Chicken Mulligatawny Soup Recipe
Recipe By EatingWell
Lean chicken breasts, basmati rice, and coconut milk bring an indian-inspired flavor to an easy soup that's made in your slow cooker.
4.7
27 Rating -
Rate
Non Vegdiet
3hr total
3hr total
plan
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ingredients serves
serves6
Add to Shopping ListIngredients for Chicken Mulligatawny Soup Recipe
- 2 Stalks celery, finely chopped
- 2 Carrots, finely chopped
- 1 Medium granny smith apple, peeled and finely chopped
- 1 Medium Onion, Chopped
- 2 Cloves Garlic, Minced
- 1.50 teaspoon Curry powder
- 1 teaspoon Ground ginger
- 1 teaspoon Ground coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground cardamom
- 1 teaspoon Ground turmeric
- 0.12 teaspoon Cayenne pepper, or to taste
- 6 cup Reduced Sodium Chicken Broth
- 2 cup Water
- 1 pound Skinless, boneless chicken breast halves, cut into bite size pieces
- 2 tablespoon Flour
- 1.50 teaspoon Curry powder
- 1 tablespoon Olive oil
- 1/2 cup Uncooked basmati rice
- 1 cup Unsweetened light coconut milk
Nutrition
value
value
563
calories per serving
26 g Fat53 g Protein24 g Carbs8 g FiberOther
Current Totals
- Fat26g
- Protein53g
- Carbs24g
- Fiber8g
MacroNutrients
- Carbs24g
- Protein53g
- Fiber8g
Fats
- Fat26g
Vitamins & Minerals
- Calcium79mg
- Iron3mg
- Vitamin A1095mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B6< 1mg
- Vitamin B954mcg
- Vitamin B120mcg
- Vitamin C14mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium95mg
- Manganese1mg
- Phosphorus406mg
- Selenium46mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell