Simple Way to Indian Chicken Soup Recipe Instant Pot

Mulligatawny Soup Iii

Fresh corns pressure cooked, simmered along with chicken and then drizzled with beaten egg.

Recipe Summary Mulligatawny Soup Iii

This is a very old recipe from the 1930's. Do not substitute margarine for the butter.

Ingredients | Indian Chicken Soup Recipe Instant Pot

¼ cup butter

¼ cup sliced onion

¼ cup sliced carrots

¼ cup chopped celery

¼ cup chopped green bell pepper

1 apple - peeled, cored and sliced

1 cup chopped chicken breast meat

¼ cup all-purpose flour

1 teaspoon curry powder

¼ teaspoon chopped fresh mace

4 whole cloves

1 tablespoon chopped fresh parsley

1 cup stewed tomatoes

salt and pepper to taste

1 cup cooked white rice

5 cups beef stock

Directions

Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.

Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.

Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.

Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.

Add rice and boiling white stock. Serve.

Info | Indian Chicken Soup Recipe Instant Pot

Servings: 6 Yield: 6 servings

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