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Mulligatawny Soup Recipe
|Broiler fryer chicken||3 Pound, cut into pieces (Use 1 Bird)|
|Soup greens||4 1⁄4 Ounce (1 Package)|
|Onion||1 , peeled and quartered|
|Water||1 Cup (16 tbs)|
|Lean bacon slices||5 , diced (Use Thick Pieces)|
|Tomatoes||4 , peeled and chopped|
|Flour||1⁄3 Cup (5.33 tbs)|
|Curry powder||2 Teaspoon|
|Cayenne pepper||To Taste|
|Half and half||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3490 Calories from Fat 2033
% Daily Value*
Total Fat 226 g348%
Saturated Fat 69.3 g346.5%
Trans Fat 0 g
Cholesterol 1073.9 mg
Sodium 3409.4 mg142.1%
Total Carbohydrates 81 g27.1%
Dietary Fiber 17.7 g70.7%
Sugars 20 g
Protein 273 g546.5%
Vitamin A 292.7% Vitamin C 223.3%
Calcium 56.4% Iron 124.8%
*Based on a 2000 Calorie diet
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.