Description
Mulligatawny Soup is a rich, creamy, and spice-infused dish that blends Indian flavors with a comforting European-style soup base. Featuring tender chicken, fragrant spices, and a touch of sweetness from apples, this hearty classic is perfect for warming up on chilly days.
Ingredients
Main Ingredients
- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 1 diced carrot
- 1/4 cup butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons curry powder
- 4 cups chicken broth
- 1/2 cored and chopped apple
- 1/4 cup white rice
- 1 skinless, boneless chicken breast, cubed
- A pinch of dried thyme
- Salt and ground black pepper, to taste
- 1/2 cup heated heavy cream
Instructions
- Prepare the Ingredients
- Chop the onion, celery, carrot, and apple into small, even pieces.
- Cube the chicken breast into bite-sized pieces.
- Sauté the Aromatics
- In a large soup pot, melt the butter over medium heat.
- Add the onion, celery, and carrot. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
- Build the Base
- Sprinkle in the flour and curry powder. Stir continuously for about 5 minutes to cook the flour and release the curry’s aroma.
- Add the Liquids
- Gradually pour in the chicken broth while whisking to prevent lumps.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Incorporate the Key Ingredients
- Add the chopped apple, rice, cubed chicken, thyme, salt, and black pepper.
- Stir well and let the soup simmer for 15–20 minutes, or until the rice is tender and the chicken is cooked through.
- Finish with Cream
- Just before serving, stir in the heated heavy cream for a luxurious texture and balanced flavor.
- Serve and Enjoy
- Ladle the soup into bowls and enjoy it warm with your favorite sides.
Notes
- Make it Dairy-Free: Substitute heavy cream with coconut milk for a vegan-friendly option.
- Add More Protein: Include lentils or chickpeas to make the soup heartier.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze without the cream for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Fusion