Mulligatawny Soup with Chicken
A healthy lower fat version of the classic Indian soup mulligatawny with lean chicken breast.
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 cup carrots shredded
- 1 cup celery diced
- 3 cloves of garlic minced
- 3 Granny Smith Apples peeled and cubed
- 2 teaspoons curry powder
- 1 teaspoon ground ginger
- 5 cups Low Sodium Chicken Broth
- 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 Beverage
- Salt and Pepper to taste
In a large stockpot 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.
Do not use canned coconut milk. The fat content is too high. Use an unsweetened coconut milk beverage.
If you wish to lower the salt content of this soup, even more, use my recipes for no added salt chicken broth.
Serving: 1cup | Calories: 319kcal | Carbohydrates: 42g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 178mg | Potassium: 733mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3711IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 1mg