Description
A hearty and flavorful Chicken Mulligatawny Soup featuring tender chicken thighs simmered with aromatic vegetables, curry powder, basmati rice, and tart apples. Finished with cream and garnished with yogurt and chives, this comforting one-bowl meal combines Indian-inspired spices with classic soup ingredients for a satisfying dish.
Ingredients
Scale
Soup 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 Liquids
- 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)
Additional Ingredients
- 1/4 cup uncooked basmati rice
- 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
- 1 tablespoon minced chives, for garnish
Instructions
- Sauté the aromatics: Heat butter and olive oil on medium-high heat in a large (4 to 5 quart), thick-bottomed pot. Add the chopped onions, celery, and carrots. Cook for 5 minutes until they begin to soften. Add the bay leaves and curry powder, stirring to evenly coat the vegetables.
- Add the chicken, stock, and salt: Stir in the chicken thighs to coat them with the curry mixture. Pour in the chicken stock and water, then add salt. Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cover the pot and cook for 20 minutes.
- Remove the chicken, let cool to touch: Take the chicken out of the pot once cooked through. If not fully cooked, return to simmer for another 5 minutes. Place the chicken pieces on a cutting board and allow to cool enough to handle.
- Add the rice and apples: To the simmering soup, add the uncooked basmati rice and chopped apples. Bring back to a boil on high heat, then lower to a gentle simmer. Cover and cook for 15 minutes, or until the rice is tender.
- Shred the chicken, return it to the soup, and add cream: While the rice and apples are cooking, shred the cooled chicken, discarding any tough bits. Once the rice and apples are done, return the shredded chicken to the pot and heat for 5 minutes. Stir in the heavy whipping cream.
- Serve: Ladle soup into bowls and garnish each serving with a dollop of plain yogurt and a sprinkle of minced chives. Enjoy warm as a fulfilling meal.
Notes
- This curry-scented chicken mulligatawny is more than soup, it’s the ultimate one-bowl meal.
- Use boneless, skinless chicken thighs for juicier, more flavorful meat.
- Adjust the curry powder to your spice preference for milder or more intense flavor.
- Serve with warm naan or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving (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
