Mulligatawny soup

mulligatawny soupMulligatawny 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.


Mulligatawny Soup



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):

tortellini florentine soupground turkey vegetable soupvegetable chicken quinoa soup, vegetarian soup, whats for dinner, vegetable soups, meatless monday meals









Tortellini Florentine soup
Ground turkey vegetable soup
Vegetable chicken quinoa soup

no comments
Add a comment...

Your email is never published or shared. Required fields are marked *