Mulligatawny Soup Recipe

Mulligatawny Soup
submitted by sumit at


Preparation Time5 MinDifficulty LevelEasy
Main Ingredient


 Broiler fryer chicken4 Pound, cut up
 Water1 Quart
 Salt1 Tablespoon
 Curry powder1 Teaspoon
 Mace1⁄8 Teaspoon
 Cloves1⁄8 Teaspoon
 Parsley3⁄4 Bunch (75 gm) (1 small bunch)
 Onion1 Medium, sliced
 Carrot1 Medium, sliced
 Celery stalk1 , sliced
 Green pepper1 , diced
 Apple1 Medium, pared and sliced
 Butter/Margarine1⁄4 Cup (4 tbs)
 Flour1⁄3 Cup (5.33 tbs) (Gold Medal, regular or Wondra)
 Canned stewed tomatoes8 Ounce (1 can)

Nutrition Facts

Serving size: Complete recipe

Calories 4782 Calories from Fat 2893

% Daily Value*

Total Fat 322 g495.6%

Saturated Fat 107.7 g538.7%

Trans Fat 0 g

Cholesterol 1481.7 mg

Sodium 7725.8 mg321.9%

Total Carbohydrates 107 g35.8%

Dietary Fiber 19.6 g78.4%

Sugars 40 g

Protein 352 g704.1%

Vitamin A 434.3% Vitamin C 491.5%

Calcium 53.7% Iron 160.8%

*Based on a 2000 Calorie diet


In large saucepan, combine chicken, water, and next 5 seasonings; cover and simmer 45 min., or until chicken is tender.
Remove chicken from broth.
Measure broth; if necessary, add water to make 1 qt.
Remove bones and skin from chicken and cut meat into pieces.
In large saucepan, cook and stir onion, carrot, celery, green pepper, and apple in butter until tender.
Remove from heat; stir in flour.
Gradually stir in broth and tomatoes.
Add chicken.
Heat to boiling, stirring constantly.
Boil 1 min.
Cover and simmer 1 hr.