Mulligatawny Soup
A rich and flavorful Mulligatawny Soup featuring chicken, vegetables, curry spices, and a hint of apple. Creamy, comforting, and perfect for chilly days.
6 Servings
Ingredients
- ½ cup chopped onion
- 2 stalks celery chopped
- 1 carrot diced
- ¼ cup butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- 4 cups chicken broth
- ½ apple cored and chopped (preferably Granny Smith)
- ¼ cup white rice
- 1 skinless boneless chicken breast half, cut into cubes
- 1 pinch dried thyme
- Salt and ground black pepper to taste
- ½ cup heavy cream heated
Instructions
Prepare the Base:
- In a large, heavy-bottomed soup pot, melt the butter over medium heat. Add the chopped onions, celery, and diced carrot, sautéing until softened—approximately 5 to 7 minutes. Stir frequently to avoid burning.
Incorporate Spices and Flour:
- Add the all-purpose flour and curry powder to the vegetables, stirring constantly to combine. Cook for an additional 5 minutes, allowing the flour to brown slightly and the spices to release their aromas.
Add Liquids and Simmer:
- Gradually pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for approximately 30 minutes.
Incorporate Additional Ingredients:
- Add the chopped apple, rice, chicken breast cubes, thyme, salt, and pepper. Continue simmering the soup for 15 to 20 minutes, or until the rice is tender and the chicken is thoroughly cooked.
Finish with Cream:
- Just before serving, stir in the heated heavy cream. Taste and adjust the seasoning with additional salt and pepper if necessary.
Serve:
- Serve the Mulligatawny Soup hot, garnished with fresh herbs if desired. This dish pairs beautifully with naan or crusty bread.
Notes
To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. Additionally, ensure that your chicken broth is certified gluten-free.