Mulligatawny Soup
User Reviews
4.6
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Prep Time
8 mins
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Cook Time
22 mins
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Total Time
30 mins
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Servings
6
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Calories
424 kcal
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Course
Main Course, Soup
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Cuisine
Indian
Mulligatawny Soup
Description
The Mulligatawny Soup recipe features boneless, skinless chicken thighs cooked with aromatics including onion, carrot, celery, and garlic glazed in butter. The use of turmeric, curry powder, and oregano along with flour introduces a mildly spiced base that thickens the broth. Chicken broth and coconut milk enrich the soup, while white rice adds body. After slow simmering to cook the rice fully, shredded chicken is returned to the pot and fresh apples are stirred in to preserve a note of freshness and mild tartness.
The resulting soup is creamy with a soft texture from coconut milk and rice alongside tender meat. The spice mix is evident but not overwhelming, complemented by the sweet-tart bite of the apples. The cooking method emphasizes gentle simmering to prevent breaking down the rice or apples too much.
This soup is served warm and garnished with fresh parsley for brightness. It can be a filling main course or an inviting starter, particularly good during colder seasons. Storing leftovers is straightforward, and reheating with a little added broth can restore the soup's original consistency.
To avoid overly salty or mushy results, the recipe notes recommend simmering rather than boiling once the rice is added, adding apples at the final minutes to retain texture, and seasoning late to prevent salt concentration. Proper storage in an airtight container preserves the soup for several days in the fridge and longer in the freezer.
Ingredients
- 2 tablespoons butter unsalted
- 1 large onion chopped
- 1 large carrot chopped
- 2 talks celery chopped
- 2 cloves garlic minced
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 4 chicken thighs boneless and skinless, about 1 lb
- 1 teaspoon oregano dried
- 1 teaspoon Turmeric
- 1 tablespoon curry powder
- 1 tablespoon all-purpose flour
- 6 cups chicken broth low sodium
- ½ cup rice
- 14 ounce coconut milk 1 can, unsweetened
- 2 small apple peeled, cored and chopped
- 1 tablespoon parsley chopped, fresh
Instructions
- In a large Dutch Oven or soup pot melt the butter over medium-high heat. Add the onion, carrot, celery and garlic to the pot, season with salt and pepper, stir then cook for about 3 minutes until the onion and carrot softens and the garlic becomes aromatic.
- Add the chicken thighs to the pot then season them with salt and pepper. Stir and cook for about 5 minutes until the chicken is no longer pink. Don't worry if it's not cooked through.
- Add the oregano, turmeric, curry powder and stir. Dust with the flour and stir again.
- Add the chicken broth, rice, coconut milk, lower the heat to a medium-low then let the soup cook for about 10 minutes or until the rice is cooked through.
- Transfer the chicken thighs to a bowl and shred with a couple forks, then add back to the pot. Add the apples and cook for a couple more minutes.
- Garnish with fresh parsley and serve.
Notes
- Simmer the rice gently instead of boiling to ensure proper cooking and texture.
- Add chopped apples near the end and simmer briefly to keep them firm and avoid disintegration.
- Season the soup toward the end to control salt levels, preventing over-concentration as the soup reduces.
- Store leftovers in airtight containers; keep refrigerated up to 5 days or frozen up to 3 months.
- Reheat using medium power on microwave and adjust consistency with additional chicken broth if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 424kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 81mg | 27% |
| Sodium | 364mg | 15% |
| Potassium | 767mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2290IU | 46% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 59mg | 6% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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