How to make Mulligatawny Soup
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (23)
- 25 oz skinless boneless chicken thigh
- 1/4 cup basmati rice uncooked
- 4 oz red apple sliced into large chunks
- 8 oz carrot sliced into large chunks
- 2 oz onion coarsely diced
- 4 oz celery sliced
- 1 bay leaf
- 1/4 cup cilantro chopped
- 1 tbsp unsalted butter
- 1 1/2 tbsp olive oil
- 3 1/2 tbsp heavy cream
- 2 tbsp Greek yogurt
- 1 cup milk
- 1 cup unsalted chicken broth
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp garlic powder
- 1 tsp paprika
- 1/4 tsp turmeric powder
- 1/2 tsp cumin
- 1/2 tsp pepper flake
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
INSTRUCTIONS
Cook the mirepoix: In a pot over medium heat, add 1 1/2 tbsp olive oil, 1 tbsp unsalted butter, 8 oz carrot, 2 oz onion, and 4 oz celery. Cook for 3 minutes, stirring occasionally.
Cook the spices: Add 1/2 tsp salt, 1/2 tsp ground black pepper, 1 bay leaf, 1 tbsp garlic powder, 1 tsp paprika, 1/4 tsp turmeric powder, 1/2 tsp cumin, 1/2 tsp pepper flake, 1/2 tsp cardamom, and 1/2 tsp cinnamon to the pot and stir for another 2 minutes until everything is well-coated.
Cook the soup: Add 25 oz skinless boneless chicken thigh to the pot and stir around, then add 1/4 cup basmati rice.
Add 1 cup milk and 1 cup unsalted chicken broth. Bring the soup to a boil over high heat. Once bubbling, reduce the heat to low and simmer for 20 minutes.
Shred the chicken: Remove the chicken from the soup and shred it into bite-sized pieces, then put them back into the soup.
Add the apples: Add 4 oz red apple and 3 1/2 tbsp heavy cream to the soup. Stir and simmer gently for 3 minutes. Turn off the heat.
Garnish and serve: Sprinkle 1/4 cup cilantro over the soup. Transfer the soup to serving bowls and add dollops of Greek yogurt on top. Serve immediately.
