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.
Servings 4 servings
- 1 onion , chopped
- 2 stalks celery , chopped
- 1 carrot , peeled and diced
- 1/4 cup unsalted butter
- 1 ½ tbsp all-purpose flour
- 1 ½ tsp curry powder
- 5 cups chicken broth
- ½ apple , cored and grated
- ¼ cup white rice
- 1 cup cubed rotisserie chicken
- Sea salt and freshly ground black pepper to taste
- 1/8 tsp dried thyme
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.
Calories: 253kcal | Carbohydrates: 20g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 1189mg | Potassium: 455mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2900IU | Vitamin C: 24.6mg | Calcium: 43mg | Iron: 1.3mg