Mulligatawny Soup

This chicken recipe, Mulligatawny Soup, leans on olive oil, onion and chopped carrots. It makes 6 -8 servings and takes about 40 minutes.

• Yield 6 -8 servings
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 1 tablespoon olive oil
• ½ medium onion (chopped)
• 1 cup chopped carrots (about 3 large carrots, peeled)
• 1 cup thinly chopped celery (about 3 stalks)
• ¼ cup all-purpose flour
• 2 tablespoons curry powder or 1 tablespoon hot curry powder
• 6 cups low-sodium chicken broth
• ½ medium Granny Smith or other tart apple (cored, peeled and chopped)
• 2 cups cooked rice (white or brown)
• 2 cups cooked diced chicken (about 2 chicken breasts)
• 1 teaspoon salt
• ¼ teaspoon dried thyme
• ½ teaspoon black pepper
• ¾ cup whipping cream

Instructions

1. In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer.
2. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the cream, warm the soup through, and serve.

Loosen a leftover bowl with a splash of water when you reheat it.