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Mulligatawny Soup

Yield: 6 servings
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Ingredients

  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 1 tablespoon butter
  • 1 tablespoon all purpose flour
  • 2 teaspoons curry powder
  • 5 cups chicken broth
  • 1 1/2 cups boneless, skinless chicken breast, shredded
  • 1/2 green apple peeled and chopped
  • 1/2 cup mushroom, chopped
  • 3/4 cup instant white rice
  • 4 ounces skim milk
  • Salt and pepper, to taste
  • chopped fresh chives

Instructions

  • Heat butter in a large soup pot. Add chopped onion, celery and carrots. Sauté for five minutes.
  • Add flour and curry powder, stirring constantly.
  • Add the chicken broth, bring to a simmer and cook 15 minutes.
  • Add the chicken, apple and mushrooms. Cook 15 minutes. Add the rice in the last five minutes.
  • Finish by adding the milk, salt, pepper and chives.