Mulligatawny soup means "pepper water," and curry is the particular ingredient that gives this incredible dish such a delicious flavor, or so I'm told. This old recipe was given to me long ago.
⏱️ Recipe Details
- Prep Time: 20 mins
- Cook Time: 1 hr
- Total Time: 1 hr 20 mins
- Servings: 6
📝 Ingredients
- ½ cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, diced
- ¼ cup butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- 4 cups chicken broth
- ½ apple, cored and chopped
- ¼ cup white rice
- 1 skinless, boneless chicken breast half - cut into cubes
- 1 pinch dried thyme
- Salt and ground black pepper to taste
- ½ cup heavy cream, heated
👩🍳 Directions
Step 1
Gather all ingredients.
Step 2
Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes.
Step 3
Add flour and curry, and cook 5 more minutes, stirring frequently.
Step 4
Add chicken broth, mix well, and bring to a boil.
Step 5
Reduce heat and simmer for about 30 minutes.
Step 6
Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
Step 7
Just before serving, stir in hot cream.
Step 8
Serve and enjoy!
💡 Cook’s Note
You can use any variety of apple in this recipe, but I like to use a tart apple, such as Granny Smith. It holds its shape and balances the spices nicely.
🥗 Nutrition Facts
Calories: 223
Total Carbohydrate: 14g
Dietary Fiber: 1g
Total Sugars: 3g
Protein: 7g
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 62mg
Vitamin C: 3mg
Sodium: 734mg
Calcium: 38mg
Iron: 1mg
Potassium: 186mg
