Description
This Chicken Mulligatawny Soup is a flavorful, curry-spiced one-bowl meal combining tender chicken thighs, basmati rice, and tart apples in a creamy broth. It features a blend of aromatic vegetables sautéed with curry powder, creating a comforting and hearty dish perfect for lunch or dinner.
Ingredients
Units
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Aromatics and 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
Chicken and Broth
- 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
- 1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt)
- 1/4 cup uncooked basmati rice
Fruit and Dairy
- 2 tart apples, cored, peeled, and chopped (about 2 cups)
- 1/4 cup (60 ml) heavy whipping cream
- 1/4 cup (60 ml) plain yogurt, for garnish
Garnish
- 1 tablespoon minced chives, for garnish
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 just begin to soften. Add the bay leaves, then sprinkle in the curry powder, stirring to evenly coat the vegetables and release their fragrance.
- Add the chicken, stock, and salt: Place the trimmed chicken thighs into the pot and stir to coat them with the spiced vegetable mixture. Pour in the chicken stock and water, add the salt, and bring everything to a simmer. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 20 minutes to allow the flavors to meld and the chicken to cook through.
- Remove the chicken, let cool to touch: Carefully remove the chicken pieces from the pot, ensuring they are fully cooked. If necessary, return them to the simmer for an additional 5 minutes. Transfer the chicken to a cutting board and allow it to cool enough to handle for shredding.
- Add the rice and apples: Stir the uncooked basmati rice and chopped tart apples into the soup. Bring the soup back to a simmer over high heat, then reduce to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is tender and cooked through.
- Shred the chicken, return it to the soup, and add cream: While the rice and apples cook, shred the cooled chicken, discarding any tough pieces. Return the shredded chicken to the pot, stir, and heat for another 5 minutes. Finally, stir in the heavy whipping cream to add richness and smoothness to the soup.
- Serve: Ladle the mulligatawny soup into bowls. Garnish with a dollop of plain yogurt and a sprinkle of minced chives. Enjoy immediately and consider sharing your feedback!
Notes
- This curry-scented chicken mulligatawny soup is more than just a soup—it’s a complete, satisfying one-bowl meal that combines savory, sweet, and creamy elements.
- The tart apples add a subtle fruitiness that balances the curry spices beautifully.
- Using chicken thighs ensures the meat stays tender and juicy throughout cooking.
- Adjust the amount of curry powder to suit your spice preference.
- For a thicker soup, you can reduce the liquid slightly or add more rice as it cooks.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 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
