Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boneless skinless chicken breasts, Cut Into Bite-Sized Pieces (can use leftover chicken or rotisserie chicken); 4 tablespoons butter; 1 medium onion, chopped; 2 stalks celery, chopped; 3 garlic cloves, minced; 1/4 cup flour; 1 tablespoon curry powder; 1 teaspoon turmeric; 1/2 teaspoon cardamom; 32 ounces chicken broth; 1 tablespoon brown sugar; 1 teaspoon ground coriander; 1 bay leaf; 1/2 teaspoon cayenne pepper; 1 -2 tablespoon fresh lemon juice (1/2 lemon); 1 apple, diced; 2 cups half-and-half or 2 cups coconut milk; salt and pepper, to taste; 2 cups cooked basmati rice; 4 sprigs cilantro (to garnish)

Servings: persons

2 cups boneless skinless chicken breasts, Cut Into Bite-Sized Pieces (can use leftover chicken or rotisserie chicken)
4 tablespoons butter
1 medium onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1/4 cup flour
1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon cardamom
32 ounces chicken broth
1 tablespoon brown sugar
1 teaspoon ground coriander
1 bay leaf
1/2 teaspoon cayenne pepper
1 -2 tablespoon fresh lemon juice (1/2 lemon)
1 apple, diced
2 cups half-and-half or 2 cups coconut milk
salt and pepper, to taste
2 cups cooked basmati rice
4 sprigs cilantro (to garnish)

1
In a heavy soup pot or dutch oven, If starting with raw chicken, season with salt and pepper then cook in 2 Tbs of butter. Remove from pot and set aside.
2
In the same pot, add butter and reduce heat to medium. Add diced onion, celery and garlic and stir to cook. Onions should be starting to brown.
3
Sprinkle flour over onion mixture. Stir to combine, then stir in curry powder, turmeric, cardamom and coriander. Cook mixture over medium heat for one minute, stirring constantly.
4
Pour in chicken broth. Stir to combine,and add bay leaf and cayenne. Cook for 10-15 minutes. Add half and half, salt, pepper, and sugar, and lemon juice, then cook for another 5-10 minutes.
5
Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving and discard bay leaf.
6
To serve, place 1/2 cup (packed) cooked basmati rice into a bowl. Surround with soup. Garnish with cilantro if desired.

1275

kcal

Calories

Fat

124

Carbs

124

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 20 ingredients. The key ingredients include: 2 cups boneless skinless chicken breasts, Cut Into Bite-Sized Pieces (can use leftover chicken or rotisserie chicken), 4 tablespoons butter, 1 medium onion, chopped, 2 stalks celery, chopped, and more.

Yes, Mulligatawny 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 Soup

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