For this mulligatawny soup think of a classic chicken, veggie, and rice soup flavored with a bit of curry, dotted with tender, tart apples.
This is a delicious addition to my soup repertoire, and heaven knows I need some newbies since winter/soup season lasts interminably long around these parts.
If you aren’t familiar with Mulligatawny soup, there are a million versions out there, but for our purposes here today, think of a classic chicken, veggie, and rice soup flavored with a bit of curry and dotted with tender, tart apples.
I know the combination may sound strange but this soup is unbelievably delicious. Even my tentative don’t-put-fruit-in-my-main-dish husband was wowed over by the apples. They add a sweet, bright contrast to the hearty soup.
Thickened with a simple roux, the soup isn’t overly glumpy and sludgy – instead, thanks to the last-minute addition of cream, it becomes velvety, smooth and stays nice and soupy.
We had it for leftovers the next night and the flavors had developed into an even tastier concoction. The soup was a bit thicker the next day so instead of eating it with spoons, we scooped it up with saltine crackers and licked our fingers along the way.
That’s kind of how we roll around these parts.
Thanks, Christiana (and your sister, Melanie!), for the recipe!
- 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
- 2 tablespoons curry powder or 1 tablespoon hot curry powder
- 6 cups low-sodium chicken broth
- ½ 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
- 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.
Plan Ahead: this recipe makes use of already cooked rice and chicken so plan accordingly!
Recipe Source: adapted slightly from Christiana, a reader, who got it from her sister, Melanie