Cozy comfort in a one pot meal, Chicken Mulligatawny Soup is easy to make and a cornucopia of flavor.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dinner, lunch
Cuisine: American, Indian, middle eastern
Keyword: chicken soup, mulligatawny
Servings: 8
Calories: 200kcal
Author: Kellie
Cost: $10
Equipment
stock pot
Ingredients
3tablespoonsolive oil
1yellow onionchopped
1carrotpeeled and diced
1celery stalkchopped
3garlic clovesminced
2 1/4teaspoonsminced ginger
2small applespeeled, cored and chopped
1bay leaf
1tablespooncurry powder
1teaspoonground cumin
1/2teaspoonsmoked paprika
1/2teaspoonground cinnamon
1/2teaspoonground turmeric
1/4teaspoonground cardamom
1/4teaspoonfreshly ground black pepper
1/2teaspoondried thyme
1/2cupred lentilsuncooked
1 1/2cupschopped cooked chicken breast
3cupschicken or vegetable broth
1cupcanned 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.