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Full Online Book HomeLearning KitchenPoultry - Chicken Soup - Mulligatawny Soup
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Poultry - Chicken Soup -  Mulligatawny Soup Post by :4imarketing Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3378

Click below to download : Poultry - Chicken Soup - Mulligatawny Soup (Format : PDF)

Poultry - Chicken Soup - Mulligatawny Soup

1 large clove garlic -- minced
1/4 tsp. ground cumin
6 whole cloves -- finely crushed
1 Tbsp. curry powder -- or to taste
1/4 tsp. ground ginger
1/4 cup unsalted butter
4 to 4 1/2 lb. chicken -- cut into serving pieces
3 celery stalks with leaves -- thinly sliced
2 large onions -- chopped
2 carrots -- diced
1 leek -- thinly sliced
11 cups defatted chicken stock
salt and freshly ground pepper
2/3 cup long grain rice
2 tart medium apples -- peeled, cored and diced
1 cup plain yogurt
2 Tbsp. fresh lemon juice -- or to taste
3/4 cup whipping cream -- warmed (optional)

Combine garlic and spices. Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides. Transfer chicken to stockpot.

Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender. Add to chicken. Stir in remaining stock and season with salt and pepper. Cover and simmer 30 minutes. Remove chicken with slotted spoon and set aside.

Add rice to soup and continue cooking 15 minutes. When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones. Return chicken to soup and blend in apples and yogurt.
Simmer 10 minutes. Degrease soup if necessary. Stir in lemon juice, then blend in cream, if used.
Taste and adjust seasonings.
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Poultry - Chicken Soup -  Mulligatawny Soup By Gail1935 Poultry - Chicken Soup - Mulligatawny Soup By Gail1935

Poultry - Chicken Soup -  Mulligatawny Soup By Gail1935
2 1/2 - 3 LB cut up chicken 1/2 cup flour 1 tsp. Paprika 1/3 cup butter or margarine 1 1/2 cups chopped onions 1 1/2 cups chopped celery 1 cup chopped unpeeled tart apples 1 cup chopped carrots 1 TBS. salt 2 TBS curry powder (or a bit less, to taste) 1 tsp. Mace 1/2 tsp. thyme 2 quarts chicken stock 1/2 c flaked coconut 1 cup unsweetened apple juice 1 cup half and half 3 cups cooked hot rice Coat chicken pieces with flour and paprika. Reserve remaining mixture for later use. Melt butter, brown chicken pieces on all

Poultry - Chicken Soup -  Mexican Tortilla Soup Poultry - Chicken Soup - Mexican Tortilla Soup

Poultry - Chicken Soup -  Mexican Tortilla Soup
1 tablespoon of vegetable oil 1 pound of boneless, skinless chicken breast, cut into 1/2 inch chunks 1 red bell pepper, coarsely chopped 3 cloves of garlic, minced 3 cans (14-1/2 ounces each) of ready to use, reduced sodium chicken broth 1 package (10 ounces) of frozen whole kernel corn 1/2 cup of salsa 1/4 cup of chopped cilantro 1 cup of broken-up baked tortilla chips In a soup pot, heat the oil over medium heat. Add the chicken, bell pepper, and garlic and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently. Stir