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Suggest a better descriptionCombine oil, celery, onions, and garlic in a large pot. Cook over medium heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of chicken stock if necessary to prevent vegetables from burning. Add apples, carrots, parsley, and sweet pep pers and cook, stirring, 3-4 minutes longer. Stir in remaining stock, water, potatoes, curry powder, chili powder, allspice, thyme, and pepper. Add chicken. Bring mixture to a boil; then lower heat and simmer, covered, 1 hour and 5-10 minutes. Remove pot from heat. Remove chicken from pot. Discard chicken wings and set chicken breasts aside to cool. Skim off and discard fat on soup surface, using large, shallow spoon. Stir in tomatoes. Using a measuring cup, scoop about 2 cups vegetables and liquid from pot and transfer to a blender or food processor. Blend or process until mixture is completely pureed. Return puree to pot. When chicken breasts are cool enough to handle, remove meat from bones and cut into bite-sized pieces. Return meat to pot and add salt if desired. Reheat until mixture is piping hot. Will keep in refrigerator for 3 days. Recipe By : Skinny Soups File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 646 | ||
Calories from Fat: 399 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.4g | 59 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 220.3mg | 68 % | |
Sodium 216.2mg | 7 % | |
Potassium 543.3mg | 14 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1g | ||
Protein 56.8g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 646
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