Comfort food at its finest.
Even looking at this soup makes the world a better place in my eyes.
*If everyone ate this soup every week I bet 99 percent of the worlds problems would be solved.
Yum. Yum. Yum.:) Enjoy!
*Okay, I’m not exactly sure about that statistic, but I’m sure it would be close.:)
The Best Mulligatawny Soup
*Note: this recipe makes use of already cooked chicken so plan accordingly!
1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
¼ cup all-purpose flour
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
1 Granny Smith or other tart apple, cored, peeled and chopped
1 cup of orzo noodles (they are shaped like tear drops found in the noodle section at my grocery store)
2 cups cooked, diced chicken, about 2 chicken breasts
1 teaspoon salt
¼ teaspoon dried thyme
½ teaspoon black pepper
¾ cup whipping cream
In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, orzo chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the cream, warm the soup through, and serve.
Recipe Source: Adapted from here at melskitchencafe.com