The Best Mulligatawny Soup Recipe
Servings: 4 servings
Calories: 692kcal
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Ingredients
- 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
For serving/garnish
- 1 cup heavy cream heated (optional)
- Chopped fresh parsley
Instructions
- 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.
Notes
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.
Nutrition
Calories: 692kcal | Carbohydrates: 30g | Protein: 43g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 282mg | Sodium: 746mg | Potassium: 1018mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6824IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 3mg