Mulligatawny Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

½ cup chopped onion

2 stalks celery, chopped

1 carrot, diced

¼ cup butter

1 ½ tablespoons all-purpose flour

1 ½ teaspoons curry powder

4 cups chicken broth

½ apple, cored and chopped

¼ cup white rice

1 skinless, boneless chicken breast half - cut into cubes

1 pinch dried thyme

salt and ground black pepper to taste

½ cup heavy cream, heated

Directions

Gather all ingredients.

Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently.

Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.

Just before serving, stir in hot cream.

Serve and enjoy!

Nutrition

• Calories: 223 kcal
• Total Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 0 g
• Cholesterol: 62 mg
• Sodium: 734 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 7 g