Canyon Ranch Blog

Mulligatawny Soup

Nutrition Information (per serving)

10 g
385 mg
17 g
6 g
2 g
25 mg
8 (¾ cup ea.)

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

  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.

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