Mulligatawny Soup
Indian Mulligatawny Soup is a delightful twist on chicken and rice soup, infused with curry, carrots, apples, and thyme. The result? A symphony of textures and tastes that will transport your taste buds to new heights. Don't be intimidated—this recipe is very easy to prepare! So, embrace your culinary prowess, savor each spoonful, and let your friends and family thank you for giving them this nourishing and tantalizing dish.
Servings: 8 servings
Calories: 247kcal
Ingredients
See dairy-free and gluten-free adaptations in the Notes section at the bottom of the recipe.
- 8 tablespoons butter
- 1 cup finely chopped yellow onion
- 4 celery ribs finely chopped
- 2 large carrots peeled and finely chopped
- 3 tablespoons flour
- 4 teaspoons curry powder
- 8 cups chicken broth
- 3/4 cup white or brown rice
- 1 apple cored and finely chopped
- 8 ounces skinless boneless chicken breast halves cut into 1/4-inch pieces
- 1/4 teaspoon fresh thyme
- 1 cup half and half
Instructions
- In a large stock pot, melt the butter. Add the chopped onion, celery and carrots and sauté over medium to medium-high heat until the onions are softened, around 10 minutes. Stir in the flour and curry powder and continue cooking, stirring occasionally, for an additional 5 minutes.
- Stir in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
- Add the rice, apple, chicken, thyme and salt and pepper to taste (you won’t need much salt). Bring to a boil again, reduce heat and simmer for 15 minutes.
- Stir in the half and half, bring to a boil again, reduce and simmer for another 5 to 10 minutes or until the rice is done.
- Let cool for a few minutes before serving – it gets very hot!
Notes
Dairy free: Substitute coconut milk for the half and half.
Gluten free: Substitute 1 1/2 tablespoons cornstarch for the flour. Stir cornstarch into 1/4 cup water until smooth before adding to soup. Use gluten-free chicken broth.
Make ahead: Soup can be made up to 24 hours in advance, cooled to room temperature, covered and refrigerated. Reheat over medium heat. If soup has thickened while sitting, thin with additional chicken broth.
Note: This recipe was originally published in my cookbook A Well-Seasoned Kitchen®.
Nutrition
Calories: 247kcal | Carbohydrates: 16g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 1029mg | Potassium: 330mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3509IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg