THE BEST MULLIGATAWNY SOUP RECIPE
Steps:
- Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
- Add the flour and the curry, and cook over medium heat for 5 more minutes.
- Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
- Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
- When serving, add heated cream (optionally) and chopped fresh parsley.
Nutrition Facts : Calories 692 kcal, Carbohydrate 30 g, Protein 43 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 282 mg, Sodium 746 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
MULLIGATAWNY SOUP
This Mulligatawny Soup is a traditional curry soup with origins in Indian cuisine and it's deeply satisfying, comforting and delicious. Mildly spicy, creamy, loaded with chicken and apples, simply incredible!
Provided by Joanna Cismaru
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- In a large Dutch Oven or soup pot melt the butter over medium-high heat. Add the onion, carrot, celery and garlic to the pot, season with salt and pepper, stir then cook for about 3 minutes until the onion and carrot softens and the garlic becomes aromatic.
- Add the chicken thighs to the pot then season them with salt and pepper. Stir and cook for about 5 minutes until the chicken is no longer pink. Don't worry if it's not cooked through.
- Add the oregano, turmeric, curry powder and stir. Dust with the flour and stir again.
- Add the chicken broth, rice, coconut milk, lower the heat to a medium-low then let the soup cook for about 10 minutes or until the rice is cooked through.
- Transfer the chicken thighs to a bowl and shred with a couple forks, then add back to the pot.
- Add the apples and cook for a couple more minutes.
- Garnish with fresh parsley and serve.
Nutrition Facts : Calories 424 kcal, Carbohydrate 31 g, Protein 22 g, Fat 24 g, SaturatedFat 17 g, Cholesterol 81 mg, Sodium 364 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
BON APPETIT'S MULLIGATAWNY SOUP ( CHICKEN )
This Classic Anglo-Indian soup, the name of which means "pepper water," should be richly endowed with meat and piquantly spiced. Taste the soup as it cooks, adding lemon juice, cayenne pepper and curry powder as necessary.
Provided by Betty E. Kohler
Categories Whole Chicken
Time 40m
Yield 12 10 oz. servings
Number Of Ingredients 22
Steps:
- Combine garlic and spices.
- Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
- Add giblets and saute until cooked through.
- Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
- Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
- Add to chicken.
- Stir in remaining stock and season with salt and pepper.
- Cover and simmer 30 minutes.
- Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
- When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
- Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
- Degrease soup if necessary.
- Stir in lemon juice, then blend in cream.
- Taste and adjust seasoning.
- Pour into heated tureen and sprinkle with parsley and almonds.
Nutrition Facts : Calories 462.1, Fat 28, SaturatedFat 11.2, Cholesterol 108.8, Sodium 417.2, Carbohydrate 27.4, Fiber 2.4, Sugar 9.7, Protein 24.8
MULLIGATAWNY SOUP I
The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.
Provided by L. Peter
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
- Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
- When serving, add hot cream.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g
MULLIGATAWNY - CURRIED CHICKEN AND APPLE SOUP
Mulligatawny is a hearty curry flavored soup that's filled with tender chicken, apples, and rice. It's a healthy and delicious meal for any day of the week.
Provided by Carissa Serink
Categories Soup
Time 55m
Number Of Ingredients 18
Steps:
- Heat the canola oil in a dutch oven over medium high heat. Add onion, carrots, celery, and salt and cook until soft, about 5 minutes. Add the chicken, and cook until no longer pink, 3-5 minutes. Stir in the garlic, curry powder, chili powder, cumin, and pepper and cook until fragrant, about 1 minute.
- Add the chicken broth, tomatoes and rice, and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Add the apples and continue to cook for 15 more minutes. Remove soup from heat and stir in the yogurt, cilantro, and lemon juice.
Nutrition Facts : ServingSize 1 Serving, Calories 260 kcal, Carbohydrate 27 g, Protein 22 g, Fat 8 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 65 mg, Sodium 960 mg, Fiber 3 g, Sugar 9 g
CHICKEN MULLIGATAWNY SOUP
The list of ingredients is long, but don't let that intimidate you! It's actually quite easy to make. You can find the more exotic ingredients at Asian markets, natural food markets, or the Asian section of well-stocked grocery stores. This soup tastes best when made 24 hours before eating.
Provided by Lux
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 59m
Yield 8
Number Of Ingredients 19
Steps:
- Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
- Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
- Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.7 g, Cholesterol 19.8 mg, Fat 15.5 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 10.1 g, Sodium 626.7 mg, Sugar 4.2 g
CHICKEN MULLIGATAWNY SOUP
Slip your spoon into this curry-scented chicken mulligatawny soup and prepare for a taste explosion. It's so EASY to make and is the ultimate one-bowl meal.
Provided by Elise Bauer
Categories Soup 1-Pot Comfort Food
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Add the rice and apples: Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked through.
Nutrition Facts : Calories 368 kcal, Carbohydrate 24 g, Cholesterol 140 mg, Fiber 4 g, Protein 28 g, SaturatedFat 8 g, Sodium 679 mg, Sugar 10 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
APPLE MULLIGATAWNY SOUP ( CHICKEN )
Make and share this Apple Mulligatawny Soup ( Chicken ) recipe from Food.com.
Provided by dicentra
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes.
- Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.
- Pour in coconut milk and chicken stock and bring to a boil.
- Add squash and reduce heat to simmer for 15 minutes.
- Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
- Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
Nutrition Facts : Calories 465.8, Fat 23.1, SaturatedFat 13.8, Cholesterol 56.1, Sodium 323.6, Carbohydrate 44.3, Fiber 7.8, Sugar 24.4, Protein 24.5
MULLIGATAWNY SOUP
Mulligatawny soup is a thick and creamy Indo-British curry soup loaded with chicken, vegetables and apple.
Provided by Saima Zaidi
Categories Soup
Number Of Ingredients 16
Steps:
- Chop all the vegetables and fruit - onion, carrots, garlic, and apples (core and peel apples before chopping).
- Cut the chicken breasts into small bite-sized pieces.
- Press saute on your instant pot and melt the butter. Add onion, garlic and carrots. Fry the vegetables for 2 or 3 minutes until they are slightly soft and fragrant.
- Add chicken, red lentils, Madras curry powder, black pepper powder and salt. Saute for 2 or 3 minutes until the chicken loses its raw, pink color and turns white. Add a few splashes of water if you find that the chicken is sticking to the pot.
- Add chicken or vegetable broth and finally the apples. Cancel saute and close the lid. Make sure the steam release handle is sealed. Hit pressure cooking (high) for 10 minutes. When the timer beeps, wait for 10 minutes and release pressure.
- Open the pot and stir in the coconut cream. If the soup appears to be a bit thin, simmer it on saute (normal) for 5 minutes.
- Take it out in bowls and garnish with chopped parsley, fresh chilli flakes and oregano. Squeeze some lemon juice as well if you want an extra kick in your soup. Serve with warm, crusty bread on the side.
Nutrition Facts : ServingSize 1 /2 cup, Calories 159.1 kcal, Sugar 4.5 g, Sodium 518.2 mg, Fat 9.6 g, SaturatedFat 6.3 g, Carbohydrate 13.1 g, Fiber 2.8 g, Protein 5.5 g, Cholesterol 21.2 mg, UnsaturatedFat 2 g
CHICKEN MULLIGATAWNY SOUP
Steps:
- In a large heavy-bottomed pot or Dutch oven, add 1 tablespoon of the olive oil over medium high heat and once hot, add half of the chicken and brown, 4-5 minutes. Remove to a bowl. Repeat with rest of oil and chicken then remove to the same bowl.
- Add the butter and once melted, add the onion, celery and carrots. Stir with a wooden spoon, scraping the brown bits on the pan bottom.
- Cook for four minutes then add garlic and cook for one more minute.
- Lower heat to medium and add the flour, curry, garam masala, cumin, thyme, pepper and salt if using and stir and cook for three minutes.
- Add half the stock and stir to thicken. Add remaining stock and the rice. Stir to combine.
- Bring to a boil, lower heat to low, cover and cook 15 minutes.
- Remove cover, bring heat to medium and add apples and cooked chicken and cook 5-10 minutes until apples are tender.
- Stir in cream and remove from heat and serve.
Nutrition Facts : ServingSize 1 bowl, Calories 358 calories, Sugar 10 g, Sodium 578.1 mg, Fat 18.9 g, SaturatedFat 9.1 g, TransFat 0.2 g, Carbohydrate 35.3 g, Fiber 3.3 g, Protein 12.2 g, Cholesterol 61.7 mg
CHICKEN MULLIGATAWNY SOUP WITH APPLES
Steps:
- 1. In a large saucepan or Dutch oven, heat the peanut oil. Add the onion and cook over medium heat, stirring frequently, until it is soft but not brown, about 5 minutes. Add the garlic and curry powder and cook until fragrant, about 1 minute longer. 2. Add the stock and chicken to the saucepan, cover and simmer over low heat for 10 minutes. Meanwhile, in a medium bowl, toss the apple with the lemon juice. 3. Whisk the coconut milk and lime juice into the soup. Remove the soup from the heat and season with salt and pepper. Divide the soup among four bowls and garnish with the apple mixture and cilantro. Serve immediately
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Cuisine AmericanCategory Main CourseServings 6Estimated Reading Time 7 mins
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Ratings 7Calories 313 per servingCategory Soup
- Saute the onion and shredded carrots in the butter in a large pot. Add flour and curry and cook five more minutes. Stir in the chicken broth and bring to a boil.
- Reduce to a simmer for about 30 minutes. While simmering, cook the chicken pieces in a fry pan. Add chicken, apple, rice, raisins, thyme, salt, and pepper to the soup.
- Simmer for 20 more minutes until the rice is done. When there is about 2 minutes left, stir in the cream.
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4/5 (4)Total Time 1 hrCategory Healthy Chicken Rice Soup RecipesCalories 221 per serving
- Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.
- Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir
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5/5 (9)Total Time 40 minsCategory SoupCalories 306 per serving
- Heat 1 tsp butter in a large soup pot over medium heat. Add the chicken and cook, stirring, until cooked through. Remove from pot to a bowl and set aside.
- Heat another tsp of butter in the same soup pot, over medium heat. Add the onion, carrot and celery and cook, stirring until onions are softened, about 3-4 minutes.
- Add ginger and curry paste and cook, stirring, for about 1 minute. Add chicken broth, shredded apple and rice. Return the cooked chicken to the pot and stir in.
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Category Main DishCalories 297 per serving
- Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes or until the onions have softened.
- Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
- Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
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Ratings 3Calories 325 per servingCategory Healthy Chicken Rice Soup Recipes
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