The Best Mulligatawny Soup Recipe

Course: Soup

Cuisine: American, European

Keyword: mulligatawny soup

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 692kcal

Author: Victor

6 chicken thighs (about 1 lb total, skinless, boneless, cut into 1/2-inch cubes; see notes for substitutions)
1/2 cup yellow onions chopped
2 celery stalks chopped
2 small carrots diced
1 leek thinly sliced (white part only)
1/2 stick butter (unsalted)
2 Tbsp all-purpose flour
2 tsp mild curry powder or medium / hot for more burn in your mouth
5 cups chicken stock (or chicken broth)
1/2 apple cored and finely chopped
1/4 cup white rice
Salt to taste
Freshly ground black pepper to taste
1/8 tsp ground nutmeg
1/8 tsp dried thyme

Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
Add the flour and the curry, and cook over medium heat for 5 more minutes.
Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
When serving, add heated cream (optionally) and chopped fresh parsley.

Substitute chicken thighs for about 2 chicken medium size breasts, about 1 lb in total.

If you prefer beef, use about 1 lb beef chuck or stewing beef, stewed to full doneness prior as it takes longer to cook than chicken.

For a meatless version, use 3 cups sauteed mushrooms instead of meat or chicken.