Mulligatawny Soup
This Mulligatawny Soup is a creamy curried bowl packed with veggies, chicken, and rice. Simmered with chunks of apple for a sweet-tart pop of flavor in each bite, this Indian-English dish is flavorful and easy.
Servings: 6 servings (around 8 cups)
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 medium onion diced
- 2 medium carrots diced
- 3 sticks celery diced
- 2 medium potatoes peeled and diced
- 2-3 garlic cloves minced
- Kosher salt and pepper to taste
- 2 cups cooked chicken chopped or shredded (leftover or rotisserie)
- 1 teaspoon dried thyme
- 1 teaspoon turmeric powder
- 1 tablespoon curry powder
- 1 tablespoon gluten-free flour
- 1/2 cup Jasmine rice
- 5 cups low-sodium chicken broth
- 14.5 ounces unsweetened coconut milk one can
- 2 large sour apples peeled, cored and chopped
- freshly chopped parsley optional
Instructions
- Heat the 1 tablespoon olive oil in a Dutch oven or a soup pot. Sauté the 1 medium onion (diced), 2 medium carrots (diced), 3 sticks celery (diced), 2 medium potatoes (peeled, diced), and 2-3 garlic cloves (minced) for 5 minutes.
- Season with Kosher salt and pepper and add in the 2 cups cooked chicken, 1 teaspoon dried thyme, 1 teaspoon turmeric powder, 1 tablespoon curry powder and 1 tablespoon gluten-free flour. Cook for 2-3 minutes, stirring often.
- Add in the 1/2 cup Jasmine rice, 5 cups low-sodium chicken broth and 14.5 ounces unsweetened coconut milk. Bring to a boil and reduce to a simmer. Simmer for 18-20 minutes to allow the flavors to meld and the rice and potatoes to get tender.
- Peel, core and chop the 2 large sour apples and add them to the soup. Continue to simmer for 2-3 more minutes. I like to not over cook it at this point, so the apples still have a slight crunch to the bite.
- Garnish with freshly chopped parsley, if desired, and serve warm.
Notes
Storage & Reheating:
- Allow the soup to cool, then transfer to an airtight container as soon as possible. It's important not to let the soup sit at room temperature for too long because it contains cooked rice. Store in the fridge for up to 3 days or in the freezer for 3 months. If frozen, defrost overnight in the fridge before reheating.
- Warm the soup in a pot over a medium-low heat until it comes to a simmer and is piping hot throughout. You may need to add a splash of water to reach the right consistency. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.
Variations & Tips:
- Make it vegan: Replace the shredded chicken with 1 cup of dry, split red lentils and use vegetable broth.
- Serve with some wedges of lime for squeezing over to add a nice bite of acidity.
- Don't have any pre-cooked chicken? Simply simmer two chicken breasts in the soup until cooked through (20-30 minutes), then remove, shred, and add them back into the pot.
- This soup is even better the next day as the flavors have time to mingle together.
- Try using shredded turkey instead of chicken here; it's a great way to use up any leftover meat after Thanksgiving.
- Stir a couple of handfuls of baby spinach into the finished soup until wilted for a nice bit of green veg.
- Dollop on some yogurt for a refreshing, tangy topping.
Nutrition
Calories: 309kcal | Carbohydrates: 44g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 519mg | Potassium: 849mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3617IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 3mg