There are fewer soups more comforting than a hearty chicken soup. Not many recipes can compare to the healing power of a warm bowl of Mulligatawny soup. While its name might be funny, this soup is seriously packed with delicious ingredients. Made with chicken, onions. carrots, celery, spices and one unusual but necessary ingredient. Can you guess it? Mulligatawny soup calls for half of a green apple, and trust us, you don’t want to omit this. Nothing is more satisfying on a chilly night than a big bowl of this warm soup.
Step 1. Cook the vegetables: Sauté onions, celery, carrots, garlic and butter in a large pot over medium heat until they start to soften, about 8-10 minutes. Add the flour, curry powder, and turmeric, and cook, stirring, until fragrant, about 5 minutes. Add 6 cups of chicken stock, bring to a boil, then simmer for 30 minutes, stirring occasionally.
Step 2. Cook the rice: Add the apple, rice, chicken, nutmeg, and thyme to the pot. Season to taste with salt and pepper. Simmer and stir for another 15 minutes, or until the rice is cooked. Add the remaining chicken stock as needed. When the rice is done, remove the pot from heat.
Step 3. Add finishing ingredients: Stir in the coconut milk. Serve topped with parsley.
Cook Time: 1 hour 20 min
Sauté onions, celery, carrots, garlic and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
Add the flour, curry powder, and turmeric, and cook, stirring, until fragrant, about 5 minutes.
Add 6 cups of chicken stock, bring to a boil, then simmer for 30 minutes, stirring occasionally.
Add the apple, rice, chicken, nutmeg, and thyme to the pot. Season to taste with salt and pepper. Simmer and stir for another 15 minutes, or until the rice is cooked. Add the remaining chicken stock as needed.
When the rice is done, remove the pot from heat. Stir in the coconut milk.
Serve topped with parsley.
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