Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons oil; 1 12 lbs boneless chicken thighs, diced, skinless; 2 tablespoons garam masala; ½ teaspoon salt; 2 cups onions, diced; ½ cup celery, diced; ½ cup carrot, diced; 5 garlic cloves, minced; 2 tablespoons ginger, finely grated; 2 cups granny smith apples, peeled, cored and diced; 1 cup yukon gold potato, peeled and diced; 1 cup sweet potato, peeled and diced; ¾ cup squash, diced; 6 cups chicken or 6 cups vegetable stock; ¾ teaspoon black pepper, freshly ground; ¾ cup zucchini, diced; 1 cup Baby Spinach, tightly packed; 1 (14 ounce) can unsweetened coconut milk; 1 cup tomatoes, peeled, seeded and chopped; 1 ½ tablespoons apple cider vinegar; 3 cups basmati rice, cooked; ¼ cup fresh cilantro leaves, chopped

Servings: persons

2 tablespoons butter
2 tablespoons oil
1 12 lbs boneless chicken thighs, diced, skinless
2 tablespoons garam masala
½ teaspoon salt
2 cups onions, diced
½ cup celery, diced
½ cup carrot, diced
5 garlic cloves, minced
2 tablespoons ginger, finely grated
2 cups granny smith apples, peeled, cored and diced
1 cup yukon gold potato, peeled and diced
1 cup sweet potato, peeled and diced
¾ cup squash, diced
6 cups chicken or 6 cups vegetable stock
¾ teaspoon black pepper, freshly ground
¾ cup zucchini, diced
1 cup Baby Spinach, tightly packed
1 (14 ounce) can unsweetened coconut milk
1 cup tomatoes, peeled, seeded and chopped
1 ½ tablespoons apple cider vinegar
3 cups basmati rice, cooked
¼ cup fresh cilantro leaves, chopped

1
In a 5-quart saucepan over medium heat and add the butter and oil.
2
Meanwhile, season the diced chicken with the garam masala and 1/2 teaspoon of the salt.
3
Once the oil is hot, add the chicken and cook, stirring often, until golden brown.
4
Set chicken aside in a plate and allow to cool.
5
Meanwhile, add the onions, carrots and celery to the hot pan and saute for about 4 to 5 minutes.
6
Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 minutes.
7
Add the potatoes, sweet potatoes, and squash to the pan, along with 4 cups of the chicken stock .
8
Raise the heat to high and bring to a boil.
9
Reduce to a simmer and cook until the potatoes are tender, about 8 - 10 minutes.
10
Add the reserved chicken, the pepper, remaining 2 cups of chicken stock, spinach, zucchini, coconut milk, and tomatoes.
11
Continue to cook the soup at a simmer until the chicken is tender, about 15 minutes.
12
Remove from the heat and stir in the cider vinegar.
13
Adjust seasoning, if necessary.
14
Serve the soup, on 1/4 cup of the rice in a warmed bowl, garnish with cilantro.

1712

kcal

Calories

Fat

212

Carbs

142

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: 2 tablespoons butter, 2 tablespoons oil, 1 12 lbs boneless chicken thighs, diced, skinless, 2 tablespoons garam masala, 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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