Ingredients

How to make it

  • In large dutch oven or soup kettle, melt butter and cook until tender the celery, onion and carrot.
  • Stir in flour and curry and cook about 3 minutes.
  • Add broth, bay leaf, raisins or prunes, apple, lemon peel, seasonings.
  • Simmer for 20-25 minutes slowly.
  • Add rice and chicken and heat well.
  • Before serving remove bay leaf, lemon peel and add the milk or cream.
  • COMMENTS: "I like to use a grocery store roasted chicken, serve the deboned meat to the diners and keep the bones to make your homemade chicken broth......using 6-8 cups water on the bones, celery, onion, carrot and simmer for 30 minutes to an hour. Make the night before, chill and the fat will rise to the top so you can easily defat it. Be careful not to place your hot broth next to the milk or it may spoil it!"

Reviews & Comments 6

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  • conner909 10 years ago
    Looks so comforting on this cold rainy day! Thanks for the post!
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    " It was excellent "
    juels ate it and said...
    Sounds sooo goood! Thanks for sharing this great soup!
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    " It was excellent "
    chef_irish ate it and said...
    This is Lovely Thanks for Sharing This Great Recipe!!! High 5
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    " It was excellent "
    boofie ate it and said...
    I love mulligatawny, and have only ever made mine in a vegetarian fashion with coconut milk. This sounds delicious and hearty. I can't wait to try it! Thank for posting this great variation.
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    " It was excellent "
    lunasea ate it and said...
    Very nice - thanks!
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    " It was excellent "
    notyourmomma ate it and said...
    One of my favorite soups ever....have a quick version under my posts. Good stuff. Thanks for the reminder. Must make soon.
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