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Chicken Soup

Chicken Soup recipe image
This Indian soup features Mulligatawny Soup.--If a highly seasoned soup is desired, , Lb. chicken, Lb. veal, Qt. cold water. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 3185.9
Description
This Indian soup features Mulligatawny Soup.--If a highly seasoned soup is desired, , Lb. chicken, Lb. veal, Qt. cold water. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • Mulligatawny Soup.--If a highly seasoned soup is desired,
  • 3 Lb. chicken
  • 1 Lb. veal
  • 4 Qt. cold water
  • 2 Onions
  • 1 Tablespoon. butter
  • 4 Peppercorns
  • 4 Cloves
  • 1 Stalk celery
  • 1 Tablespoon. curry powder
  • 1 Teaspoon. salt
  • 1/4 Teaspoon. pepper
  • 1 Lemon
  • 18 / 148
  • Noodle Soup.--The addition of noodles to soup increases its food
Directions
  1. 1
    mulligatawny, although not a particularly cheap soup, will be found very satisfactory.
  2. 2
    The curry powder that is used adds an unusual flavor that is pleasing to many people, but if it is not desired, it may be omitted.
  3. 3
    (Sufficient to
  4. 4
    Serve Eight)
  5. 5
    Cut up the chicken and veal,
  6. 6
    add the cold water to them, and
  7. 7
    place over a slow fire.
  8. 8
    Slice the onions and brown them in the butter.
  9. 9
    Add them and the peppercorns, cloves, chopped celery, and curry powder stirred to a smooth paste with a little water to the meat.
  10. 10
    Simmer together slowly until the chicken is tender.
  11. 11
    Remove the meat from the bones and cut it into small pieces.
  12. 12
    Put the bones into the kettle and simmer for another hour.
  13. 13
    Strain the liquid from the veal and bones and remove the fat.
  14. 14
    Add the salt, pepper, chicken, and the juice of the lemon.
  15. 15
    Return to the fire and cook for a few minutes.
  16. 16
    Serve with a tablespoonful or two of cooked rice in each soup dish.
  17. 17
    value to a considerable extent by providinohydrate from the flour and protein from the egg and flour.
  18. 18
    Noodle soup is a very attractive dish if the noodles are properly made, for then they will not cause the soup to become cloudy when they are put into it.
  19. 19
    Little difficulty will be experienced if the directions here given for making noodles are

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 3185.9kcal
% Daily Value *
Total Fat 147.0g227%
Saturated Fat 40.3g202%
Cholesterol 700.7mg234%
Sodium 12193.1mg509%
Total Carbohydrate 292.0g98%
Dietary Fiber 40.0g160%
Sugars 36.7g
Protein 203.8g408%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 148, addition, butter, celery, chicken, cloves, cold, curry, desired, food, highly, increases, indian, its, lemon, mulligatawny, noodle, noodles, onions, pepper
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-99/