Mulligatawny Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
160
protein 
10 g
sodium 
385 mg
carbohydrates 
17 g
fat 
6 g
fiber  
2 g
cholesterol 
25 mg
Servings 
8 (¾ cup ea.)
Ingredients 

2 Tbsp canola oil
½ cup diced yellow onions
¼ cup diced celery
⅓ cup diced red bell peppers
¾ cup peeled, diced Granny Smith apples
6 oz cooked, diced chicken breast
5 Tbsp all-purpose flour
1 Tbsp curry powder
5 cups chicken stock
¼ cup half and half
½ cup cooked long grain brown rice
1½ tsp sea salt
¼ tsp freshly ground black pepper
½ tsp Worcestershire sauce

Instructions 
  1. In a large saucepan over medium heat, sauté onion, celery and red pepper in canola oil until onions are translucent. Add dapples and cooked chicken and continue sautéing for 5 more minutes. Add flour and curry powder and cook for another 5 minutes, stirring continuously to prevent burning. Add chicken stock. Increase heat to high and bring to a boil. Continue stirring with a wire whisk until soup thickens. 
  2. Remove from heat and add half & half, brown rice, salt, pepper and Worcestershire sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.