Mulligatawny
Servings 6 servings
Calories 186kcal
Ingredients
- 1/2 onion diced
- 2 stalks celery diced
- 1 large carrot diced
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp olive oil
- Sea salt & pepper to taste
- 2 tbsp curry powder
- 1 tbsp turmeric
- 1 tbsp cumin
- 1/4 cup brown rice rinsed
- 8 cups chicken broth I used 2 containers of PC Organic Chicken broth
- 2, boneless skinless chicken breasts, cut into cubes
- handful green onion or chives sliced, as garnish (optional, but tasty!)
Instructions
- Heat olive oil and butter in a large soup pot. Sauté onions, celery, carrot until tender, about 5 minutes. Stir in garlic
- Add spices and brown rice, stir well and cook 5 more minutes. Add chicken stock, mix well again, and bring to a boil. Reduce heat to medium and simmer about 1/2 hour
- Meanwhile, chop up the chicken breast into cubes and add them to the soup and simmer for another 20 minutes
- Serve with a dollop of sour cream and garnish with chives
Nutrition
Calories: 186kcal | Carbohydrates: 11g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 1235mg | Potassium: 536mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1860IU | Vitamin C: 24.5mg | Calcium: 52mg | Iron: 2.7mg