Chicken Mulligatawny Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

2 tablespoons butter

1 tablespoon extra virgin olive oil

1 large onion, chopped (about 2 cups)

2 ribs celery, chopped (about 1 cup)

2 carrots, chopped (about 1 cup)

2 bay leaves

4 teaspoons curry powder

1 1/4 pound (570 g) boneless, skinless chicken thighs, trimmed of visible fat

2 cups (475 ml) chicken stock

2 cups (475 ml) water

1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt)

1/4 cup uncooked basmati rice

2 tart apples, cored, peeled, and chopped (about 2 cups)

1/4 (60 ml) cup heavy whipping cream

1/4 cup (60 ml) plain yogurt, for garnish

1 tablespoon minced chives, for garnish

Directions

Sauté the aromatics: Heat butter and olive oil on medium high heat in a large (4 to 5 quart), thick-bottomed pot. Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften. Add the bay leaves. Add the curry powder and mix to coat. Simply Recipes / Elise BauerSimply Recipes / Elise Bauer

Add the chicken, stock, and salt: Add the chicken thighs and stir to coat with the curry mixture. Add the stock and water to the pot. Add the salt. Bring to a simmer and reduce the heat to maintain a simmer. Cover and cook for 20 minutes. Simply Recipes / Elise BauerSimply Recipes / Elise Bauer

Remove the chicken, let cool to touch: Remove the chicken pieces from the pot. (They should be just cooked through. If not, return them to the pot for another 5 minutes or so, until they are cooked through.) Place on a cutting board and allow to cool to the touch. Simply Recipes / Elise BauerSimply Recipes / Elise Bauer

Add the rice and apples: Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked through.

Shred the chicken, return it to the soup, and add cream: While the apples and rice are cooking in the soup, shred the chicken, discarding any tough bits. Once the rice and apples in the soup are cooked, add the chicken back to the pot. Heat for 5 minutes more. Then stir in the cream. Simply Recipes / Elise BauerSimply Recipes / Elise Bauer

Serve: Serve with yogurt and chives. Did you enjoy this recipe? Let us know with a rating and review!

Nutrition

• Serving Size: Serves 4 to 6
• Calories: 356 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 131 mg
• Sodium: 666 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 10 g
• Protein: 26 g