Mulligatawny Soup (Chicken) 🍲
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Description:
This Mulligatawny Soup recipe, discovered in a local newspaper and cherished ever since, is a delightful twist to utilize leftover chicken. Departing from the routine chicken soup, this flavorful concoction features a fusion of spices, vegetables, and tender chicken, all simmered to perfection. A medley of aromatic ingredients transforms this dish into a culinary masterpiece, perfect for a cozy evening meal or a gathering with friends and family.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 tbsp | Butter |
| 2 | Carrots |
| 2 | Celery ribs |
| 3 | Garlic cloves |
| 2 | Onions |
| 1 | Granny Smith apple |
| 3 tbsp | Flour |
| 2 tsp | Curry powder |
| 1/2 tsp | Ground nutmeg |
| 2 tbsp | Tomato paste |
| 6 cups | Chicken broth |
| 1 | Bay leaf |
| 1 cup | Cooked rice |
| 3/4 tsp | Salt |
| To taste | Cayenne pepper |
| 1/4 cup | Heavy cream |
Instructions:
-
Preparation:
- Peel and dice the carrots.
- Slice the celery ribs.
- Mince the garlic cloves.
- Chop the onions.
- Peel, core, and chop the Granny Smith apple.
-
Cooking:
- In a large saucepan, melt 4 tablespoons of butter over medium heat.
- Add the diced carrots, sliced celery, minced garlic, chopped onions, and chopped apples to the saucepan.
- Cook the vegetables and apples, stirring frequently, for about 10 minutes, until they begin to soften.
-
Add Spices:
- Add the remaining 2 tablespoons of butter to the saucepan.
- Stir in the flour, curry powder, and ground nutmeg until well combined with the vegetables.
- Cook the mixture over low heat, stirring occasionally, for 3 to 4 minutes, allowing the flavors to meld.
-
Simmer:
- Stir in the tomato paste, chicken broth, and bay leaf.
- Increase the heat to medium and bring the mixture to a boil.
- Partially cover the saucepan, reduce the heat, and simmer for 30 minutes, allowing the flavors to develop and intensify.
-
Incorporate Chicken and Rice:
- Stir in the cooked chicken, cooked rice, salt, and cayenne pepper.
- Continue to cook for an additional 15 minutes, allowing the flavors to meld and the chicken to heat through.
-
Final Touch:
- Taste the soup and adjust seasoning if necessary.
- Just before serving, stir in the heavy cream to add richness and creaminess to the soup.
-
Serve:
- Ladle the Mulligatawny Soup into bowls.
- Garnish with a sprinkle of freshly chopped parsley or a dollop of sour cream, if desired.
- Serve hot and enjoy this comforting and aromatic soup with crusty bread or naan.
Nutritional Information (Per Serving):
- Calories: 461.8
- Fat: 27.8g
- Saturated Fat: 15.8g
- Cholesterol: 92.4mg
- Sodium: 1361.3mg
- Carbohydrates: 34.1g
- Fiber: 3.9g
- Sugar: 10.1g
- Protein: 19.6g
Keywords: Poultry, Meat, < 4 Hours, Easy
Recipe Category: Chicken
This Mulligatawny Soup recipe is a testament to the magic of home cooking, where simple ingredients come together to create extraordinary flavors. Whether you’re looking to use up leftover chicken or simply craving a comforting bowl of soup, this recipe is sure to satisfy your taste buds and warm your soul.
