Spiced Chicken Mulligatawny Soup
This delightful Spiced Chicken Mulligatawny Soup draws on rich Anglo-Indian culinary traditions, offering a warm and satisfying blend of flavors. The name 'Mulligatawny' translates to 'pepper water', reflecting the soup's spicy heritage. Infused with tender chicken, aromatic spices, and a hint of sweetness from apples, this hearty soup presents a harmonious balance of taste and texture. Ideal for cozy gatherings or a comforting weeknight meal, this recipe allows for personal adjustments—just taste as you go and enhance with fresh lemon juice, cayenne pepper, and curry powder to suit your palate.
12
Servings
210
Calories
23
Ingredients
Ingredients
Garlic clove
1 (minced)
Cumin seed
1/4 teaspoon (ground)
Whole cloves
6 (finely crushed)
Curry powder
1 tablespoon (or to taste)
Ginger
1/4 teaspoon (ground)
Cayenne pepper
to taste
Unsalted butter
1/4 cup (1/2 stick)
Roasting chicken
1 (4 - 4 1/4 lb) (cut into serving pieces)
Chicken giblets
to taste (coarsely chopped)
Celery
3 stalks (with leaves, thinly sliced)
Large onions
2 (chopped)
Carrots
2 (diced)
Leek
1 (thinly sliced (white part only))
Chicken stock
11 cups (defatted, preferably homemade)
Salt
to taste (freshly ground)
Pepper
to taste (freshly ground)
Long grain rice
2/3 cup
Medium apples
2 (peeled, cored and diced (tart))
Plain yogurt
1 cup
Fresh lemon juice
2 tablespoons (or to taste)
Whipping cream
2/3 cup (warmed)
Fresh parsley
to garnish (chopped)
Sliced almonds
to garnish (lightly toasted)
Instructions
1
In a small bowl, combine minced garlic, ground cumin, crushed cloves, curry powder, ground ginger, and cayenne pepper. Set aside.
2
In a large skillet, melt the butter over medium-high heat. Once melted, add the chicken pieces and sauté until they are lightly browned on all sides, approximately 8-10 minutes.
3
Add the chopped giblets to the skillet and continue sautéing until they are fully cooked, about 5 minutes more. Transfer the chicken and giblets to a large stockpot.
4
Drain all but 1 tablespoon of fat from the skillet. Add the sliced celery, chopped onions, diced carrots, and sliced leek to the skillet. Stir in the spice mixture and blend well, cooking until the vegetables are tender, approximately 5-7 minutes.
5
Pour a small ladle of chicken stock into the skillet to deglaze, scraping up any browned bits from the bottom. Once the mixture is combined, add it to the stockpot with the chicken.
6
Pour in the remaining chicken stock, season with freshly ground salt and pepper, and cover the pot. Allow the soup to simmer for 30 minutes.
7
Using a slotted spoon, remove the chicken pieces from the pot and set aside to cool slightly. Stir the rice into the soup and cook for an additional 15 minutes.
8
Once the chicken is cool enough to handle, remove the skin and bones, and cut the meat into bite-sized pieces.
9
Return the cut chicken to the soup, then blend in the diced apples and yogurt. Simmer for another 10 minutes.
10
If necessary, degrease the soup by skimming excess fat from the surface.
11
Stir in the fresh lemon juice and warmed cream, mixing well. Taste and adjust seasoning as desired.
12
Ladle the soup into a heated tureen and garnish with freshly chopped parsley and lightly toasted almonds.
Nutrition Information
15g
Fat
11g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Chicken Mulligatawny Soup?
It is a hearty Anglo-Indian soup that blends savory chicken, aromatic spices, and a hint of sweetness from apples.
What does the name Mulligatawny mean?
The name translates to 'pepper water', which reflects the soup's spicy heritage.
How many servings does this recipe provide?
This recipe makes approximately 12 servings.
What are the primary spices used in this soup?
The spice blend includes garlic, ground cumin, crushed cloves, curry powder, ground ginger, and cayenne pepper.
What kind of chicken should I use?
The recipe calls for one roasting chicken weighing between 4 and 4.25 pounds, cut into serving pieces.
How long should I brown the chicken?
The chicken should be sautéed in butter for approximately 8-10 minutes until lightly browned on all sides.
Are chicken giblets required for this recipe?
The recipe includes coarsely chopped giblets for added flavor, though they can be adjusted to taste.
Which vegetables are included in the base?
The base consists of sliced celery with leaves, chopped onions, diced carrots, and the white part of a leek.
How do I prepare the leek for the soup?
Use only the white part of the leek and slice it thinly.
What is the purpose of deglazing the skillet?
Deglazing with a small amount of chicken stock helps scrape up the flavorful browned bits from the bottom of the pan.
How much chicken stock is needed?
You will need 11 cups of defatted chicken stock, preferably homemade.
How long does the soup simmer initially?
The soup should simmer for 30 minutes once the stock and vegetables are added.
When do I add the rice to the soup?
Add the rice after the initial 30-minute simmer, once the chicken pieces have been removed from the pot.
How long does the rice take to cook in the soup?
The rice should cook in the simmering soup for about 15 minutes.
Do I leave the skin and bones on the chicken?
No, once the chicken has cooled, you should remove the skin and bones and cut the meat into bite-sized pieces.
What type of apples are best for Mulligatawny?
The recipe recommends using two medium tart apples that have been peeled, cored, and diced.
When should I add the yogurt and apples?
The yogurt and diced apples are stirred into the soup after the rice has finished cooking.
How do I degrease the soup?
You can degrease the soup by skimming any excess fat from the surface using a spoon.
Is the cream added cold?
No, the whipping cream should be warmed before being stirred into the soup.
What is the final step before serving?
The final step is to stir in fresh lemon juice and warmed cream, then adjust the seasoning.
What are the recommended garnishes?
Garnish the soup with freshly chopped parsley and lightly toasted sliced almonds.
How many calories are in a serving?
Each serving contains approximately 210 calories.
What is the protein content per serving?
There are 13 grams of protein in each serving.
How much fat is in one serving of this soup?
There are 15 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains about 11 grams of carbohydrates.
Can I make this soup spicier?
Yes, you can increase the amount of cayenne pepper and curry powder to suit your personal preference.
What kind of rice is used?
The recipe calls for 2/3 cup of long grain rice.
How much butter is needed for sautéing?
Use 1/4 cup (or half a stick) of unsalted butter.
What is the total simmering time?
The total simmer time is approximately 55 minutes (30 mins initial, 15 mins for rice, 10 mins for apples/yogurt).
How should the soup be served?
It is best served in a heated tureen to keep the soup warm while garnishing.