X X SALT *

Directions

Combine oil, celery, onions, and garlic in a large pot.

Cook over medium heat, stirring, 3 to 4 minutes longer.

Stir in remaining stock, water Remove pot from heat.

Remove chicken from pot.

Discard chicken wings and Using a measuring cup, scoop about 2 cups vegetables and liquid from pot. When chicken breasts are cool enough to handle, remove meat from bones. Will keep in refrigerator for 3 days.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 767g (27.1 oz)
Amount per Serving
Calories 856 45% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 247mg 82%
Sodium 605mg 25%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 15%
Sugars g
Protein 178g
Vitamin A 130% Vitamin C 45%
Calcium 10% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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