Mulligatawny Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken | |
| 1/4 teaspoon pepper | |
| 1 teaspoon curry powder | |
| ¼ cup white onions. | Trimmed, washed, and diced |
| ¼ cup celery | Trimmed, washed and diced |
| ¼ cup carrot | Trimmed, washed and sliced |
| ¼ cup white rice | |
| 2 tablespoons olive or canola oil | |
| 2 tablespoons all-purpose flour | |
| ½ cup apple | Washed, cored and chopped |
| ½ lbs. boneless, skinless chicken breasts cut into small cubes | |
| 1/4 teaspoon dried thyme | |
| 1 can (12 oz.) evaporated nonfat milk |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, sauté onion, celery, carrot and oil. Add flour and curry. Cook 5 minutes more | |
| 2 | Add chicken stock, mix well and bring to boil. Simmer 30 minutes. | |
| 3 | Add apple, rice, chicken, pepper and thyme. Simmer 15-20 minutes or until rice is done. Add evaporated milk and heat through. Serve hot. | Cook until internal temperature reaches at least 165°F. |
Posted in Soup Recipes
