Chicken Mulligatawny Soup
Savor the rich, aromatic flavors of Chicken Mulligatawny Soup, a comforting classic with a vibrant twist. This hearty, curry-infused soup combines tender chicken thighs, creamy coconut milk, and a medley of warming spices like turmeric, cumin, and coriander for a truly satisfying meal. Diced carrot, celery, and green apple add a delightful balance of sweetness and texture, while simmered rice soaks up the bold flavors of the chicken broth. A splash of fresh lemon juice and a sprinkle of cilantro complete this irresistible dish. Perfect for chilly nights or when you crave something bold yet soothing, this one-pot recipe is easy to prepare, taking just an hour from start to finish, and makes enough to serve the whole family. Try this soul-warming, Indian-inspired soup today for a delicious mix of flavor, comfort, and nourishment!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 1 medium green apple, peeled and diced
- 6 cups chicken broth
- 0.5 cup uncooked white rice
- 1 cup coconut milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Cut the chicken thighs into small, bite-sized pieces and set aside.
In a large pot, heat the butter and olive oil over medium heat until melted.
Add the diced onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add curry powder, cumin, coriander, and turmeric to the pot, stirring well to coat the onions and release the spices’ aroma.
Mix in the diced carrots, celery, and green apple, cooking for 3-4 minutes to begin softening the vegetables.
Add the chicken pieces to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
Pour the chicken broth into the pot and bring to a gentle boil over medium-high heat.
Stir in the uncooked white rice, reduce the heat to low, and let the soup simmer for 20-25 minutes, or until the rice is tender and the flavors meld together.
Stir in the coconut milk and simmer for an additional 5 minutes.
Mix in the fresh lemon juice, salt, and black pepper. Adjust seasoning to taste.
Ladle the soup into serving bowls and garnish with chopped fresh cilantro. Serve hot.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 7786 mg | 339% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 53.8 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 398 mg | 31% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3830 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
