Hearty Chicken Mulligatawny Soup with Pureed Vegetables

Recipe Collection: Dinner

Hearty Chicken Mulligatawny Soup with Pureed Vegetables is a comforting Indian classic that combines tender chicken, aromatic spices, and pureed vegetables for a rich, satisfying meal. This non-vegetarian dish is perfect for those seeking gluten-free and dairy-free options. Its unique flavor profile makes it versatile for lunch or dinner, pairing beautifully with crusty bread or served over rice.

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Overview

This classic Mulligatawny Soup is a flavorful blend of tender chicken, aromatic spices, and pureed vegetables, creating a comforting dish with a rich history dating back to the 1930s. Perfect for a cozy meal, this soup is a delightful fusion of textures and tastes.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

Indian

Serving Size: 6

Cooking Time: 90 minutes

Ingredients

• 0.25 Cups butter
• 0.25 Cups onion, sliced
• 0.25 Cups carrots, sliced
• 0.25 Cups celery, sliced
• 0.25 Cups green bell pepper, sliced
• 1 Whole apple, peeled and sliced
• 1 Cup chicken breast meat, chopped
• 0.25 Cups all-purpose flour
• 1 Teaspoon curry powder
• 0.25 Teaspoon mace, minced
• 4 Whole cloves
• 1 Tablespoon parsley, minced
• 1 Cup stewed tomatoes
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Cup cooked white rice
• 5 Cups beef stock

Steps

1. Melt the butter in a large saucepan over medium heat. Add the onion, carrot, celery, green bell pepper, apple, and chicken. Cook until the ingredients are browned.
2. Stir in the flour, curry powder, mace, cloves, parsley, and stewed tomatoes. Cover the saucepan and let it simmer for 1.5 hours.
3. Remove the chicken from the pot and set it aside. Strain the vegetables from the broth and return the chicken to the pot.
4. Using a food mill, puree the strained vegetables and return them to the soup. Season with salt and pepper to taste.
5. Add the cooked white rice and boiling beef stock to the soup. Stir well and serve hot.

Enjoy your hearty chicken mulligatawny soup!