Chicken Soup: Mulligatawny Soup by Gail1935

posted by Gail1935 12-31-101 7:19 PM

Mulligatawny Soup

2 1/2 - 3 LB cut up chicken
1/2 cup flour
1 tsp. Paprika
1/3 cup butter or margarine
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 cup chopped unpeeled tart apples
1 cup chopped carrots
1 TBS. salt
2 TBS curry powder (or a bit less, to taste)
1 tsp. Mace
1/2 tsp. thyme
2 quarts chicken stock
1/2 c flaked coconut
1 cup unsweetened apple juice
1 cup half and half
3 cups cooked hot rice

Coat chicken pieces with flour and paprika. Reserve remaining mixture for later use. Melt butter, brown
chicken pieces on all sides. Remove and set aside.

In pan, sauté onions, celery, carrots and apples until onions are limp. Sprinkle salt, curry, mace, thyme and reserved flour mixture over sautéed vegetable. Stir to combine. Gradually add chicken stock, stirring until smooth. Add chicken pieces and coconut. Bring to a boil, reduce heat and simmer, covered for 1 hour or until chicken is tender, stirring occasionally. Remove chicken and set aside to cool. Skim excess fat from top of soup.

Place half the soup, 2 or 3 cups at a time, in food processor or blender and blend until smooth. Return to kettle. Discard skin and bones of chicken. Cut into bite size pieces, add to soup along with apple juice and half- and half. Mix thoroughly and add rice. Reheat but do not boil. Makes 4 quarts.

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