Autumn's Best Mulligatawny ( Chicken )

READY IN: 1hr 15mins
Recipe by Debber

Fresh, tart apples from the orchard and some freshly-dug carrots, onions and garlic from the garden will give this stewy-soup a real punch of vitality! We butcher our own chickens, too, so this is VERY fresh!

Top Review by Micaylah

Just had it again for supper. Yum. Thank you

Ingredients Nutrition

Directions

  1. In soup-pot, cook chicken, water, salt and two of the onions, celery and carrots; bring to a boil, then reduce heat, cover & simmer for at least a half-hour.
  2. More finely chop the remaining onion(s), then in a large frying pan, saute onions in oil until transparent. Add chopped apples, continue sauteeing for 4-5 minutes, then add garlic to the pan.
  3. Quickly sprinkle flour and curry powder over the apple-onion mixture, mix and cook for about 1 minute (maybe a bit more).
  4. Remove one cup of broth from soup-pot, and pour slowly over the apple-onion mixture, stirring all the while; add another cup of broth if you'd like, and let it simmer for about 5 minutes.
  5. Slowly pour roux from frying pan into soup-pot; stir well to blend.
  6. Simmer for another half-hour.
  7. SERVING SUGGESTION: Put 1/2 to 1 cup of rice in each bowl OR over egg noodles, spoon stew-soup over rice and garnish with parsley.
  8. OPTIONAL VARIATIONS: Figure one piece of meat per serving. OR Use 3-4 cups of meat picked from the turkey carcass at Thanksgiving. OR Add giblets to the stock as it cooks for additional flavor. OR Use bite-size chunks of breast meat in place of the whole bird.
  9. SUBSTITUTION: Replace the water with chicken soup stock or bouillon.
  10. WARNING: Do NOT mix rice or noodles with the soup when you put away the leftovers -- the soup will turn into a soggy mess of curried pudding. Unless you LIKE that sort of thing -- .

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