Bon Appetits Mulligatawny Soup Chicken Recipes

BON APPETIT'S MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Combine garlic and spices.
• Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
• Add giblets and saute until cooked through.
• Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
• Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
• Add to chicken.
• Stir in remaining stock and season with salt and pepper.
• Cover and simmer 30 minutes.
• Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
• When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
• Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
• Degrease soup if necessary.
• Stir in lemon juice, then blend in cream.
• Taste and adjust seasoning.
• Pour into heated tureen and sprinkle with parsley and almonds.

CHICKEN MULLIGATAWNY SOUP

Steps:

• In a large heavy-bottomed pot or Dutch oven, add 1 tablespoon of the olive oil over medium high heat and once hot, add half of the chicken and brown, 4-5 minutes. Remove to a bowl. Repeat with rest of oil and chicken then remove to the same bowl.
• Add the butter and once melted, add the onion, celery and carrots. Stir with a wooden spoon, scraping the brown bits on the pan bottom.
• Cook for four minutes then add garlic and cook for one more minute.
• Lower heat to medium and add the flour, curry, garam masala, cumin, thyme, pepper and salt if using and stir and cook for three minutes.
• Add half the stock and stir to thicken. Add remaining stock and the rice. Stir to combine.
• Bring to a boil, lower heat to low, cover and cook 15 minutes.
• Remove cover, bring heat to medium and add apples and cooked chicken and cook 5-10 minutes until apples are tender.
• Stir in cream and remove from heat and serve.

CHICKEN MULLIGATAWNY SOUP

Steps:

• Add the rice and apples: Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked through.

CHICKEN MULLIGATAWNY SOUP

Steps:

• Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
• Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
• Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Saute onion, carrot, celery, leek, in butter until soft.
• Add apple, curry, cayenne and ground nuts and cook several minutes.
• Stir in flour and cook several more minutes.
• Gradually add warm stock and cream, simmer until vegetables are tender.
• Add chicken and rice and simmer 5 minutes.
• Season with salt and pepper and garnish with sliced scallions.

CHICKEN MULLIGATAWNY SOUP FROM "THE FRUGAL GOURMET"

Steps:

• In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
• Remove, cool, debone, and chop the meat and skin coarsely.
• Save the stock in the pot.
• Set the meat aside.
• Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
• Saute just until the onion is tender.
• Add this to the pot of reserved stock.
• Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
• Cover and simmer for 30 minutes.
• Add the deboned chicken.
• Simmer for 5 minutes.
• Garnish with the fresh coriander and black pepper.
• I like lots of black pepper in this dish!