Description
A heartwarming Mulligatawny Soup that combines chicken, vegetables, and spices for a comforting meal.
Ingredients
Scale
- 0.5 cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, diced
- 0.25 cup butter
- 1.5 tablespoons all-purpose flour
- 1.5 teaspoons curry powder
- 4 cups chicken broth
- 0.5 apple, cored and chopped
- 0.25 cup white rice
- 1 skinless, boneless chicken breast half, cut into cubes
- 1 pinch dried thyme
- Salt and ground black pepper to taste
- 0.5 cup heavy cream, heated
Instructions
- Gather all ingredients.
- Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot, and sauté until soft, about 5 to 7 minutes.
- Add the flour and curry powder, cooking for an additional 5 minutes while stirring frequently.
- Pour in the chicken broth, mixing well, and bring to a boil. Reduce heat and let it simmer for about 30 minutes.
- Add the apple, rice, chicken, thyme, salt, and pepper. Let it simmer until the rice is tender, around 15 to 20 minutes.
- Just before serving, gently stir in the heated cream.
- Serve and enjoy!
Notes
For extra flavor, add a splash of lemon juice or lime before serving. Customize with other vegetables like bell peppers or spinach.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soups
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg