Chicken Mulligatawny Soup Recipe
Cozy comfort in a one pot meal, Chicken Mulligatawny Soup is easy to make and a cornucopia of flavor.
Servings: 8
Cost: $10
Equipment
- stock pot
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 1 carrot peeled and diced
- 1 celery stalk chopped
- 3 garlic cloves minced
- 2 1/4 teaspoons minced ginger
- 2 small apples peeled, cored and chopped
- 1 bay leaf
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup red lentils uncooked
- 1 1/2 cups chopped cooked chicken breast
- 3 cups chicken or vegetable broth
- 1 cup canned unsweetened coconut milk
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large dutch oven or stock pot over medium heat.
- Add the onion, carrot and celery cooking until softened, approximately 5 minutes.
- Stir in the garlic and ginger. Cook for an additional minute until fragrant.
- Add the apples, bay leaf, curry powder, cumin, paprika, cinnamon, turmeric, cardamon, black pepper and thyme. Cook for 2 more minutes, stirring to prevent scorching.
- Stir in the lentils, chicken and chicken broth. Bring to a boil and simmer for 10-15 minutes until the lentils are tender.
- Add the coconut milk and cook for 2-3 more minutes.
- Season with salt and pepper, to taste.
Notes
Mulligatawny soup can be made up to 2 days in advance. Store in an airtight container in the refrigerator and reheat on the stovetop or in the microwave.
Nutrition
Calories: 200kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Sodium: 339mg | Potassium: 384mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1390IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 2mg