FBD

Mulligatawny Soup

OtherChickenIntermediate75 minBy Northstar

Ingredients

Servings
4
  • 3 lb broiler-fryer chicken, cut up
  • 4 cup water
  • 1 tsp salt
  • 1 tsp curry powder
  • 1 tsp lemon juice
  • 1/8 tsp ground cloves
  • 1/8 tsp ground mace
  • 2 tbsp margarine or butter
  • 1 medium onion, chopped
  • 2 tbsp all-purpose flour
  • 2 medium tomatoes, chopped
  • 1 large all-purpose apple, coarsely chopped
  • 1 medium carrot, thinly sliced
  • 1 medium green bell pepper, cut into 1/2-inch pieces

Instructions

  1. 1

    Heat chicken, neck, water, salt, curry powder, lemon juice, cloves, and mace to boiling in a Dutch oven. Reduce heat, cover, and simmer about 45 minutes or until chicken juices run clear.

  2. 2

    Remove chicken from broth. Cool about 10 minutes. Remove skin and bones and cut chicken into bite-size pieces.

  3. 3

    Skim fat from broth. Add enough water to measure 4 cups.

  4. 4

    Heat margarine in Dutch oven over medium heat. Cook onion in margarine about 2 minutes. Remove from heat and stir in flour.

  5. 5

    Gradually stir in broth. Add chicken, tomatoes, apple, carrot, and bell pepper.

  6. 6

    Heat to boiling, reduce heat, cover, and simmer about 10 minutes or until carrot is tender. Garnish with parsley if desired.

Tags

soup