Mulligatawny Soup
with chicken / leftover rice
Mulligatawny is a mild curry soup that is packed with unique flavors. The combination of classic chicken soup ingredients with an Indian spice mix and a hint of sweet-tart flavor that comes (surprisingly!) from apples might sound strange, but the result is truly delicious.
Smarts: If you're going to have leftovers, wait to stir the rice in until just before serving.
Smarts: If you're going to have leftovers, wait to stir the rice in until just before serving.
Dependency
Tags
Proteins
Cuisines
Ingredients
Mulligatawny Soup:
- Onions, medium - 1 , chopped
- Carrots - 8 oz , chopped
- Celery - 2 ribs , chopped
- Curry powder, yellow and mild - 1 Tbsp
- Garam masala - 1 tsp
- Turmeric, ground (opt) - 1/2 tsp
- Chicken thighs, boneless and skinless - 1 lb , chopped
- Apples. medium - 1 , peeled and chopped (preferably a tart green variety)
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Stock, low-sodium chicken - 3 1/2 cups
- Bay leaves - 2
- Heavy cream - 1/4 cup
- Cooked basmati rice (leftover from Tuesday) - 1 cup
- Yogurt, plain or Greek - for serving
Prep
- Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make spice mix - Combine curry powder, garam masala and turmeric. (Can be done up to 5 days ahead)
- Chicken - Chop into bite-sized pieces. Tenderize with a fork and season lightly with some salt and pepper. (Can be done 1 day ahead)
- Apples - Peel and chop apples.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a Dutch oven over medium-high heat. Add oil and then chicken to heated oil. Saute until lightly brown and just cooked through. Set aside and return pan to heat.
- Reduce heat to medium and add butter to pan. When butter melts, add onions, carrots and celery. Saute, scraping up any brown bits on the bottom of the pan, until soft, 3 to 4 minutes.
- Add spice mix to vegetables and cook for 1 minute to lightly toast the spices.
- Add chicken back to pan. Add stock, apples and bay leaves. Bring soup to a simmer.
- Simmer for 20 minutes to let the flavors come together. (If the soup starts to boil reduce heat to a low simmer.)
- Stir heavy cream and cooked rice into soup and simmer for 1 minute to heat through.
- Taste and season soup with some salt and pepper.
- Serve soup with yogurt on top. Enjoy!
Reviews
Ratings
0 reviews