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Chicken Mulligatawny Soup

Warmed with curry powder and sweetened with apple and honey, this pleasant potage is so appealing! What’s more, it’s a perfect way to use up any left-over rice from a Chinese take-away — though the recipe definitely warrants making up a pot of rice if need be!

Chicken Mulligatawny Soup

1 tbs. vegetable oil
1 onion, chopped
1 celery rib, chopped
1 carrot, chopped
½ tsp. dried thyme
1½ tsp. sweet curry powder
2 tbs. flour
2 tbs. honey
1 lb. uncooked chicken, cubed
1 large apple, peeled, cored and chopped
1 tbs. chopped fresh parsley
6-8 cups chicken broth (low sodium)
1 tsp. salt
½ tsp. pepper
1 cup whole milk
1½ cups cooked rice

In a large soup pot, heat the oil over medium-low heat. Add the onion, celery, carrot, and thyme. Cook, stirring often, until the onion is tender but not browned, about 5 minutes. Stir in the curry powder, flour, and honey. Cook for an additional 5 minutes.

Tip in the chicken, apple, and parsley, stirring to coat the chicken. Gradually add 6 cups of the chicken broth, then add the salt and pepper. Leave to simmer for 20-30 minutes, adding more broth if the soup gets too thick. Stir in the milk and rice. Heat through, check seasonings and serve with naan bread.

One Comment Post a comment
  1. Jinny #

    This soup is absolutely delicious. So easy to prepare. What a delight! Perfect for a week night supper.

    February 24, 2014

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