Mulligatawny Soup
Mulligatawny soup, a traditional curry soup from India, is fragrant, rich and creamy, perfect to warm you up on a cold winter night.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 cup finely diced celery (2 to 3 stalks)
- 1 cup chopped peeled Granny Smith apple (about 1 apple)
- 1 cup diced onion (about 1 medium)
- ½ cup diced green bell pepper (about ½ pepper)
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- 4 teaspoons curry powder
- ¼ teaspoon red pepper flakes, or to taste
- 4 cups chicken stock or broth (low sodium)
- 1 can (15 ounces) petite diced tomatoes, undrained
- ½ cup long grain white rice
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups 2% or whole milk
- fresh parsley for garnish, optional
- naan bread, for serving
Instructions
- Over medium high heat, heat oil in a large soup pan or Dutch oven. Add cut-up chicken, celery, green apple, onion, green pepper, and salt. Cook, stirring occasionally, until vegetables are softened, 5 to 6 minutes.1 tablespoon olive oil, 1 pound boneless skinless chicken breasts, 1 cup finely diced celery , 1 cup chopped peeled Granny Smith apple , 1 cup diced onion , ½ cup diced green bell pepper , 1 teaspoon kosher salt
- Add garlic, curry powder, and red pepper flakes; cook for one minute, stirring constantly, until fragrant.2 cloves garlic, minced, 4 teaspoons curry powder, ¼ teaspoon red pepper flakes, or to taste
- Add chicken stock, tomatoes, and rice; bring to a boil. Turn heat down to medium-low, simmer soup for 20 minutes, or until rice is done.4 cups chicken stock or broth, 1 can (15 ounces) petite diced tomatoes, undrained, ½ cup long grain white rice
- Meanwhile, in a medium saucepan over medium heat, melt butter. Stir in flour, cook until bubbly. Gradually whisk in milk. Cook, stirring constantly until mixture comes to a boil and thickens. Remove from heat.2 tablespoons butter, ¼ cup all-purpose flour, 2 cups 2% or whole milk
- When rice is done, slowly stir milk mixture into the soup. Keep warm over low heat until ready to serve.
Video
Notes
- Make the soup nondairy and gluten-free. Eliminate the white sauce that is added at the end of the cooking time (flour, butter, milk). The soup is excellent without it. Another option is to replace the white sauce with a can of coconut milk.
- Vegetarian: Omit the chicken and use vegetable stock instead of chicken stock. If desired, add a half cup of red or yellow lentils.
- Storage: Soup should be refrigerated in a covered container. It will keep for up to 4 days. If you plan on freezing the soup, it's best to omit the white sauce. You can make and add the white sauce when you heat the soup later.
Nutrition
Serving: 1.75cups | Calories: 335kcal | Carbohydrates: 35g | Protein: 25g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 701mg | Potassium: 910mg | Fiber: 4g | Sugar: 11g | Vitamin A: 543IU | Vitamin C: 21mg | Calcium: 159mg | Iron: 3mg
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