Apparently there are a lot of Mulligatawny soups out there, but I had never heard of it. This is a veggie, chicken and rice soup, with a bit of curry and a sweet crunch of green apple. I know the combinations sounds strange, but believe me, the flavor is unbelievable. Mike wasn't feeling so well this week, so I decided to try something other than my classic chicken noodle soup, it was a hot with everyone in my family. This has become my new favorite soup. Give it a try, its perfect for a cold winter day with a slice of oatmeal bread or garlic knots on the side. Enjoy!!
Mulligatawny Soup
adapted from http://www.melskitchencafe.com
1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
¼ cup all-purpose flour
1 teaspoon curry powder (add more if you please)
6 cups low-sodium chicken broth
1/2 cup water
½ Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked brown rice
2 cups cooked, diced chicken, about 2 chicken breasts
1 teaspoon salt
¼ teaspoon dried thyme
½ teaspoon black pepper
¾ cup half and half
I cooked the chicken the following way: (this is optional)
Add to a large zip lock bag:
1 tsp olive oil
1 tsp Sage
1 tsp Rosemary
1 tsp Thyme
Mix ingredients above in bag, add raw chicken, coat well. Bake in oven on 350 degrees for 20 or until done. Cut into small bit size pieces and add to the soup when recipe calls for it. I thought it made a difference in the flavor and moister of the chicken.
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, water,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.
Serves 6-8
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