Mulligatawny Soup

Full of warm, spicy flavor, this mulligatawny soup recipe is one of my all-time favorites. It is packed with tender chicken, veggies, and brown rice all swimming in a rich, curry-based broth.

Course Main Course, Soup

Cuisine British

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 186kcal

Author Sharon Rhodes

Ingredients

½ onion diced
2 stalks celery diced
1 large carrot diced
2 cloves garlic minced
2 tbsp butter
2 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
2 tbsp curry powder
1 tbsp turmeric
1 tbsp cumin
¼ cup brown rice *rinsed well
8 cups chicken broth
2 chicken breasts, cut into bite-sized pieces

Instructions

Heat olive oil and butter in a large soup pot. Add chopped onions, celery, and carrots, and sprinkle with salt and pepper. Sauté until tender, about 5-7 minutes.
Stir in the minced garlic and stir for one minute longer.
Add spices and brown rice, stir well, and cook for five more minutes. Keep stirring so it does not burn.
Add chicken broth, mix well again, and bring to a boil. Reduce the heat to medium and simmer for about 30 minutes.
Meanwhile, chop up the chicken breast into bite-sized pieces and add them to the soup. Simmer for another 20 minutes.
Serve warm.

Notes

To Store: Pour any leftovers into an airtight container and keep in the fridge for up to 3 days.

To Freeze: Completely cool and transfer to a freezer-safe airtight container and freeze for up to 3 months.

Nutrition