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Soups Chicken Mulligatawny Vegetable Mulligatawny Rasam Spinach and Chicken Soup   Chicken Mulligatawny Soup   Servings 12 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 1/2 gallon Chicken Stock 1 1/2 cups Diced Tomatoes 1/2 cups Rice 1 Whole Clove 1/4 lb Diced Celery 1/4 lb Diced Granny Smith Apple 1/4 lb Diced Yellow Onion 1/4 lb Diced Green Peppers 2 oz Butter 1/4 cup All-purpose Flour 2 tsp Curry paste 1/2 tbsp Salt 1/4 tsp White Pepper 1 tsp Lemon zest - grated 1 cup Milk 1 cup Heavy Cream 3/4 lb Diced Cooked Chicken Preparation Bring chicken stock to a boil Add tomatoes, rice and clove to stock, simmer 10 minutes. Add celery, apple, onion and peppers to stock, simmer for 30 minutes Make a roux (a mixture of flour and fat cooked together for thickening purposes) with butter & flour, cook 10 minutes. Add curry paste,salt, white pepper, zest, milk and heavy cream to roux. Whip smooth, then add to soup. Add chicken to soup and simmer 10-15 minutes.