Chicken Mulligatawny Soup
Chicken Mulligatawny Soup is a hearty and aromatic dish that combines tender chicken, vegetables, and spices, all simmered in a flavorful broth. This warming soup is perfect for chilly days and offers a delightful blend of Indian and British cuisine.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
- 1 Ladle
- 4 Serving bowls
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon cayenne pepper adjust to taste
- 4 cups chicken broth
- 1 cup cooked chicken, shredded about 2 boneless chicken breasts
- 1 medium apple, peeled and diced
- 1 cup coconut milk
- to taste salt
- to taste pepper
- optional fresh cilantro for garnish
- optional lime wedges for serving
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the diced carrots and celery. Cook for an additional 5 minutes, stirring occasionally.
- Stir in the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, garam masala, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.
- Stir in the cooked chicken and diced apple. Simmer for another 10 minutes.
- Pour in the coconut milk and season with salt and pepper to taste. Heat through for 5 minutes.
- Serve hot, garnished with fresh cilantro and lime wedges if desired. Enjoy!
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
You can also add other vegetables like peas or spinach for extra nutrition.
For a vegetarian version, substitute chicken with chickpeas and use vegetable broth instead.