Muligatawny Soup-The real one

The Best Mulligatawny Soup

Comfort food at its finest.

Seriously.

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

printable recipe

printable recipe with picture

*Note: this recipe makes use of already cooked chicken so plan accordingly!

*Serves 6-8

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

This entry was published on October 23, 2012 at 1:54 pm. It’s filed under Main Dish and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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