Mulligatawny (Chicken) Soup

This soup has unusual spices paired with an apple and green pepper. It’s very tasty. I have not made this in quite awhile. Now that I have put the recipe up on the blog, I will have to make it and take a picture. I originally got this from Betty Crocker’s International Cookbook. It’s one of my favorite cookbooks.

Mulligatawny Soup
Serves 4-6


2-3 pound fryer chicken, cut up
4-6 cups of water
1 1/2 teaspoons salt
1 teaspoon curry powder
1 teaspoon lemon juice
1/8 teaspoon ground mace
1 medium onion (chopped)
2 tablespoons butter or olive oil
2 tablespoons flour
1 medium carrot (thinly sliced in rounds)
1 apple (chopped)
1 green pepper (cut into 1/2-inch pieces)
2 tomatoes (chopped)
fresh parsley (to garnish)

Heat chicken, water, salt, curry powder, lemon juice, cloves and mace to boiling in a Dutch oven. Reduce heat, cover and simmer until the thickest parts of the chicken are done (about 45 minutes). Remove chicken from broth and skim the fat from the broth if necessary. Add enough water to broth to measure 4 cups. Remove broth to a large bowl and set aside. Remove bones and skin from chicken. Cut chicken into bite-size pieces.

Cook and stir onion in oil in the Dutch oven until onion is clear. Stir in flour. Gradually stir in the broth. Add chicken, carrot, apple, green pepper and tomatoes. Heat to boiling, then reduce heat. Cover and simmer until carrots are tender, about 10 minutes.


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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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