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Mulligatawny Soup

Mulligatawny- Chicken Curry Soup is a spicy and flavorful soup that is made with a variety of ingredients, including chicken, vegetables, and spices. This curry chicken stew is a hearty and satisfying meal that is perfect for a cold winter day.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Main Course, Main Dish, Soups & Stews
Cuisine: American, Indian
Keyword: Mulligatawny, Sweet Chicken & Vegetable Curry Stew
Servings: 6 servings
Calories: 490kcal

Ingredients

  • 2 TBSP olive oil
  • 1 onion medium sized , chopped fine
  • 1 celery stalk sliced fine
  • 2 carrots medium sized , sliced
  • 1 green pepper cored and diced
  • 2 apples peeled, cored and diced
  • ¼ cup golden raisins
  • 3 cups cooked diced chicken about 2 chicken breasts
  • ½ cup flour
  • 1 TBSP cornstarch
  • 2-3 tsp curry powder
  • 5 cups chicken broth three 15 oz cans
  • 14.5 oz diced tomatoes
  • salt & pepper to taste
  • 2 cups hot cooked rice

Instructions

  • Prep: Prepare all the fruits and vegetables. The onion, celery, carrots, green pepper, and apples need to be cored, peeled, chopped, and diced.
  • You also need the chicken cooked and shredded, give this easy recipe for shredded chicken a try. Or to simplify this step, use rotisserie chicken.
  • Assemble & cook: Start heating the oil in a large pot over medium heat. Add the onion, celery, carrots, green pepper, raisins and apple and sauté for about 15 minutes.
  • In a small bowl, combine the flour, curry powder, and cornstarch.
  • After 15 minutes, add the flour mixture to the pot and mix well. Begin adding in chicken broth, one can at a time, stirring well to incorporate the flour/curry mixture between cans.
  • Add in the cooked chicken and can of tomatoes.
  • Simmer & serve: Cover the pot and simmer on low heat for an hour.
  • While the soup is simmering, prepare the rice according to the package directions. When ready to serve, fill a soup bowl about halfway with hot rice, then ladle the Mulligatawny over the top and enjoy!

Notes

Mulligatawny soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply heat it up on the stove or in the microwave until it's hot.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 80g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 841mg | Potassium: 772mg | Fiber: 5g | Sugar: 15g | Vitamin A: 3620IU | Vitamin C: 29mg | Calcium: 75mg | Iron: 3mg