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Chicken Mulligatawny Soup
Chicken Mulligatawny Soup is a delicious chicken, apple, vegetable, and rice soup in a creamy, curry-flavored broth.
Ingredients
2 tablespoons extra virgin olive oil, divided
1 1/2 pounds chicken thighs, trimmed and cut into bit sized pieces
7 tablespoons butter
1 cup onion, diced
2 cups celery, diced
3 cups carrots, cut into bite-sized pieces
1 tablespoon fresh garlic, minced
3 tablespoons all-purpose flour
1 tablespoon mild curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon dry thyme
1/2 teaspoon white pepper
1 teaspoon kosher salt (adjust amount depending on how salty your chicken stock is)
2 quarts chicken stock, homemade if possible
1 cup dry basmati or white rice
Two large Granny Smith apples, cored, peeled and cut into bite sized pieces
1 cup heavy cream
Instructions
- In a large heavy-bottomed pot or Dutch oven, add 1 tablespoon of the olive oil over medium high heat and once hot, add half of the chicken and brown, 4-5 minutes. Remove to a bowl. Repeat with rest of oil and chicken then remove to the same bowl.
- Add the butter and once melted, add the onion, celery and carrots. Stir with a wooden spoon, scraping the brown bits on the pan bottom.
- Cook for four minutes then add garlic and cook for one more minute.
- Lower heat to medium and add the flour, curry, garam masala, cumin, thyme, pepper and salt if using and stir and cook for three minutes.
- Add half the stock and stir to thicken. Add remaining stock and the rice. Stir to combine.
- Bring to a boil, lower heat to low, cover and cook 15 minutes.
- Remove cover, bring heat to medium and add apples and cooked chicken and cook 5-10 minutes until apples are tender.
- Stir in cream and remove from heat and serve.
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