Pappy’s Mulligatawny Soup
Description
This classic Mulligatawny soup offers a perfect balance of savory chicken broth and warm spices. The recipe begins by simmering chicken legs to create a deep, flavorful stock, which is then used to cook a medley of carrots, celery, and onions. A paste of curry powder and flour thickens the soup, while diced apples add a subtle sweetness that cuts through the heat. Brown rice provides heartiness, making it a complete meal in a bowl. This comforting dish is ideal for chilly evenings and freezes beautifully for later enjoyment. The addition of fresh thyme and a dollop of yogurt at the finish adds brightness and creaminess.Directions
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In an 8-quart saucepot, combine the chicken legs and water.
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Quarter one carrot and one onion; remove the leafy tops from the celery stalks.
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Add the carrot quarters, onion quarters, celery tops, and the bay leaf to the pot with the chicken.
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Heat the mixture to a boil over high heat, then skim off and discard any foam from the surface.
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Reduce heat to low and simmer the mixture for 2 hours.
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Strain the mixture, removing the chicken legs and setting them aside to cool.
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Discard the vegetables from the broth, reserving the liquid.
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Chop the remaining carrots, the second onion, and the celery stalks.
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In a 2 1/2-quart saucepan, heat the vegetable oil over medium heat.
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Add the chopped vegetables and sauté until the onion is golden.
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Add the curry powder and flour; cook, stirring constantly, for 2 minutes.
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Gradually add the reserved chicken broth, stirring constantly to prevent lumps; reduce heat and simmer for 30 minutes.
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Shred the cooled chicken meat from the bones, discarding skin and bones.
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Add the shredded chicken, brown rice, chopped apple, thyme, salt, and pepper to the soup; simmer for 20 minutes longer.
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To serve, ladle into soup plates and garnish each with a sprig of fresh thyme, if desired.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 9.0g14%
- Saturated Fat 2.5g13%
- Cholesterol 67mg23%
- Sodium 62mg3%
- Total Carbohydrate 18.0g6%
- Dietary Fiber 2.0g8%
- Sugars 3.0g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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