Chicken Mulligatawny Soup

5.0
(4)
4 Reviews
3 Photos

The list of ingredients is long, but don't let that intimidate you! It's actually quite easy to make. You can find the ingredients at natural food markets or well-stocked grocery stores. This soup tastes best when made 24 hours before eating.

Submitted by Lux
Published on April 15, 2020
3
Prep Time:
35 mins
Cook Time:
24 mins
Total Time:
59 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 Granny Smith apple, finely chopped

  • 1 small onion, finely chopped

  • 2 stalks celery, finely chopped

  • 1 carrot, finely chopped

  • 1 jalapeno pepper, finely chopped, or more to taste

  • 3 tablespoons minced ginger

  • 2 tablespoons curry powder

  • 3 cloves garlic, minced

  • ½ teaspoon garam masala (Optional)

  • ½ teaspoon red pepper flakes

  • 2 tablespoons olive oil

  • 4 cups chicken broth

  • 1 cup seeded and chopped tomatoes

  • 2 skinless, boneless chicken breast halves

  • 1 (14 ounce) can coconut milk

  • 2 cups fresh spinach

  • ¼ cup chopped cilantro, or to taste

  • 3 cups cooked jasmine rice

  • 1 lime, cut into wedges

Directions

  1. Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.

  2. Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.

  3. Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

Cook's Notes:

The better quality curry you use, the better the soup will taste.

Don't forget to wear gloves when you handle the jalapeno, as the juice can irritate bare hands. Be very careful not to touch your eyes or nose while you are still wearing your pepper-juice-covered gloves!

Use reduced-fat coconut milk if you prefer.

Rather than shredding the chicken in the pot, you can also shred it on a cutting board and add it back to the pot.

Nutrition Facts (per serving)

280 Calories
16g Fat
27g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 280
% Daily Value *
Total Fat 16g 20%
Saturated Fat 10g 51%
Cholesterol 20mg 7%
Sodium 627mg 27%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 11g 21%
Vitamin C 12mg 14%
Calcium 52mg 4%
Iron 4mg 19%
Potassium 419mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.