Today: Best Recipes Of 1996 -- Chicken Mulligatawny Soup

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

Today: Best recipes of 1996 .

Chicken Mulligatawny Soup . 6 servings .

Chicken and stock:

1 (3-pound) cut-up fryer chicken, skin removed .

10 cups water .

2 medium carrots, unpeeled and cut into 3-inch chunks .

2 medium ribs celery, cut into 3-inch chunks .

1 medium yellow onion, unpeeled and cut into quarters .

2 large cloves garlic, peeled .

1-inch piece of fresh ginger root, sliced .

Soup:

1 tablespoon oil .

1 small onion, peeled and finely chopped .

2 medium cloves garlic, peeled and minced .

1 tablespoon peeled and minced fresh ginger root .

2 medium carrots, peeled and finely diced .

2 medium ribs celery, finely diced .

1 medium red bell pepper, stemmed, seeded and finely diced .

1/2 teaspoon ground turmeric .

1 teaspoon ground cumin .

1 teaspoon curry powder .

1/4 teaspoon cayenne pepper .

1/2 to 3/4 teaspoon salt .

1/3 cup unsweetened coconut milk .

1/3 cup uncooked white rice .

1 (15-ounce) can low-sodium garbanzo beans, drained .

2 tablespoons lime juice .

1/4 cup minced fresh parsley or cilantro .

1. To prepare the chicken stock: Put the chicken, water, carrots, celery, onion, garlic and ginger into a large pot. Bring to a boil, reduce the heat and simmer 45 minutes or until chicken is cooked through. Remove the chicken from the bones; cool the chicken, cover and refrigerate. Put the bones back into the stock and continue simmering 30 minutes. Strain the stock. Cool and chill. Remove the fat from the top of the soup before using.

2. To prepare the soup: Measure the stock and if necessary add water to equal 7 cups. In a large soup pot, heat the oil over medium heat. Add the onion, garlic, ginger, carrots, celery and bell pepper; saute 10 minutes, adding a tablespoon or so of the stock or water if the vegetables become too dry.

3. Stir in the turmeric, cumin, curry, cayenne and salt; stir 1 minute. .

4. Stir in the stock, coconut milk and rice. Bring to a boil, reduce the heat and simmer, uncovered, 30 minutes, stirring occasionally.

5. Dice the chicken and add to the soup with the garbanzo beans. Heat through on medium-low heat about 10 minutes. Stir in the lime juice and cilantro.

Data per serving .

Calories 341 . Protein 28g . Fat 12g . Carbohydrates 29g . Sodium 348mg . Saturated fat 5g . Monounsaturated fat 4g . Polyunsaturated fat 3g . Cholesterol 69mg .