Description
Chicken Mulligatawny Soup is a fragrant and hearty curry-spiced soup featuring tender chicken thighs, basmati rice, and tart apples. This comforting one-pot meal combines the warmth of spices with creamy elements like heavy cream and yogurt, making it a perfect dish for a satisfying lunch or dinner.
Ingredients
Scale
Base and Aromatics
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped (about 2 cups)
- 2 ribs celery, chopped (about 1 cup)
- 2 carrots, chopped (about 1 cup)
- 2 bay leaves
- 4 teaspoons curry powder
Chicken and Liquids
- 1 1/4 pound (570 g) boneless, skinless chicken thighs, trimmed of visible fat
- 2 cups (475 ml) chicken stock
- 2 cups (475 ml) water
- 1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt)
Grains and Fruits
- 1/4 cup uncooked basmati rice
- 2 tart apples, cored, peeled, and chopped (about 2 cups)
Finishing Touches
- 1/4 cup (60 ml) heavy whipping cream
- 1/4 cup (60 ml) plain yogurt, for garnish
- 1 tablespoon minced chives, for garnish
Instructions
- Sauté the aromatics: Heat butter and olive oil on medium-high heat in a large (4 to 5 quart), thick-bottomed pot. Add the chopped onions, celery, and carrots. Cook for about 5 minutes until they just start to soften. Add the bay leaves, then sprinkle in the curry powder and stir well to coat all the vegetables and release the fragrant spices.
- Add the chicken, stock, and salt: Place the boneless, skinless chicken thighs into the pot and stir to coat them with the curry mixture. Pour in the chicken stock and water, then add the salt. Bring the mixture to a gentle simmer, reduce the heat to maintain the simmer, cover the pot, and let cook for 20 minutes to fully cook the chicken and meld the flavors.
- Remove the chicken, let cool to touch: Carefully take the chicken pieces out of the pot; they should be just cooked through. If not, return them for another 5 minutes. Place the chicken on a cutting board and allow it to cool enough to handle before shredding.
- Add the rice and apples: Add the uncooked basmati rice and chopped tart apples to the hot soup. Increase the heat to bring the soup back up to a simmer, then reduce to a low simmer, cover, and cook for 15 minutes or until the rice is tender and cooked through.
- Shred the chicken, return it to the soup, and add cream: While the rice and apples are cooking, shred the cooled chicken, discarding any tough bits. Return the shredded chicken to the pot, heat through for about 5 minutes, then stir in the heavy whipping cream for added richness and silkiness.
- Serve: Ladle the soup into bowls, garnish each serving with a dollop of plain yogurt and sprinkle with minced chives. Enjoy your delicious and comforting chicken mulligatawny soup!
Notes
- This curry-scented chicken mulligatawny is more than soup; it’s the ultimate one-bowl meal, combining protein, grains, and vegetables in a flavorful broth.
- Use tart apples such as Granny Smith for the best balance of sweetness and acidity.
- Garnishing with yogurt adds a nice tang and creamy texture that complements the curry spices.
- For a spicier version, add a pinch of cayenne pepper or chopped fresh chili when adding curry powder.
- Leftovers keep well and taste even better the next day after flavors meld more deeply.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 356 kcal
- Sugar: 10 g
- Sodium: 666 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 131 mg
