Mulligatawny Soup

photo by Wendelina

- Ready In:
- 1hr 30mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 2 cups boneless skinless chicken breasts, Cut Into Bite-Sized Pieces (can use leftover chicken or rotisserie chicken)
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 1⁄4 cup flour
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1⁄2 teaspoon cardamom
- 32 ounces chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon ground coriander
- 1 bay leaf
- 1⁄2 teaspoon cayenne pepper
- 1 -2 tablespoon fresh lemon juice (1/2 lemon)
- 1 apple, diced
- 2 cups half-and-half or 2 cups coconut milk
- salt and pepper, to taste
- 2 cups cooked basmati rice
- 4 sprigs cilantro (to garnish)
directions
- In a heavy soup pot or dutch oven, If starting with raw chicken, season with salt and pepper then cook in 2 Tbs of butter. Remove from pot and set aside.
- In the same pot, add butter and reduce heat to medium. Add diced onion, celery and garlic and stir to cook. Onions should be starting to brown.
- Sprinkle flour over onion mixture. Stir to combine, then stir in curry powder, turmeric, cardamom and coriander. Cook mixture over medium heat for one minute, stirring constantly.
- Pour in chicken broth. Stir to combine,and add bay leaf and cayenne. Cook for 10-15 minutes. Add half and half, salt, pepper, and sugar, and lemon juice, then cook for another 5-10 minutes.
- Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving and discard bay leaf.
- To serve, place 1/2 cup (packed) cooked basmati rice into a bowl. Surround with soup. Garnish with cilantro if desired.
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RECIPE SUBMITTED BY
Wendelina
United States
Librarian, yogi, chef to my tribe