Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 -8 servings
Ingredients: 1 1 tablespoon olive oil; ½ ½ medium onion; 1 1 cup chopped carrots; 1 1 cup thinly chopped celery; ¼ ¼ cup all-purpose flour; 2 2 tablespoons curry powder or 1 tablespoon hot curry powder; 6 6 cups low-sodium chicken broth; ½ ½ medium Granny Smith or other tart apple; 2 2 cups cooked rice; 2 2 cups cooked diced chicken; 1 1 teaspoon salt; ¼ ¼ teaspoon dried thyme; ½ ½ teaspoon black pepper; ¾ ¾ cup whipping cream

User Reviews

4.3

18 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 -8 servings
Calories
356 kcal
Course
Soup
Cuisine
American

Mulligatawny Soup

Iris Warren

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 1 tablespoon olive oil
½ ½ medium onion chopped
1 1 cup chopped carrots about 3 large carrots, peeled
1 1 cup thinly chopped celery about 3 stalks
¼ ¼ cup all-purpose flour
2 2 tablespoons curry powder or 1 tablespoon hot curry powder
6 6 cups low-sodium chicken broth
½ ½ medium Granny Smith or other tart apple cored, peeled and chopped
2 2 cups cooked rice white or brown
2 2 cups cooked diced chicken about 2 chicken breasts
1 1 teaspoon salt
¼ ¼ teaspoon dried thyme
½ ½ teaspoon black pepper
¾ ¾ cup whipping cream

Add to Shopping List

Instructions

In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer.
Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the cream, warm the soup through, and serve.

Notes

Plan Ahead: this recipe makes use of already cooked rice and chicken so plan accordingly!

Nutrition Information

Show Details

Serving 1 Serving Calories 356kcal (18%) Carbohydrates 29g (10%) Protein 20g (40%) Fat 18g (28%) Saturated Fat 9g (45%) Cholesterol 76mg (25%) Sodium 535mg (22%) Fiber 2g (8%) Sugar 3g (6%)