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Chicken Mulligitawny Soup
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Servings
6
Servings
Author
Amber Brady
Ingredients
1/4
cup
butter
1/2
cup
diced onion
1/2
cup
diced celery
1/2
cup
diced carrots
2
Tbsp
flour
2
tsp
curry powder
2
small granny smith apples, peeled & diced (can substitute any tart apple)
1-2
chicken breasts, cubed
4
cups
low-sodium chicken broth
1
pt
(2 cups) half & half
1/2
cup
long-grain white rice
1
tsp
sugar
Salt & Pepper
Instructions
Heat butter in a large stock pot. Saute onion, celery, & carrots for 5 minutes. Add flour & curry powder. Cook 3 more minutes.
Next, add the apples, chicken cubes, chicken broth, half & half, rice & sugar. Simmer for 30 minutes.
Season to taste with salt & pepper. Serve hot.
Notes
©
DESSERT NOW DINNER LATER
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