Mulligatawny (Curried Chicken Soup) Recipe

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Ingredients

Count

Nutrition

1923

Calories

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Ingredients:

Serving

2 liters chicken stock
1/2 cup carrot
1/2 cup celery
1/2 cup onion
1 tbsp curry powder
6 tbsp uncooked rice
500 g cooked chicken (or so)
1/4 cup coconut milk

Directions:

Bake a whole chicken and remove all the main areas of meat. Simmer the remaining carcas in just enough water to cover for a couple of hours. Strain into a second pot and place in the fridge overnight.
When broth is chilled remove fat layer on top
Sautee or simmer diced veggies. Add curry powder. Add to stock.
Add rice and simmer about 1/2 hour. Add chunks of chicken tearing into large bitesize pieces.
Simmer about 1/2 hour or until rice is tender.
Add coconut milk.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1923.27 Kcal (8052 kJ)
Calories from fat	1044.12 Kcal
		% Daily Value*
Total Fat	116.01g	178%
Cholesterol	215mg	72%
Sodium	2760.77mg	115%
Potassium	2075.85mg	44%
Total Carbs	145.19g	48%
Sugars	9.4g	38%
Dietary Fiber	8.54g	34%
Protein	84.09g	168%
Vitamin C	13.4mg	22%
Vitamin A	0.6mg	21%
Iron	11mg	61%
Calcium	201mg	20%

Amount Per 100 g
Calories	230.61 Kcal (966 kJ)
Calories from fat	125.2 Kcal
		% Daily Value*
Total Fat	13.91g	178%
Cholesterol	25.78mg	72%
Sodium	331.03mg	115%
Potassium	248.91mg	44%
Total Carbs	17.41g	48%
Sugars	1.13g	38%
Dietary Fiber	1.02g	34%
Protein	10.08g	168%
Vitamin C	1.6mg	22%
Vitamin A	0.1mg	21%
Iron	1.3mg	61%
Calcium	24.1mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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