Pappy’s Mulligatawny Soup

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 210

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

1
In an 8-quart saucepot, combine the chicken legs and water.
2
Quarter one carrot and one onion; remove the leafy tops from the celery stalks.
3
Add the carrot quarters, onion quarters, celery tops, and the bay leaf to the pot with the chicken.
4
Heat the mixture to a boil over high heat, then skim off and discard any foam from the surface.
5
Reduce heat to low and simmer the mixture for 2 hours.
6
Strain the mixture, removing the chicken legs and setting them aside to cool.
7
Discard the vegetables from the broth, reserving the liquid.
8
Chop the remaining carrots, the second onion, and the celery stalks.
9
In a 2 1/2-quart saucepan, heat the vegetable oil over medium heat.
10
Add the chopped vegetables and sauté until the onion is golden.
11
Add the curry powder and flour; cook, stirring constantly, for 2 minutes.
12
Gradually add the reserved chicken broth, stirring constantly to prevent lumps; reduce heat and simmer for 30 minutes.
13
Shred the cooled chicken meat from the bones, discarding skin and bones.
14
Add the shredded chicken, brown rice, chopped apple, thyme, salt, and pepper to the soup; simmer for 20 minutes longer.
15
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.

Keywords: mulligatawny, chicken soup, curry soup, comfort food, warm soup, spicy soup, chicken thighs, brown rice, apple soup, thyme, carrots, celery, onion, homemade broth, winter meal, family dinner, leftover friendly, slow cooked, aromatic, hearty

Read it online: https://www.chefs-mate.com/recipe/pappys-mulligatawny-soup-country-living/