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Chicken Mulligatawny Soup
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in aromatic chicken mulligatawny - a flavorful, satisfying one-bowl meal.
Ingredients:
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped (about 2 cups)
  • 2 ribs celery, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 bay leaves
  • 4 teaspoons curry powder
  • 1 1/4 pound (570 g) boneless, skinless chicken thighs, trimmed of visible fat
  • 2 cups (475 ml)  chicken stock
  • 2 cups (475 ml) water
  • 1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt)
  • 1/4 cup uncooked basmati rice
  • 2 tart apples, cored, peeled, and chopped (about 2 cups)
  • 1/4  (60 ml) cup heavy whipping cream
  • 1/4 cup (60 ml) plain yogurt, for garnish
  • 1 tablespoon minced chives, for garnish
Instructions:
  • In a large, heavy-bottomed pot over medium-high heat, combine butter and olive oil. Sauté onions, celery, and carrots for 5 minutes until slightly softened. Stir in bay leaves and curry powder until vegetables are coated.
  • Combine chicken and stock: Stir the chicken thighs in the curry mixture until coated. Pour in the stock and bring to a simmer. Add salt and cover to cook for 20 minutes.
  • Remove the chicken from the pot once cooked through. Transfer to a cutting board and let cool until touchable.
  • Stir in the rice and freshly diced apples, allowing the soup to come back to a high simmer. Reduce the heat to a gentle simmer, cover, and cook for 15 minutes until the rice is tender.
  • Shred the tender chicken and return it to the creamy soup: Shred the chicken, discarding any tough bits. Add the shredded chicken back to the pot with the cooked rice and apples. Heat for 5 more minutes, then stir in the cream.
  • Garnish with yogurt and chives and share your feedback with a rating and review!

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