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Mulligatawny Soup

This lively chicken soup originated in southern India. Mulligatawny–-literally "pepper water"–-is an appropriate name because of its highly seasoned broth. Curry powder, one of the main seasonings, is actually a blend of up to twenty spices. Start by adding only a small amount to the soup if you are unfamiliar with its flavor.


Makes 8 servings


Nonstick cooking spray
2 cups finely chopped carrots
1 cup chopped green bell pepper
2 stalks celery, thinly sliced
1/2 cup finely chopped onion
3 cloves garlic, minced
1/4 cup all-purpose flour
1 to 2 teaspoons curry powder
1/4 teaspoon ground nutmeg
3 cups fat-free reduced-sodium chicken broth
1 pound boneless skinless chicken breasts, cooked and cut into 1/2-inch pieces
1 cup low-fat (2%) milk
1 cup chopped seeded tomato
1 medium apple, cored, peeled and sliced
1/4 cup uncooked converted rice
1/2 teaspoon salt
1/8 teaspoon black pepper


  1. Spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add carrots, bell pepper, celery, onion and garlic; cook and stir 5 minutes. Sprinkle with flour, curry powder and nutmeg; cook and stir 1 to 2 minutes.
  2. Add chicken broth, chicken, milk, tomato, apple, rice, salt and black pepper; heat to a boil. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender.

Nutritional Information

Sodium 225 mg
Protein 14 g
Fiber 3 g
Carbohydrate 20 g
Cholesterol 31 mg
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 14 %
Calories 157

Dietary Exchange

Meat 1-1/2
Vegetable 1-1/2
Starch 1/2

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