Mulligatawny Soup with Brown Rice

Prep Time: 20

Cook Time: 1 10

Servings:

Calories: 601kcal

Don’t be afraid of the full flavors in this soup. Its rich and filling and the flu-fighting ingredient of chicken broth will hydrate you when you need it. The whole grain brown rice in this soup is the perfect complex carbohydrate needed on a fast. As an alternative, make chicken noodle soup. Choose your favorite chicken soup recipe, but make sure the vegetables are cut up into small pieces, and serve it with lots of shredded or cubed chicken from the soup and noodles too.Servings: 6Prep Time: 20 minutesCook Time: 1 hour 10 minutes

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Ingredients

2 tablespoons extra-virgin olive oil
2 celery ribs chopped
1 small onion chopped
1 medium carrot finely chopped
½ cup chopped fresh mushrooms
1 garlic clove minced
2 tablespoons all-purpose flour
1 ½ teaspoons curry powder
1/8 teaspoon cayenne pepper this is a pinch, adds flavor not too much heat, or omit
4 cups 32 ounces chicken broth (I use the Imagine brand in the box)
¼ cup uncooked long grain brown rice
2 cups cubed cooked chicken breast any leftover chicken soup chicken roasted or grilled or use a store-bought rotisserie chicken
2 cups chopped fresh spinach
1/2 cup chopped peeled sweet apple
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme

Garnish:

5 tablespoons Tofutti non-dairy sour cream optional

Instructions

In a large saucepan, heat oil over medium heat. Add celery, onion and carrot and cook 5-7 minutes or until tender. Add mushrooms and garlic; cook 1 minute longer.
Stir in flour, curry powder and cayenne until blended, stir and cook another 5 minutes. Gradually whisk in broth. Bring to a boil, stirring constantly. Add rice. Reduce heat; simmer, covered, 45-50 minutes or until rice is tender.
Add chicken, spinach, apple, salt, pepper and thyme; cook, uncovered, 3-5 minutes or until heated through and spinach is wilted. Serve soup warm with dollop of Tofutti sour cream.

Nutrition