Mulligatawny Soup with Chicken
and leftover rice

Name: Mulligatawny Soup with Chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 8 oz Carrots, chopped; 1 Tbsp Curry powder, yellow and mild; 1 tsp Garam masala; 1/2 tsp Turmeric, ground (opt); 1 lb Chicken thighs, boneless and skinless, chopped; 1 Apples, medium, peeled and chopped (preferably a tart green variety); 12 oz Potatoes, russet, peeled and cubed; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 4 1/2 cups Stock, any type; 2 Bay leaves; 1/2 cup Coconut milk, light; 1 cup Cooked basmati rice (leftover from Wednesday); 1/4 cup Yogurt, plain or Greek

Active: 30 Total: 45

Original GF Paleo Vegetarian

We used feedback from our community to update this mild curry soup that was first featured in 2018. This soup is extremely unique thanks to a combination an Indian spice blend and a hint of sweet-tart flavor from apples. This version includes potatoes for extra heartiness and coconut milk for creaminess.

Dependency

Pork and Asparagus Stir-Fry

Ingredients

Metric

Servings:

Mulligatawny Soup:

Onions, medium - 1 , chopped
Carrots - 8 oz , 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)
Potatoes, russet - 12 oz , peeled and cubed
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Stock, any type - 4 1/2 cups
Bay leaves - 2
Coconut milk, light - 1/2 cup
Cooked basmati rice (leftover from Wednesday) - 1 cup
Yogurt, plain or Greek - 1/4 cup

Prep

Onions / Carrots - 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 / Potatoes - Prep as directed.

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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 and carrots. 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, potatoes, and bay leaves. Bring soup to a simmer.
Simmer until potatoes are tender, ~20 minutes. (If the soup starts to boil reduce heat.)
Stir coconut milk and cooked rice into soup and simmer for 1 minute to heat through.
Taste and season soup with some salt and pepper. Discard bay leaves.
Serve soup with yogurt on top. Enjoy!

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