Easy Mulligatawny Soup

Here at the tail of winter is one last soup recipe that is an easy version of the golden-flavored, curry-flavored soup from India.  This is a relatively quick recipe with lots of flavor and a welcomed hearty meal.

Michelle Hanson

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!



Ingredients


Instructions

  1. In a large saucepan combine the broth, water, apple, carrots, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg.
  2. Bring to boiling; reduce heat. Cover and simmer about 20 minutes, or until rice is tender. Stir in chicken. Heat through.
  3. Enjoy!

 

Nutrition Information per serving:  259 calories; 22g protein, 30 g carbohydrates (2 carb servings), 6g fat (1g saturated), 665mg sodium.


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