Chicken Mulligatawney Soup

12 Servings
100% would make this recipe for Chicken Mulligatawney Soup again.

British Indian Curry Soup, Colonial Times

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Chicken Mulligatawney Soup Ingredients

2 quarts Chicken Stock	3 ounce Unsalted butter
15 ounces Tomatoes (fresh or canned) diced	1/3 cup All purpose flour
1/2 cup Long grain rice	3 teaspoon Curry powder
2 whole Cloves	3/4 teaspoon Adobo (Goya)
1/4 pound Celery diced	1 teaspoon Lemon zest minced
1 medium Granny Smith apple diced	to taste Sea Salt & White pepper
1 medium Yellow onion diced	2 cups Light cream
1 medium Green pepper diced	1 cup Cooked chicken diced
6 each Green onion thin sliced	1/4 cup Cooked Ham minced

Instructions for Chicken Mulligatawney Soup

1: Bring chicken stock to a boil
2: Add rice and cloves to the stock and simmer 10 minutes
3: Add celery, yellow onion, pepper and apple to stock, simmer about 30 minutes
4: Make a roux with the butter and flour, cook 10 minutes or golden brown
5: Add curry power, sea salt, white pepper, Adobo, lemon zest and light cream to the roux..Whip until smooth
6: Add the roux mixture to the stock stir till blended
7: Add the chicken, tomatoes and the minced ham to soup.. Simmer10 to 15 minutes
8: Serve with good crusty bread and enjoy

Main Ingredient: ChickenCuisine: Colonial