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Mulligatawny Soup

Yield: 6 -8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 1 cup chopped carrots, about 3 large carrots, peeled
  • 1 cup thinly chopped celery, about 3 stalks
  • ¼ cup all-purpose flour
  • 2 tablespoons curry powder or 1 tablespoon hot curry powder
  • 6 cups low-sodium chicken broth
  • ½ medium Granny Smith or other tart apple, cored, peeled and chopped
  • 2 cups cooked rice, white or brown
  • 2 cups cooked diced chicken, about 2 chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¾ cup whipping cream

Instructions 

  • In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer.
  • Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the cream, warm the soup through, and serve.

Notes

Plan Ahead: this recipe makes use of already cooked rice and chicken so plan accordingly!