Weather: 23 degrees, blizzard warning in effect
What I’m listening to: David Crowder Band, Oh for Joy
My middle son was home sick today and there was a storm brewing outside, so it was just a hot soup sort of day. Mulligatawny gets its bright color from the curry in the base. There are several varieties of mulligatawny soup out there to try with different meat, spice, and vegetable combinations.
This easy chicken apple version is thick and hearty, with a little spice from the curry and a little sweetness from the apples. The truth is, no one knows there are apples in it. They cook down and blend in with all the veggies and just leave people pondering that wonderful flavor they can’t put their finger on. It’s perfect as a main dish because you have your chicken, rice, and vegetables all in one cozy pot.
Chicken Apple Mulligatawny Soup
Yields: 4 servings
- 1/4c butter
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/2 large onion, chopped
- 1 apple (I used Gala), cored and chopped
- 2t curry powder
- 3T flour
- 4c chicken broth
- 5 chicken breast tenderloins, chopped
- 1/3c white rice
- salt and pepper to taste
- 1/4c half-and-half
In a large pot over medium heat, melt butter and saute onions, carrots, and celery until onions are translucent. Add apple and curry powder. Cook and stir until curry is fragrant, about two minutes. Add flour and stir to combine.
Pour in chicken broth. Add chicken and rice. Bring up to a boil and turn heat down to medium-low, simmering about 20 minutes or until rice is cooked through, stirring occasionally to prevent rice from sticking to bottom of pan.
Season with salt and pepper to taste and pour in half-and-half. Stir and serve.