Lunch: Mulligatawny Soup with Chicken

Probably the best-known example of Anglo-Indian cooking, mulligatawny (literally pepper water or pepper broth) is no more subject to a single definition than is minestrone. Despite its name, the soup is generally not incendiary.

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Chicken Breast

Health and fertility benefits of Mulligatawny Soup with Chicken

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

2 tbsp. Cooking oil
1 onion
1 clove garlic
1/2 tsp. ground cumin
1/4 tsp. dry mustard
1/4 tsp. ground coriander
1/4 tsp. cayenne
.13 tsp. ground cloves
1/4 tsp. ground ginger
8 plum tomatoes
2 c. green or yellow split peas
1 1/2 qt. water
1 1/2 tsp. salt
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
1/4 tsp. Black pepper
Cilantro leaves

Instructions

In a large pot, heat the oil over moderately low heat. Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomatoes and cook for 5 minutes more.
Add the split peas, water, salt, and chicken breasts to the pot. Simmer, partially covered, until the chicken is just done, about 10 minutes. Remove the chicken breasts with a slotted spoon.
Continue simmering the soup, partially covered, stirring occasionally, until the split peas are tender, about 20 minutes. Shred the chicken and return it to the soup along with the black pepper. Serve the soup topped with cilantro leaves, if using. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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