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Mulligatawny Soup

Recipe Ingredients

Method

  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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