Spicy Mulligatawny Soup Chicken
Warm up your table with a bowl of Spicy Mulligatawny Soup Chicken, a bold and aromatic fusion of Indian-inspired spices and hearty comfort food. This vibrant soup blends tender shredded chicken, creamy coconut milk, and fluffy basmati rice with a symphony of flavors from curry powder, cumin, coriander, and a hint of cayenne pepper for a spicy kick. Loaded with fresh vegetables like carrots, celery, and a touch of green apple for a subtle sweetness, this dish is as wholesome as it is flavorful. Finished with a burst of tangy lemon juice and garnished with fresh cilantro, this easy-to-make soup is perfect for warming up chilly evenings while tantalizing your taste buds. With just 20 minutes of prep and 40 minutes of cook time, it's a satisfying dinner idea that’s quick, healthy, and sure to impress your family or guests.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 2 medium, diced Carrot
- 2 stalks, diced Celery
- 1 medium, peeled and diced Green apple
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 6 cups Chicken stock
- 1.5 cups Cooked basmati rice
- 1 cup Coconut milk
- 2 tablespoons Lemon juice
- 0.25 cup, chopped Fresh cilantro leaves
- 1.5 teaspoons (adjust to taste) Salt
- 0.5 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until fully cooked. Remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken into bite-sized pieces.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, minced garlic, and ginger until fragrant and translucent, about 3-4 minutes.
Add the diced carrots, celery, and green apple to the pot. Stir and cook for another 5-6 minutes or until the vegetables begin to soften.
Sprinkle the curry powder, ground cumin, ground coriander, and cayenne pepper into the pot. Stir well to coat the vegetables in the spices, cooking for 1-2 minutes to allow the spices to bloom.
Pour in the chicken stock and bring the mixture to a boil. Lower the heat to a simmer, cover, and let cook for 15 minutes to allow the flavors to meld.
Add the shredded chicken, cooked basmati rice, and coconut milk to the pot. Stir well and let simmer for another 10 minutes.
Stir in the lemon juice and season with salt and black pepper to taste. Adjust the level of heat by adding more cayenne pepper if desired.
Ladle the soup into bowls and garnish with chopped fresh cilantro leaves.
Serve hot and enjoy your Spicy Mulligatawny Soup Chicken!
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 10010 mg | 435% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 52.3 g | ||
| Protein | 215.8 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2610 mg | 56% | |
*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.
