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Mulligatawny soup in a white bowl with white ladle
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Mulligatawny Soup

Inspired by the 90s sitcom about nothing, this curry spiced soup with chicken and rice is sure to hit the spot on a cold winter's day.
Course Soup
Cuisine American
Keyword curry, indian food, turmeric
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 Servings

Ingredients

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1/2 cup chopped peeled Granny Smith apple
  • 1 tablespoon all purpose flour
  • 1 tablespoon Madras curry powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 4 cups chicken stock
  • 1/2 cup uncooked basmati or other white rice
  • 2 cups diced cooked chicken
  • 1/4 - 1/2 cup unsweetened coconut milk

Instructions

  • Heat butter and olive oil in a large dutch oven or heavy pot over medium heat. Once butter has melted stir in onion, celery, carrots and apples. Cook until softened slightly, about 5 minutes, stirring occasionally.
  • Stir in flour, curry, garam masala and turmeric and cook one minute. Slowly stir in chicken stock. Bring to a boil and reduce heat to low. Simmer for 30 minutes.
  • Remove soup from heat and use an immersion blender, to puree the soup until smooth (there may still be a few veggie pieces and that is OK). Note: If you don't have an immersion blender, allow soup to cool and blend in batches in a blender or food processor.
  • Return soup to burner and heat over medium heat. Stir in rice and cooked chicken. Cook 20 - 25 minutes or until rice is cooked. Stir in 1/4 cup coconut milk. Season to taste with salt and pepper and add remaining coconut milk if desired.
  • Ladle into warm soup bowls and serve.

Notes

Enjoy!