Mulligatawny Soup - chicken


1 (4-lb) chicken skinned & cut up

3 qts water

1 whole onion

2 whole celery stalks

3 tbsps butter or margarine

1 clove garlic crushed

2/3 cups raw rice

1 cup onion finely chopped

1 cup carrots diced

2 tsps curry powder

1/4 cup cornstarch

1/2 cup milk

1 cup light cream

1 tablespoon parsley flakes

5 chicken bouillon cubes

1 teaspoon salt or more to taste

pepper to taste


Cook the chicken with water, whole onion & celery stalks the day before. Remove meat from bones while still warm. Cut chicken into bite sized pieces. Strain broth and cool. Refrigerate & remove fat from broth.

Melt butter in large kettle and saute the garlic and rice till rice is straw colored. Add minced onion & carrots and saute a minute or two. Do not allow rice to become too brown. Bring 10 cups of chicken broth to boil and add to vegetables. Season with bouillon cubes, curry powder, 1 tsp salt and pepper. Simmer till rice is cooked, about 30 minutes. Add chicken.

Blend cornstarch with 1/2 cup milk and add to the soup. Cook & stir till thickened. Just before serving, add the cream.


Notes: A delicious "get well" soup! A favorite of Grammy.
Serving Ideas: Makes 4 quarts.