Mulligatawny Chicken Soup Recipe

Name: Mulligatawny Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, minced; 1/4 teaspoon ground cumin; 6 whole cloves, finely crushed; 2 tablespoons curry powder; 1/4 teaspoon ground ginger; 1 pinch cayenne pepper; 1/4 cup unsalted butter; 4 lbs roasting chickens, cut into serving pieces; chicken giblets, coarsely chipped; 3 stalks celery & leaves, thinly sliced; 2 large onions, chopped; 2 carrots, chopped; 1 leek, thinly sliced (white part only); 11 cups chicken stock; 1 pinch salt; 1 pinch ground pepper; 2/3 cup long grain brown rice; 2 medium apples, peeled, cored and diced (tart); 1 cup Greek yogurt; 2 tablespoons fresh lemon juice (or to taste); 2/3 cup coconut milk; lightly toasted sliced almonds, to garnish; chopped fresh parsley, to garnish

Servings: persons

1 garlic clove, minced
1/4 teaspoon ground cumin
6 whole cloves, finely crushed
2 tablespoons curry powder
1/4 teaspoon ground ginger
1 pinch cayenne pepper
1/4 cup unsalted butter
4 lbs roasting chickens, cut into serving pieces
chicken giblets, coarsely chipped
3 stalks celery & leaves, thinly sliced
2 large onions, chopped
2 carrots, chopped
1 leek, thinly sliced (white part only)
11 cups chicken stock
1 pinch salt
1 pinch ground pepper
2/3 cup long grain brown rice
2 medium apples, peeled, cored and diced (tart)
1 cup Greek yogurt
2 tablespoons fresh lemon juice (or to taste)
2/3 cup coconut milk
lightly toasted sliced almonds, to garnish
chopped fresh parsley, to garnish

1
Combine garlic and spices.
2
melt butter in large skillet over medium- high heat. Add chicken and saute until lightly browned on all sides.
3
Add giblets and saute until cooked through.
4
transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet . Add celery, onion, carrot, leek and spice mixture and blend well.
5
add a small ladle of stock as cook over low eat, stirring constantly, until vegetable are tender.
6
Add to chicken.
7
stir in remaining stock and season with salt and pepper.
8
cover and simmer 30 minutes.
9
Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
10
When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
11
return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
12
degrease soup if necessary.
13
Stir in lemon juice, then blend in coconut milk.
14
taste and adjust seasoning.
15
Pour into heated tureen and sprinkle with parsley and almonds.

2263

kcal

Calories

Fat

Carbs

359

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 garlic clove, minced, 1/4 teaspoon ground cumin, 6 whole cloves, finely crushed, 2 tablespoons curry powder, and more.

Yes, Mulligatawny Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mulligatawny Chicken Soup

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