Recipe ingredients
- 1 (2 1/2 to 3 pound) chicken, cut up
- 4 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon curry powder
- 1 teaspoon lemon juice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon mace
- 1 medium onion, chopped
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 2 tomatoes, chopped
- 1 medium carrot, thinly sliced
- 1 apple, chopped
- 1 green bell pepper, cut into 1/2-inch pieces
- Snipped parsley
Recipe method
- Remove any excess fat from chicken.
- Heat chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven.
- Reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.
- Remove chicken from broth. Cool chicken 10 minutes.
- Remove chicken from bones and skin. Cut chicken into bite-size pieces.
- Skim fat from broth. Strain broth.
- Add enough water to broth, if necessary, to measure 4 cups.
- Cook and stir onion in margarine in Dutch oven until tender.
- Remove from heat. Stir in flour.
- Gradually stir in broth.
- Add chicken, tomatoes, carrot, apple and green pepper.
- Heat to boiling.
- Reduce heat.
- Cover and simmer until carrot is tender, about 10 minutes.
- Garnish each serving with parsley.
Other soup recipes:
Mulligatawny soup recipe
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