Best 10 Mulligatawny Chicken Soup Recipes

CHICKEN MULLIGATAWNY SOUP

Steps:

• 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.
• 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.
• 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.

CHICKEN COCONUT CURRY SOUP - A.K.A. EASY MULLIGATAWNY!

Steps:

• In a large pot add water, chicken stock cubes, salt pepper. Bring to a boil.
• Add chicken, reduce to medium heat. Let simmer about 10 minutes.
• Add potatoes, carrots, onions. Let simmer about 20 minutes.
• Add curry powder, ginger, garlic, salt & pepper. Reduce to low heat. Let simmer about 10 minutes.
• Once the potatoes are fully tender, remove from heat and add coconut milk.
• Puree with hand blender.
• Serve with Basmati rice and enjoy!
• *** Notes: 1. Try not to substitute the fresh ginger or garlic for powdered or paste. This will really alter the overall taste (and not in a good way.). 2. Shake the can of coconut milk before using. Most of the coconut flavor is in the bits that settle at the bottom of the can. 3. You can add chilli powder to make this spicier. It really depends on how hot the curry powder you use is. I usually use a blend of very hot Madras curry powder and very mild Caribbean curry powder.

SLOW-COOKER CHICKEN MULLIGATAWNY SOUP RECIPE - (4.1/5)

Steps:

• Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, 1 teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils. Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste.

SPICY MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Chop chicken into small cubes.
• Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
• Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
• Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
• Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
• Add chicken and cook for 2 minutes until it's heated through.
• Sprinkle with parsley or cilantro to serve.

CHICKEN MULLIGATAWNY SOUP WITH APPLES

Steps:

• 1. In a large saucepan or Dutch oven, heat the peanut oil. Add the onion and cook over medium heat, stirring frequently, until it is soft but not brown, about 5 minutes. Add the garlic and curry powder and cook until fragrant, about 1 minute longer. 2. Add the stock and chicken to the saucepan, cover and simmer over low heat for 10 minutes. Meanwhile, in a medium bowl, toss the apple with the lemon juice. 3. Whisk the coconut milk and lime juice into the soup. Remove the soup from the heat and season with salt and pepper. Divide the soup among four bowls and garnish with the apple mixture and cilantro. Serve immediately

CHICKEN MULLIGATAWNY SOUP FROM "THE FRUGAL GOURMET"

Steps:

• In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
• Remove, cool, debone, and chop the meat and skin coarsely.
• Save the stock in the pot.
• Set the meat aside.
• Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
• Saute just until the onion is tender.
• Add this to the pot of reserved stock.
• Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
• Cover and simmer for 30 minutes.
• Add the deboned chicken.
• Simmer for 5 minutes.
• Garnish with the fresh coriander and black pepper.
• I like lots of black pepper in this dish!

CHICKEN MULLIGATAWNY SOUP

Steps:

• Heat oil in large pan and add onions, garlic, ginger and green curry paste.
• Cook stirring until onion is soft.
• Add carrot, cinnamon quill, lentils, potatoes and chicken stock.
• Simmer, covered about 30 mins or until potatoes are tender.
• Discard cinnamon quill.
• Tast & if too hot use skin of one small lemon, add water or additional stock to reduce the heat and taste is as desired.
• Process 1/2 the lentil mixture until smooth,.
• return to pan with remaining lentil mixture and chicken.
• Simmer uncovered until chicken is tender.
• Vitamize the soup - but not to smooth.
• Finally before serving add coconut milk, coriander and lemon juice.

MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside.
• Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils.
• Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours.
• Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed.
• The recipe suggests using red lentils for a nice color but states you can also use green or brown ones.

MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Place chicken breasts in a large saucepan or soup pot and add water to cover.
• Add the curry, onion, garlic and parsley.
• Cover and bring to a boil, then reduce heat and simmer till chicken is tender, about 30 minutes.
• Remove the chicken from the stock and set aside to cool.
• Add enough water to the stock to make 6 cups. Bring to a boil, and add the rice, brown lentils, split peas, bell peppers, salt, ground pepper and apple. Simmer gently.
• When the chicken is cool enough to handle, dice it and add to the pot. Cook the soup for 35 minutes more, then stir in red lentils and continue cooking till the rice is done and legumes are tender (about 10 minutes).
• Stir in the yogurt. Taste and adjust seasonings.
• Serve at once.

MULLIGATAWNY CHICKEN SOUP

Steps:

• 1. Heat oil in a 3 quart saucepan and saute the carrot & onion for 5 minutes. 2. Peel, core and dice apple. Stir into the vegetables and saute for 5 minutes. 3. Stir in the flour and curry powder. 4. Gradually pour in the stock and chicken, bring to boil. Reduce heat, cover pan and simmer for 20 minutes. 5. Add the rice and simmer for 5-10 minutes longer. Remove from heat. 6. To Scald the cream, heat it in a small pan to just below boiling (tiny bubbles will form at edge of the liquid)or you can just use milk. Add to soup and serve.