Ingredients
-
1 1/4
-
8
-
1
-
2
-
1
-
2
-
1 1/2
-
1/4
-
1/2
-
1/4
-
-
-
-
-
Directions
Chicken Mulligatawny Soup from “the Frugal Gourmet”,The best chicken soup I’ve ever eaten. This came from “The Frugal Gourmet On Our Immigrant Ancestors” by way of a friend of mine. It’s easy to make, although you need to make sure you have all of the spices, and at least for me, they aren’t the most common of spices. Having said that, you won’t have any problem finding them in the local Safeway.,Great recipe. Thanks for sharing,Great taste!!!
Next time I’ll use my homemade stock and I’ll cook the chicken in a pan before the veggies for the texture that we’re more used to.
Thanks for sharing!
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Steps
|
1
Done
|
In a 4-Quart Pot, Simmer the Chicken, Covered, in 4 Cups of Water Until Tender, About 30 Minutes. |
|
2
Done
|
Remove, Cool, Debone, and Chop the Meat and Skin Coarsely. |
|
3
Done
|
Save the Stock in the Pot. |
|
4
Done
|
Set the Meat Aside. |
|
5
Done
|
Heat a Large Frying Pan and Add the Ghee, Garlic, Onion, Celery, and Carrot. |
|
6
Done
|
Saute Just Until the Onion Is Tender. |
|
7
Done
|
Add This to the Pot of Reserved Stock. |
|
8
Done
|
Add 4 More Cups of Water to the Pot Along With All Remaining Ingredients Except the Garnishes and Chicken. |
|
9
Done
|
Cover and Simmer For 30 Minutes. |
|
10
Done
|
Add the Deboned Chicken. |
