Back in October when I was laid up with Covid, my wife and I started binge watching Seinfeld on Netflix. If you're familiar with the show, and especially the Soup Nazi episode, one of the soups he makes is chicken mulligatawny. Until now, I never made it before but knew it was something I would enjoy. All I really knew about it that it was an "Indian soup simmered to perfection by one of the great soup artisans of our generation." I had to wait awhile for my taste and smell to come back so there was no point in making it then. Finally had the chance to make it earlier this week.
Chicken Mulligatawny Soup
2T. butter and 1T. of olive oil
2lbs. boneless, skinless chicken thighs trimmed of excess fat
4 large carrots
4 stalks celery
2 large onions
3 cloves of garlic
3 bay leaves
8 cups chicken stock
2 Granny smith apples peeled, cored and diced
1/2c. uncooked rice (I used basmati)
1/2c. heavy whipping cream
2Tbsp. Curry powder
1tsp. salt
1/2tsp. ground cumin
1/2tsp. turmeric
1/2tsp. thyme
1/4tsp. black pepper
Melt butter and oil in a large stock pot over medium high heat, Add chopped onions, carrots and celery and sauté until softened, about 5-8 minutes.
Next, add your minced garlic and cook for another minute. Then add your spices and mix to coat. Then add your chicken and bay leaves.
Add chicken broth, and scrape up any browned bits from the bottom. Bring to a good simmer then cover and reduce heat. Let chicken cook for approximately 20 minutes.
After 20 minutes, remove the chicken thighs, and shred or dice the meat when cool to the touch. Pick out any excess fat or cartilage.
Add the apples and simmer for 15 minutes. NOTE: I make soup to eat for a few days of dinner so I cook my rice separately and add it when reheating the soup. If you are planning to eat this soup the day of, you could add your rice at this step. You may have to add water or broth when reheating the next day as the rice will continue to absorb the broth.
After the apples and/or rice have softened, add your chicken back to the soup. Stir in your heavy cream at this point.
And here's the the chicken mulligatawny soup served the next day with rice.
This was a very good soup and something I will definitely make again and add to the winter rotation. Thanks for looking.
Chicken Mulligatawny Soup
2T. butter and 1T. of olive oil
2lbs. boneless, skinless chicken thighs trimmed of excess fat
4 large carrots
4 stalks celery
2 large onions
3 cloves of garlic
3 bay leaves
8 cups chicken stock
2 Granny smith apples peeled, cored and diced
1/2c. uncooked rice (I used basmati)
1/2c. heavy whipping cream
2Tbsp. Curry powder
1tsp. salt
1/2tsp. ground cumin
1/2tsp. turmeric
1/2tsp. thyme
1/4tsp. black pepper
Melt butter and oil in a large stock pot over medium high heat, Add chopped onions, carrots and celery and sauté until softened, about 5-8 minutes.
Next, add your minced garlic and cook for another minute. Then add your spices and mix to coat. Then add your chicken and bay leaves.
Add chicken broth, and scrape up any browned bits from the bottom. Bring to a good simmer then cover and reduce heat. Let chicken cook for approximately 20 minutes.
After 20 minutes, remove the chicken thighs, and shred or dice the meat when cool to the touch. Pick out any excess fat or cartilage.
Add the apples and simmer for 15 minutes. NOTE: I make soup to eat for a few days of dinner so I cook my rice separately and add it when reheating the soup. If you are planning to eat this soup the day of, you could add your rice at this step. You may have to add water or broth when reheating the next day as the rice will continue to absorb the broth.
After the apples and/or rice have softened, add your chicken back to the soup. Stir in your heavy cream at this point.
And here's the the chicken mulligatawny soup served the next day with rice.
This was a very good soup and something I will definitely make again and add to the winter rotation. Thanks for looking.
