Mulligatawny soup is an incredibly delicious chicken and rice soup, full of veggies and flavored with curry. Then as a added bonus there are tart apples sprinkled in. It might sound a little strange, but their sweet and sour crunch is the perfect addition.
3 tablespoon olive oil
1 medium onion, chopped
2 cups chopped carrots, about 4 carrots
2 cups thinly chopped celery, about 3-4 stalks
¼ cup all-purpose flour
2 tablespoons curry powder
6 cups low-sodium chicken broth
1 Granny Smith apple, cored, peeled and chopped
2 cups cooked brown rice
2 cups cooked, diced chicken
1 teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon black pepper
1 cup whipping cream
1. In a large pot, heat the oil over medium heat. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. 2. 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.
3. Cook at a low simmer for 8-10 minutes, stirring occasionally.
4. Add the apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, until the vegetables are tender.
5. Add the cream and heat through.
Recipe source: Mel’s Kitchen Cafe
Try some of these other delicious soups (links below pictures):