Slow Cooker Chicken Mulligatawny Soup Recipe 415

SLOW-COOKER CHICKEN MULLIGATAWNY SOUP RECIPE - (4.1/5)

Steps:

• Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, 1 teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils. Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste.

CROCK-POT MULLIGATAWNY SOUP

Steps:

• Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
• It's done when vegetables are fully soft.
• Sometimes old crock pots don't put out enough heat to be finished by stated cooking times.
• When it's all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food.
• Stir it back into the soup. This really idealizes the broth of the soup without watering it down.
• Like a lot of things, I think this might be better on the second day.
• Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini.
• Yield: 6 to 8 servings.

MULLIGATAWNY SOUP

Steps:

• Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
• Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
• Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

CHICKEN MULLIGATAWNY SOUP

Steps:

• Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
• Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
• Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

CHICKEN MULLIGATAWNY SOUP FROM "THE FRUGAL GOURMET"

Steps:

• In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
• Remove, cool, debone, and chop the meat and skin coarsely.
• Save the stock in the pot.
• Set the meat aside.
• Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
• Saute just until the onion is tender.
• Add this to the pot of reserved stock.
• Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
• Cover and simmer for 30 minutes.
• Add the deboned chicken.
• Simmer for 5 minutes.
• Garnish with the fresh coriander and black pepper.
• I like lots of black pepper in this dish!

EASY SLOW COOKER CHICKEN SOUP

Steps:

• Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker.
• Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.