I was in the mood for soup, and decided to try this simple recipe I
had saved. It was not only good it was positively awesome! Hubby
loved it so much he went back for a second big bowl full and told me
to PLEASE make that one again!


MULLIGATAWNY (CHICKEN) SOUP

1/2 c. butter

1 c. diced onion

1 c. diced celery

1 c. diced carrots

1 small potato, peeled and diced

1/2 tsp. curry powder

1/4 c. uncooked rice

6 c. chicken broth

1 (8 oz.) can tomatoes, diced with liquid

2 bay leaves

1/8 tsp. Thyme

2 c. diced cooked chicken

Salt and pepper to taste


Directions:

In a large pot, melt butter.

Add celery, onions and carrots and sauté in butter for 5 minutes.

Add curry and rice, sauté 1 minute more.

Stir in chicken broth, tomatoes, bay leaves and thyme.

Heat to boiling, cover and simmer 25 minutes.

Add salt, pepper and chicken just before serving.

Garnish with parsley.

Serves 6-8.


*********************


(I used one quart of my home made chicken broth and two cups of water
with one Knorr chicken bouillion cube for the rest of the broth)

This was so incredibly simple and so good you can't believe it.

The only thing I might do differently is use a tad more Curry powder,
since we both like it.

On 1/4/2012 11:49 AM, Evelyn wrote:
>
> I was in the mood for soup, and decided to try this simple recipe I
> had saved. It was not only good it was positively awesome! Hubby
> loved it so much he went back for a second big bowl full and told me
> to PLEASE make that one again!
>
>
> MULLIGATAWNY (CHICKEN) SOUP
>
> 1/2 c. butter
>
> 1 c. diced onion
>
> 1 c. diced celery
>
> 1 c. diced carrots
>
> 1 small potato, peeled and diced
>
> 1/2 tsp. curry powder
>
> 1/4 c. uncooked rice
>
> 6 c. chicken broth
>
> 1 (8 oz.) can tomatoes, diced with liquid
>
> 2 bay leaves
>
> 1/8 tsp. Thyme
>
> 2 c. diced cooked chicken
>
> Salt and pepper to taste
>
>
> Directions:
>
> In a large pot, melt butter.
>
> Add celery, onions and carrots and sauté in butter for 5 minutes.
>
> Add curry and rice, sauté 1 minute more.
>
> Stir in chicken broth, tomatoes, bay leaves and thyme.
>
> Heat to boiling, cover and simmer 25 minutes.
>
> Add salt, pepper and chicken just before serving.
>
> Garnish with parsley.
>
> Serves 6-8.
>
>
> *********************
>
>
> (I used one quart of my home made chicken broth and two cups of water
> with one Knorr chicken bouillion cube for the rest of the broth)
>
> This was so incredibly simple and so good you can't believe it.
>
> The only thing I might do differently is use a tad more Curry powder,
> since we both like it.

thanks Evelyn

Muligatawny soup is one of my favourites, this is a slight variation, so
i'm interested in trying it!

(note taken on increase the curry LOL)

kate

the leftover rot is one of my favorite ingriednets...

i have the bones of one waiting in the freezer for me to have time for
broth. Lee
"Evelyn" > wrote in message
...
>
> I was in the mood for soup, and decided to try this simple recipe I
> had saved. It was not only good it was positively awesome! Hubby
> loved it so much he went back for a second big bowl full and told me
> to PLEASE make that one again!
>
>
> MULLIGATAWNY (CHICKEN) SOUP
>
> 1/2 c. butter
>
> 1 c. diced onion
>
> 1 c. diced celery
>
> 1 c. diced carrots
>
> 1 small potato, peeled and diced
>
> 1/2 tsp. curry powder
>
> 1/4 c. uncooked rice
>
> 6 c. chicken broth
>
> 1 (8 oz.) can tomatoes, diced with liquid
>
> 2 bay leaves
>
> 1/8 tsp. Thyme
>
> 2 c. diced cooked chicken
>
> Salt and pepper to taste
>
>
> Directions:
>
> In a large pot, melt butter.
>
> Add celery, onions and carrots and sauté in butter for 5 minutes.
>
> Add curry and rice, sauté 1 minute more.
>
> Stir in chicken broth, tomatoes, bay leaves and thyme.
>
> Heat to boiling, cover and simmer 25 minutes.
>
> Add salt, pepper and chicken just before serving.
>
> Garnish with parsley.
>
> Serves 6-8.
>
>
> *********************
>
>
> (I used one quart of my home made chicken broth and two cups of water
> with one Knorr chicken bouillion cube for the rest of the broth)
>
> This was so incredibly simple and so good you can't believe it.
>
> The only thing I might do differently is use a tad more Curry powder,
> since we both like it.