Chicken Mulligatawny Soup from the Frugal Gourmet
Warm up your kitchen with the timeless flavors of Chicken Mulligatawny Soup from the Frugal Gourmet, a hearty and aromatic dish that perfectly balances comfort and sophistication. This rich, golden soup is infused with the bold, earthy warmth of curry powder, while tender shredded chicken, diced apple, and creamy heavy cream add layers of texture and flavor. Nutritious vegetables like onion, carrot, and celery form the base, complemented by the delicate sweetness of diced apple and the satisfying heartiness of white rice. This one-pot recipe comes together in under an hour, making it an ideal option for busy weeknights or cozy weekends. Garnished with a sprinkle of fresh parsley, every bowl delivers a velvety, indulgent experience that’s sure to delight. Perfect for those searching for traditional mulligatawny soup recipes, comfort food ideas, or hearty curry soups, this dish is a must-try for soup lovers everywhere!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 large Onion, diced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 2 cloves Garlic, minced
- 2 tablespoons Curry powder
- 2 tablespoons All-purpose flour
- 6 cups Chicken stock
- 2 cups Chicken breast, cooked and shredded
- 1 medium Apple, peeled, cored, and diced
- 1 cup White rice, cooked
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Heat the butter in a large pot over medium heat until melted.
Add the diced onion, carrot, celery, and garlic. Sauté for about 5 minutes, or until the vegetables are softened.
Stir in the curry powder and cook for 1 minute to bloom the spices.
Sprinkle the flour over the vegetables and stir well. Cook for another minute, stirring constantly.
Gradually whisk in the chicken stock to create a smooth, lump-free broth. Bring to a gentle boil.
Add the shredded chicken and diced apple to the pot. Reduce the heat, cover, and simmer for 15 minutes to allow the flavors to blend.
Stir in the cooked rice, heavy cream, salt, and black pepper. Simmer for an additional 5 minutes, or until heated through.
Taste the soup and adjust the seasoning with more salt and pepper if necessary.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 7946 mg | 345% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 35.9 g | ||
| Protein | 244.4 g | 489% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 352 mg | 27% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2379 mg | 51% | |
*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.
