Chicken Mulligatawny Soup

Creamy curry chicken soup with apples, rice, and vegetables. Nice springtime soup that’s not too heavy because it uses apples instead of potatoes. Great one-pot meal! Serves 4-6.

2 tbsp butter
1 tbsp olive oil
1 large onion, chopped (about 2 cups)
2 ribs celery, chopped (about 1 cup)
2 carrots, chopped (about 1 cup)
2 bay leaves
4 tsp curry powder
1 1/4 lb boneless, skinless chicken thighs
2 cups chicken stock
2 cups water
1 1/2 tsp kosher salt
1/4 cup uncooked basmati rice
1/2 bag Iowa Choice Harvest Iowa-Grown Apples, chopped
1/4 cup heavy whipping cream
1/4 cup plain yogurt, for garnish
1 tbsp minced chives, for garnish

1. Heat butter and olive oil on medium-high heat in a large (4-5 quart) thick-bottomed pot. Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften. Add the bay leaves. Add the curry powder and stir to coat.

2. Add the chicken thighs and stir to coat with the curry mixture. Add the stock, water, and salt. Bring to a simmer and cook, covered, for 20 minutes.

3. Once the chicken pieces are cooked through, remove them from the pot. Place on a cutting board to cool.

4. Add the rice and apples to the soup. Return to a simmer and cook, covered, for 15 minutes or until the rice is cooked through.

5. Meanwhile, shred the chicken, discarding any tough bits. Once the rice and apples are cooked, add the chicken back to the pot. Heat for 5 minutes more, then stir in the cream.

6. Serve with a dollop of yogurt and a sprinkle of chives.

Recipe adapted from Simply

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