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Mulligatawny Soup

This mulligatawny soup recipe combines flavors of chicken, curry, apple, and cream for lovely, Indian-inspired dish — easy to make comfort in a bowl.
Print Recipe
Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Indian
Calories: 223
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 0.5 cup chopped onion
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 0.25 cup butter
  • 1.5 tablespoons all-purpose flour
  • 1.5 teaspoons curry powder
  • 4 cups chicken broth
  • 0.5 apple, cored and chopped
  • 0.25 cup white rice
  • 1 skinless, boneless chicken breast half – cut into cubes
  • 1 pinch dried thyme
  • salt and ground black pepper to taste
  • 0.5 cup heavy cream, heated

Method
 

  1. Gather all ingredients.
  2. Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently.
  3. Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
  4. Just before serving, stir in hot cream.
  5. Serve and enjoy!

Nutrition

Calories: 223kcalCarbohydrates: 14gProtein: 7gFat: 16gSaturated Fat: 10gCholesterol: 62mgSodium: 734mgFiber: 1gSugar: 3g

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