This Mulligatawny Soup is a traditional curry soup with origins in Indian cuisine and it’s deeply satisfying, comforting and delicious. Mildly spicy, creamy, loaded with chicken and apples, simply incredible!
2 tbsp butter
1 large onion chopped
2 carrots chopped
1 diced turnip or rutabaga
2 stalks celery chopped
2 cloves garlic minced
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
4 chicken thighs (about 1 lb) boneless and skinless
1 tsp dried oregano
1 tsp turmeric
1 tbsp curry powder
1 tbsp all-purpose flour
8 cups chicken broth, low sodium
1/2 cup rice
14 oz unsweetened coconut milk (1 can)
2 small apples peeled, cored and chopped
1 tbsp fresh parsley chopped
sour cream to serve
YIELD: serves 6 persons
COURSE: Soups and Stews
Prep Time: 12 min
Cooking Time: 22 min
Total Time: 34 min
- In a large Dutch Oven or soup pot melt the butter over medium-high heat. Add the onion, carrot, celery, and garlic to the pot, season with salt and pepper, stir then cook for about 3 minutes until the onion and carrot softens and the garlic becomes aromatic.
- Add the chicken thighs to the pot then season them with salt and pepper. Stir and cook for about 5 minutes until the chicken is no longer pink. Don't worry if it's not cooked through.
- Add the oregano, turmeric, curry powder and stir. Dust with the flour and stir again.
- Add the chicken broth, rice, coconut milk, lower the heat to a medium-low then let the soup cook for about 10 minutes or until the rice is cooked through.
- Transfer the chicken thighs to a bowl and shred with a couple forks, then add back to the pot.
- Add the apples and cook for a couple more minutes.
- Garnish with fresh parsley and serve.