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Chicken Mulligatawny Soup

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Chicken Mulligatawny Soup

Chicken Mulligatawny Soup

Photo and Recipe: Diana Rattray
This great tasting chicken soup is seasoned with a curry powder blend, tomatoes, and a little coconut milk. Serve this soup in bowls over hot cooked rice. Add biscuits and a tossed salad or fresh sliced vegetables for a hearty, delicious meal.

Curry powder flavor varies from one brand to another, so adjust the amount to suit your taste.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: Serves 6

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 2 medium carrots, diced or sliced
  • 2 cloves garlic, pressed or minced
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 can (8 ounces) tomato sauce
  • 4 cups chicken broth
  • 1/2 cup lentils
  • 1 1/2 teaspoons curry powder, or to suit your taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 2 cups diced cooked chicken
  • 1 cup coconut milk
  • 1 tablespoon brown sugar
  • 2 to 3 tablespoons fresh chopped cilantro
  • hot cooked rice

Preparation:

  • Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Saute for about 8 minutes, stirring frequently. Add the garlic and saute for about 1 minute longer.
  • Stir in the tomatoes, tomato sauce, chicken broth, lentils, curry powder, cumin, coriander, and pepper. Bring to a boil.
  • Reduce heat to medium, cover, and simmer for 30 minutes. Add the diced chicken, cover, and cook for about 15 minutes longer, or until the lentils are tender. Stir in the coconut milk, brown sugar, and cilantro. Heat through (do not boil) and serve in bowls over hot cooked rice.
  • Serves 6.

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