Mulligatawny

This classic Mulligatawny soup is a comforting blend of savory chicken broth, sweet apples, and a warm array of spices like curry, chili, and allspice. The addition of chicken wings adds deep flavor to the stock, while the breast meat provides tender protein. Fresh vegetables like carrots, celery, and parsley add texture and brightness, balancing the rich, spiced base. ItâÂÂs a hearty, satisfying dish perfect for chilly evenings or when you need a robust, flavorful meal that feels like a warm hug in a bowl. Serve with crusty bread or rice to soak up the delicious broth. This recipe yields a generous amount, making it ideal for sharing or enjoying leftovers throughout the week.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 1330

Description

This classic Mulligatawny soup is a comforting blend of savory chicken broth, sweet apples, and a warm array of spices like curry, chili, and allspice. The addition of chicken wings adds deep flavor to the stock, while the breast meat provides tender protein. Fresh vegetables like carrots, celery, and parsley add texture and brightness, balancing the rich, spiced base. ItâÂÂs a hearty, satisfying dish perfect for chilly evenings or when you need a robust, flavorful meal that feels like a warm hug in a bowl. Serve with crusty bread or rice to soak up the delicious broth. This recipe yields a generous amount, making it ideal for sharing or enjoying leftovers throughout the week.

Directions

1
Heat canola oil in a large pot over medium heat.
2
Add onions, celery, and garlic; cook and stir until softened, about 5 minutes.
3
Stir in curry powder, chili powder, allspice, thyme, and black pepper; cook for 1 minute until fragrant.
4
Add chicken stock, water, chicken wings, chicken breast halves, carrots, apples, potatoes, sweet red peppers, and canned tomatoes.
5
Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour until chicken is cooked through and vegetables are tender.
6
Remove chicken wings and discard.
7
Remove chicken breast halves and set aside on a cutting board.
8
Once cool enough to handle, shred the chicken meat from the bones.
9
Return shredded chicken to the pot.
10
Stir in fresh parsley just before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1330kcal

% Daily Value *
Total Fat 57 gg88%
Saturated Fat 15 gg75%
Cholesterol 414 mgmg138%
Sodium 532 mgmg23%
Total Carbohydrate 39 gg13%
Dietary Fiber 7 gg29%
Sugars 16 gg
Protein 147 gg294%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mulligatawny-2/