Mulligatawny soup is a hearty curry-flavoured soup with rice. Apples add a nice sweetness to balance the heat from the curry and rotisserie chicken meat is used for convenience and added flavour.
Course Soup
Cuisine Indian
Keyword curry, hearty, rotisserie chicken, soup
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 4servings
Calories 253kcal
Author Liza Agbanlog
Ingredients
1onion, chopped
2stalks celery, chopped
1carrot, peeled and diced
1/4cupunsalted butter
1 ½tbspall-purpose flour
1 ½tspcurry powder
5cupschicken broth
½apple, cored and grated
¼cupwhite rice
1cupcubed rotisserie chicken
Sea salt and freshly ground black pepper to taste
1/8tspdried thyme
Instructions
Place the onion, celery, carrot and butter in a pot over medium high heat. Sauté for 2 minutes. Add the flour and curry, and cook, stirring often, for 2 minutes. Add the chicken broth, stir well and bring to a boil. Simmer for 20 minutes. Season with salt and pepper.
Add the apple, rice and thyme. Bring to a boil and then simmer until rice is cooked, about 15 minutes. Stir in the chicken and bring to a boil. Taste and correct the seasonings, if needed.