Mulligatawny Soup Recipe

1      Reviews by:    Mary McLarnan   Mulligatawny Soup Recipe makes a very tasty soup with Indian influence using a broier-fryer chicken, soup greens, onion, bay leaf, bacon, tomatoes, flour, curry powder, cayenne pepper and half-and-half. Food Category:    Soup Cuisine Origin:    India    Servings:6 Nutrition facts:422 calories15.5 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 20 Minutes Cook Time:   6 Hours Total Time:   7 Hours 20 Minutes

INGREDIENTS

• 1 broiler-fryer chicken (2 1/2 to 3 pounds) cut in pieces
• 1 package soup greens (or see Note)
• 1 onion, peeled and quartered
• 1 teaspoon salt
• 1 bay leaf
• 1 cup water
• 5 thick slices lean bacon, diced
• 4 tomatoes, peeled and chopped
• 1/3 cup flour
• 2 teaspoons curry powder
• Cayenne pepper
• 1/2 cup half-and-half

DIRECTIONS

• Put chicken, soup greens, onion, salt, bay leaf, and water into a slow cooker or crock pot. Cover and cook on Low 4 hours.
• Remove chicken from cooker and set aside. Strain broth and reserve 1 cup.
• Pour remaining broth into cooker. Fry bacon in a skillet until lightly browned. Add chopped tomato and cook 2 minutes. Stir in flour and curry powder. Add reserved chicken broth gradually, stirring constantly until mixture comes to boiling. Add to broth in cooker.
• Remove chicken meat from skin and bones and cut in strips. Add to cooker; stir. Cover and cook on High 2 hours.
• Add cayenne and half-and-half to cooker; mix well. Serve soup with toasted bread cubes.
• Note: For soup greens, use all or a choice of the following vegetables: carrot, celery, leek, onion, parsnip, turnip; and herbs: parsley, tarragon, thyme.

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