Mulligatawny Soup | life of a doctor’s wife – WordPress.com

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My mom used to make this soup for Christmas Eve dinner. It seems like he did every year of my childhood, and a few years beyond that. So even now that I’ve adapted the recipe and eaten it all year round, the aroma and flavors still carry a Christmas chill.

It’s such a good soup. It is abundant. It is adaptable. It is forgiving. Leftovers are great. And it’s EASY.

The original recipe comes from Joy of Cooking, which, as you can see on the cover, is a much-loved cookbook in our house.

My husband and I have adjusted it a bit, over the years, to our liking. I have recently found that it works well in the cooking pot, but it is also very easy to make on the stove.

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“Mulligatawny 2” />

Mulligatawny Soup (adapted from Joy of Cooking)

Servings: 6-8, depending on what you consider a serving Ingredients:

4 celery stalks

, diced 2

large carrots, diced

1

cup diced onion

2 tablespoons

unsalted butter

2 tablespoons

vegetable

oil 3 tablespoons flour

1 1/2

tablespoons curry powder

2-4

boneless, skinless chicken breasts

8 cups

low-sodium chicken broth

2

bay leaves

1/4 to 1 cup uncooked or 1/2

to 2 cups cooked long-grain rice, depending on whether you want a more soup or a more stewed soup

1/2 teaspoon salt 1/2 teaspoon

black pepper

1/2

teaspoon thyme dry

1 cup milk,

heated 1

/

2 cup diced green apple (optional)

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https://lifeofadoctorswife.files.wordpress.com/2020/01/mulligatawny-4.jpg” alt=”Mulligatawny 4″ />

Instructions:

Crockpot version

1. In a small saucepan over medium heat, melt the butter and vegetable oil

. Add

2. onion, celery and carrot; Sauté lightly until the onion is translucent and the vegetables are slightly tenderized

. Add

3. flour and curry to vegetables; Stir and cook until fragrant, about a minute

.

4. Slow cooker spray insert with cooking spray.
5. Add cooked vegetables, raw chicken breasts, broth, bay leaf, salt, pepper and thyme; stir.
6. Add raw rice.
7. Simmer for 6-8 hours, or over high heat for 4 hours. (Check the temperature of the chicken before eating it.)
8. Before serving, heat the milk and add it to the slow cooker. Add optional diced apples at this point as well.
9. Remove the chicken and crumble; return to the pot.
10. Remove the bay leaves.
11. Add salt and pepper to taste.

Stove version

Note: The ingredients are the same, except that the rice and chicken must already be cooked

.

1. In a large pot over medium heat, melt the butter and vegetable oil together

. Add onion,

2. celery and carrot; Sauté lightly until the onion is translucent and the vegetables are slightly tenderized.

Add

3. flour and curry to vegetables; stir and cook until fragrant, about a minute

.

4. Add broth, bay leaves, salt, pepper and thyme; stir

.

5. Bring to a boil; Simmer for 15 minutes.

Add shredded cooked chicken,

6. cooked rice, and optional diced apples

.

7. Simmer for 15 minutes

.

8. Immediately before serving, add the hot milk

.

9. Add salt and pepper to taste.

Notes:

1. This is a very indulgent and adaptable recipe. You can add more or less chicken, more or less rice, more or less milk. Sometimes I’ve put milk out altogether.
2. You can substitute half and half milk, heavy cream or coconut milk.
3. You can add a splash of lemon to the soup before serving, for a little shine.
4. It is very simple to cut this recipe in half, but the leftovers freeze well.
5. I don’t think apples add anything to the recipe, but my husband likes them.

Enjoy it!