Homestyle Chicken Mulligatawny Soup
Homestyle Chicken Mulligatawny Soup is a high-protein Indian-inspired dinner with chicken, vegetables, tart apple, curry powder, and a warm, savory broth.
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Ingredients
- 2 teaspoon canola oil
- 1 onion finely copped
- 1 carrot chopped
- 1 celery ribs chopped
- ½ green bell pepper seeded and chopped
- 1 tart apple peeled, cored and diced
- ¼ cup all-purpose flour
- 2 teaspoon curry powder
- ⅛ teaspoon ground nutmeg
- 1 whole clove
- 2 cups reduced-sodium chicken broth
- 1 tomato peeled, seeded and chopped
- 1 teaspoon fresh lemon juice
- 1½ cups diced cooked chicken breast
- salt to taste
Instructions
- In a medium nonstick saucepan, heat the canola oil over medium heat.
- Add the onion, carrot, celery, green bell pepper, and apple.
- Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the flour, curry powder, nutmeg, and whole clove.
- Cook for 1 minute, stirring constantly.
- Slowly add the chicken broth while stirring. Add the tomato and lemon juice.
- Bring the soup to a boil, stirring occasionally.
- Reduce the heat to low. Cover the saucepan.
- Simmer for 30 minutes, stirring occasionally.
- Add the cooked chicken and salt. Cook until the chicken is heated through.
- Remove the whole clove before serving.
Notes
5 WW Smart Points
Tips and Tricks
Use a firm apple - A firm tart apple holds its shape better during the 30-minute simmer. Add more broth when needed - The flour thickens the soup as it cooks. Stir in a small amount of broth if the soup becomes thicker than you prefer. Adjust the curry powder carefully - Curry powder blends vary in strength. Taste the soup before adding more. Add salt at the end - Broth and cooked chicken may already contain salt, so taste the finished soup before adjusting the seasoning.Storing and Reheating
Refrigerate - Store the cooled soup in a sealed container in the refrigerator for up to 4 days. Freeze - Freeze the soup in a freezer-safe container for up to 3 months. Leave a small amount of space at the top for expansion. Thaw - Place frozen soup in the refrigerator overnight before reheating. Reheat on Stovetop - Place the soup in a saucepan and warm it over medium-low heat, stirring occasionally. Add a small amount of chicken broth or water if it has thickened. Reheat in Microwave - Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each interval, until hot.Nutrition
Calories: 205kcalCarbohydrates: 20gProtein: 21gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 45mgSodium: 90mgPotassium: 501mgFiber: 3gSugar: 8gVitamin A: 2910IUVitamin C: 22mgCalcium: 38mgIron: 2mg
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