Chicken Mulligatawny Soup Recipe
Ever heard of Chicken Mulligatawny Soup before? Well, this delicious and flavorful curry soup features chicken, vegetables, apples, and rice to make a filling and comforting meal for the entire family.
Servings 4 to 6
Ingredients
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 2 cups chopped onion
- 2 medium carrots chopped
- 2 stalks celery chopped
- 2 bay leaves
- 1 tbsp curry powder
- 1 boneless skinless chicken thigh
- 2 cups cold water
- 2 cups chicken broth
- 1 tsp salt
- 1/4 cup uncooked white rice
- 2 Granny Smith apples peeled, cored and chopped
- 1/4 cup heavy cream optional
Garnishes
- plain yogurt
- chopped chives
Instructions
- In a large (4 to 5 quart) thick-bottomed pot, heat the butter and oil on medium-high heat. Toss in the onions, carrots, and celery, and cook until the vegetables are just starting to soften (about 5 minutes). Add the bay leaves and the curry powder, tossing to coat.
- Add the chicken thighs and stir to coat in the curry mixture. Add water, stock, and salt. Bring to a boil and then reduce the heat to maintain a simmer. Cover the pot and leave to cook for 20 minutes.
- Check that the chicken is cooked through and remove from the pot. Place on a cutting board and allow to cool.
- Next, add the rice and apples to the soup and increase the heat to high. Simmer on a high heat and then reduce the heat to maintain a low simmer. Cover the pot and allow to cook for 15 minutes, or until the rice is cooked through.
- While the rice cooks, shred the chicken, taking care to discard any gristle or tough bits. When the rice is done, add the chicken and heat for 5 minutes. To thicken this soup slightly, you can add the cream at this point.
- To serve, ladle the soup into bowls and place a dollop of yogurt in each. Garnish with chopped chives and enjoy!