THE BEST MULLIGATAWNY SOUP RECIPE
Steps:
- Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
- Add the flour and the curry, and cook over medium heat for 5 more minutes.
- Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
- Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
- When serving, add heated cream (optionally) and chopped fresh parsley.
Nutrition Facts : Calories 692 kcal, Carbohydrate 30 g, Protein 43 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 282 mg, Sodium 746 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
APPLE MULLIGATAWNY SOUP ( CHICKEN )
Make and share this Apple Mulligatawny Soup ( Chicken ) recipe from Food.com.
Provided by dicentra
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes.
- Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.
- Pour in coconut milk and chicken stock and bring to a boil.
- Add squash and reduce heat to simmer for 15 minutes.
- Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
- Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
Nutrition Facts : Calories 465.8, Fat 23.1, SaturatedFat 13.8, Cholesterol 56.1, Sodium 323.6, Carbohydrate 44.3, Fiber 7.8, Sugar 24.4, Protein 24.5
MULLIGATAWNY - CURRIED CHICKEN AND APPLE SOUP
Mulligatawny is a hearty curry flavored soup that's filled with tender chicken, apples, and rice. It's a healthy and delicious meal for any day of the week.
Provided by Carissa Serink
Categories Soup
Time 55m
Number Of Ingredients 18
Steps:
- Heat the canola oil in a dutch oven over medium high heat. Add onion, carrots, celery, and salt and cook until soft, about 5 minutes. Add the chicken, and cook until no longer pink, 3-5 minutes. Stir in the garlic, curry powder, chili powder, cumin, and pepper and cook until fragrant, about 1 minute.
- Add the chicken broth, tomatoes and rice, and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Add the apples and continue to cook for 15 more minutes. Remove soup from heat and stir in the yogurt, cilantro, and lemon juice.
Nutrition Facts : ServingSize 1 Serving, Calories 260 kcal, Carbohydrate 27 g, Protein 22 g, Fat 8 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 65 mg, Sodium 960 mg, Fiber 3 g, Sugar 9 g
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.
Nutrition Facts : ServingSize 1 bowl, Calories 358 calories, Sugar 10 g, Sodium 578.1 mg, Fat 18.9 g, SaturatedFat 9.1 g, TransFat 0.2 g, Carbohydrate 35.3 g, Fiber 3.3 g, Protein 12.2 g, Cholesterol 61.7 mg
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