Description
Chicken Mulligatawny Soup is a comforting, curry-spiced soup featuring tender chicken thighs, basmati rice, and tart apples, enriched with cream and yogurt for a creamy, flavorful one-bowl meal perfect for cozy dinners.
Ingredients
Scale
Soup Base
- 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
Protein & Liquids
- 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
Grains & Fruits
- 1/4 cup uncooked basmati rice
- 2 tart apples, cored, peeled, and chopped (about 2 cups)
Dairy & Garnish
- 1/4 cup (60 ml) heavy whipping cream
- 1/4 cup (60 ml) plain yogurt, for garnish
- 1 tablespoon minced chives, for garnish
Seasoning
- 1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt)
Instructions
- Sauté the aromatics: Heat the butter and olive oil over medium-high heat in a large 4 to 5 quart thick-bottomed pot. Add the chopped onions, celery, and carrots. Cook for about 5 minutes until they begin to soften. Then add the bay leaves and curry powder, stirring to coat the vegetables evenly with the spices.
- Add chicken, stock, and salt: Place the trimmed chicken thighs into the pot and stir well to coat them with the curry mixture. Pour in the chicken stock and water, then add the kosher salt. Bring the mixture to a simmer, reduce heat to maintain a gentle simmer, cover the pot, and cook for 20 minutes until the chicken is nearly cooked through.
- Remove and cool the chicken: Take the chicken pieces out of the pot and set them on a cutting board. Let them cool enough to handle comfortably. If the chicken is not fully cooked, return it to the pot for an additional 5 minutes.
- Add rice and apples: Stir the uncooked basmati rice and the chopped apples into the simmering soup. Bring to a simmer again over high heat, then reduce to a low simmer, cover, and cook for 15 minutes or until the rice is tender.
- Shred chicken and finish soup: While the rice and apples cook, shred the cooled chicken, discarding any tough bits. Once the rice and apples are done, return the shredded chicken to the pot and heat for 5 more minutes. Finally, stir in the heavy cream to enrich the soup.
- Serve: Ladle the soup into bowls, garnish each serving with a dollop of plain yogurt and a sprinkle of minced chives. Enjoy the warm, curry-spiced flavors of this nourishing Chicken Mulligatawny Soup!
Notes
- This curry-scented chicken mulligatawny is more than just a soup; it serves as a hearty, satisfying one-bowl meal.
- For a milder curry flavor, reduce curry powder to 2 teaspoons.
- You can substitute chicken thighs with chicken breast, but thighs remain juicier and more flavorful.
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- The yogurt garnish adds a pleasant tang and creaminess to the finished soup.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 356 kcal
- Sugar: 10 g
- Sodium: 666 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 131 mg
