This is my version of Indian mulligatawny soup, and it’s been a well-reviewed recipe on my blog and in my weekly food column in the newspaper. This colorful, fragrant soup comes together quickly. The subtle sweetness of the apples and the warmth of the curry make this a perfect fall into winter weeknight meal. This is also a great one to make when you have leftover roasted or rotisserie chicken on hand. Rather than using uncooked chicken as called for in the recipe, just shred up your leftover cooked chicken and stir it in as a substitute for the chopped chicken.
- Yield: 4 Servings
- 3 tablespoons butter
- 2 carrots, chopped
- 2 ribs celery, chopped
- ½ large onion, chopped
- 1 apple, peeled and chopped
- 2 teaspoons curry powder
- 3 tablespoons all-purpose flour
- 1 pound boneless, skinless chicken, chopped
- 1 quart (4 cups) chicken broth
- 0.33 cup jasmine rice
- ¼ cup half-and-half (or coconut milk)
- Salt and ground black pepper
- In a Dutch oven, melt the butter over medium heat. Cook the carrots, celery, and onion, stirring frequently, for 2 minutes. Add the apple and sprinkle in the curry powder. Stir to coat, cooking for 2 minutes, or until the curry is toasted and fragrant. Add the flour to the pot, stirring to combine, and cook for 2 minutes.
- Add the chicken, chicken broth, and rice to the pot. Bring to a boil, reduce the heat to medium low, and simmer for 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot, or until the chicken and rice are cooked through.
- Remove the pot from the heat and stir in the half-and-half. Season with salt and pepper to taste. Ladle into bowls and serve.