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Mulligatawny Soup
Prep
20 mins
Cook
1 hr
Servings
6
Difficulty
Hard
This mulligatawny soup is my go to comfort dish when I want something warm and deeply satisfying. It's an Anglo Indian classic that combines aromatic curry spices with tender chicken and vegetables in a creamy, soul warming broth. The best part? It comes together in just about an hour and uses simple ingredients you probably already have in your kitchen. Carrots bring wonderful nutritional benefits, packed with beta carotene for eye health, and the curry powder adds both flavor and anti inflammatory properties. This recipe feels fancy enough to impress guests but honestly requires minimal effort, making it perfect for busy weeknights or lazy weekend cooking.
Ella x
Ingredients
- ½ cup chopped onion½ cup chopped onion
- 22 stalks celery, chopped
- 11 carrot, diced
- ¼ cup butter¼ cup butter
- 11 ½ tablespoons all-purpose flour
- 11 ½ teaspoons curry powder
- 44 cups chicken broth
- ½ apple, cored and chopped½ apple, cored and chopped
- ¼ cup white rice¼ cup white rice
- 11 skinless, boneless chicken breast half - cut into cubes
- 11 pinch dried thyme, salt and ground black pepper to taste
- ½ cup heavy cream, heated½ cup heavy cream, heated
Detail level
Instructions
- 1
Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently. Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes.
- 2
Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
- 3
Just before serving, stir in hot cream.
- 4
TheBritishBaker
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