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Mulligatawny Soup
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Mulligatawny Soup {Recipe Redux)

Course Soup
Author Jennifer Pullman

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 1 cup carrots shredded
  • 1 cup celery diced
  • 3 gloves of garlic minced
  • 3 Granny Smith Apples peeled and cubed
  • 2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 5 cups Chicken Stock
  • 3/4 cup Rice can use white, brown, Jasmine or Basmati
  • 2 Large Boneless Skinless Chicken Breasts cooked and shredded
  • 2 cups Unsweetened Coconut Milk
  • Salt and Pepper to taste

Instructions

  • In a large stock pot heat olive oil over medium high heat.
  • Add onion, garlic, celery, and carrots, cook until soft.
  • Add apples, curry, and ginger, cooking until apples soften.
  • Add chicken stock and rice, heat to a boil.
  • Reduce heat to low and simmer for about 10 minutes.
  • Add in cooked chicken and cook for another 5 minutes.
  • Slowly stir in coconut milk, heat for an additional 5-10 minutes.

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg