Chicken Mulligitawny Soup
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This is an old favorite soup of mine. I first discovered it when I was in high school & I attended the applied technology college twice a week my senior year. I was trying out the Culinary Arts program to see if that’s what I wanted to pursue after I finished high school. The Culinary program there was basically just students running the cafeteria. I was assigned soups for quite a while actually and I was really starting to get sick of making soup. Regardless, I frequented this recipe because the customers liked it & it was easy to make. We made ours with egg noodles instead of rice, but I have changed the recipe here for a more traditional Indian inspired chicken, rice & curry soup.
The most unique thing about this soup is that it has chunks of apple in it. It adds a light sweetness to the soup & it’s quite delicious. My kids gobbled this up as well, which is a miracle in itself. My 2 year old daughter was slurping it out of her bowl like it was a cup of chocolate milk. So this is an incredibly kid-friendly meal! Enjoy!
- 1/4 cup butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 Tbsp flour
- 2 tsp curry powder
- 2 small granny smith apples, peeled & diced (can substitute any tart apple)
- 1-2 chicken breasts, cubed
- 4 cups low-sodium chicken broth
- 1 pt (2 cups) half & half
- 1/2 cup long-grain white rice
- 1 tsp sugar
- Salt & Pepper
- Heat butter in a large stock pot. Saute onion, celery, & carrots for 5 minutes. Add flour & curry powder. Cook 3 more minutes.
- Next, add the apples, chicken cubes, chicken broth, half & half, rice & sugar. Simmer for 30 minutes.
- Season to taste with salt & pepper. Serve hot.
Nutrition Information:Yield: 6
Amount Per Serving: Unsaturated Fat: 0g
Recipe instruction altered from AllRecipes