16
May
Cook for 5 minutes more. Ingredients 2 teaspoons salt 34 cup diced zucchini 1 cup dried red lentils 2 cups small diced onions 12 cup small diced celery 2 tablespoons garam masala 12 cup small diced carrots 2 tablespoons minced ginger 34 cup diced yellow squash 2 tablespoons minced garlic 6 cups chicken or beef stock 1.
Bring the soup to a gentle boil add the rice and reduce heat back to medium-low.
Best chicken mulligatawny soup recipe. Soup Mulligatawny PakistaniFor more such tasty and mouth-watering recipes subscribe to my youtube channelIngredientsFor Chicken StokChicken. Ingredients 2 teaspoons salt 34 cup diced zucchini 1 cup dried red lentils 2 cups small diced onions 12 cup small diced celery 2 tablespoons garam masala 12 cup small diced carrots 2 tablespoons minced ginger 34 cup diced yellow squash 2 tablespoons minced garlic 6 cups chicken or beef stock 1. In a large saucepan or Dutch oven heat the peanut oil.
Add the onion and cook over medium heat stirring frequently until it is soft but not brown about 5 minutes. Add the garlic and curry. Bring the soup to a gentle boil add the rice and reduce heat back to medium-low.
Partially cover the pot and to cook for 15 minutes. Grate the apple directly over the soup to catch all the juices too and stir in the reserved chicken. Cook for 5 minutes more.