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Mulligatawny Soup



  • 1 (2 1/2 to 3 pound) chicken, cut up
  • 4 cups water
  • 1 1/2 teaspoons salt
  • 1 teaspoon curry powder
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon mace
  • 1 medium onion, chopped
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 2 tomatoes, chopped
  • 1 medium carrot, thinly sliced
  • 1 apple, chopped
  • 1 green bell pepper, cut into 1/2-inch pieces
  • Snipped parsley


  1. Remove any excess fat from chicken. Heat chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.
  2. Remove chicken from broth; cool chicken 10 minutes. Remove chicken from bones and skin; cut chicken into bite-size pieces. Skim fat from broth; strain broth. Add enough water to broth, if necessary, to measure 4 cups. Cook and stir onion in margarine in Dutch oven until tender.
  3. Remove from heat; stir in flour. Gradually stir in broth. Add chicken, tomatoes, carrot, apple and green pepper. Heat to boiling; reduce heat. Cover and simmer until carrot is tender, about 10 minutes.
  4. Garnish each serving with parsley.


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