Description
This Chicken Mulligatawny Soup is a hearty and aromatic curry-scented dish featuring tender chicken thighs, basmati rice, apples, and a creamy finish. It combines the warmth of Indian spices with comforting soup textures, making it a satisfying one-bowl meal perfect for cozy dinners.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 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)
- 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 over 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 begin to soften. Stir in the bay leaves and curry powder, mixing well to coat the vegetables evenly with the spices.
- Add the Chicken, Stock, and Salt: Place the chicken thighs into the pot and stir to coat them thoroughly with the curry mixture. Pour in the chicken stock and water, then add the salt. Bring the mixture to a simmer, reduce the heat to maintain a gentle simmer, cover the pot, and cook for 20 minutes.
- Remove Chicken and Cool: Take the chicken pieces out of the pot; they should be just cooked through. If needed, cook them for an additional 5 minutes until fully done. Transfer the chicken to a cutting board and let it cool until you can handle it comfortably.
- Add Rice and Apples: Add the uncooked basmati rice and chopped apples directly to the simmering soup. Increase the heat to high to bring it back to a simmer, then reduce to a low simmer again. Cover and cook for 15 minutes or until the rice is tender.
- Shred Chicken and Finish Soup: While the rice and apples are cooking, shred the cooled chicken, discarding any tough pieces. Return the shredded chicken to the pot and heat for an additional 5 minutes. Stir in the heavy whipping cream to add richness.
- Serve: Ladle the soup into bowls and garnish each serving with a dollop of plain yogurt and a sprinkle of minced chives. Enjoy this flavorful, curry-infused chicken mulligatawny soup!
Notes
- This curry-scented chicken mulligatawny is more than soup—it’s the ultimate one-bowl meal.
- Adjust curry powder to your preferred spice level for more or less heat.
- Using boneless, skinless chicken thighs ensures tender, juicy meat.
- Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
- For a dairy-free version, substitute coconut milk for the heavy cream and omit yogurt garnish or use a non-dairy yogurt.
Nutrition
- Serving Size: 1 serving (approx. 1.5 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
