Chicken Mulligatawny Soup
This Indian inspired soup is mildly curried. Chicken and rice is heated in a pureed vegetable soup base. It's the perfect soup that will keep you warm throughout the winter. Serve with naan bread, if desired.
Ingredients
Serves: 6
- 50g butter
- 30g sliced onion
- 30g sliced carrots
- 30g chopped celery
- 35g chopped green pepper
- 1 apple, peeled, cored and sliced
- 225g chicken breast meat, chopped
- 4 tablespoons plain flour
- 1 teaspoon curry powder
- 1/4 teaspoon ground mace
- 4 whole cloves
- 1 tablespoon chopped fresh parsley
- 250g tinned whole plum peeled tomatoes
- salt and pepper to taste
- 160g cooked white rice
- 1.2 litres beef stock
Method
Prep:25min ›
Cook:1hr45min ›
Extra time:2hr10min ›
Ready in:4hr20min
- Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple and chicken. Cook until browned.
- Stir in flour, curry powder, mace, cloves, parsley and tomatoes. Cover and simmer 1 1/2 hours.
- Take chicken out, set aside and strain vegetables from stock. Return chicken to pot.
- Using a liquidiser, puree vegetables. Return to soup. Season to taste with salt and pepper.
- Add rice and boiling stock and serve.
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Reviews & ratings
Average global rating:
(13)
Reviews in English (9)
Before trying this recipe, I'd never had Mulligatawny soup and wasn't sure what to expect. I was a bit apprehensive when I saw how thick the mixture got after adding the flour but later realized there was nothing to worry about. This is the absolute best soup I've ever had! I followed the recipe "as is" except that I decided to double it since I wanted to use whole veggies (as opposed to 1/4 cups) and had lots of leftover rice from the day before. The recipe does not specify, but I used green apple, which added a fantastic punch to the flavor! This was so delicious and so easy. I can't wait to make it again! - 15 Feb 2005 (Review from Allrecipes US | Canada)
I'd never made this kind of soup before either, but it is now my new favorite! I had to make a few changes: didn't have any mace, so left it out; used chicken broth instead of beef broth; added 1/2 c. uncooked white rice and let it cook in the soup about 20 minutes. Delicious, thank you for the recipe. - 04 Nov 2011 (Review from Allrecipes US | Canada)
Awesome! I used margarine ;-) (please excuse, watching the cholesterol) and substituted egg whites for chicken which I added in the end. Excellent taste! - 08 Feb 2011 (Review from Allrecipes US | Canada)