Mulligatawny Soup


*Note: this recipe makes use of already cooked rice and chicken so plan accordingly!

*Serves 6-8

1 tablespoon olive oil

½ onion, chopped

1 cup chopped carrots, about 3 large carrots, peeled

1 cup thinly chopped celery, about 3 stalks

¼ cup all-purpose flour

2 tablespoons curry powder or 1 tablespoon hot curry powder

6 cups low-sodium chicken broth

½ Granny Smith or other tart apple, cored, peeled and chopped

2 cups cooked rice, white or brown

2 cups cooked, diced chicken, about 2 chicken breasts

1 teaspoon salt

¼ teaspoon dried thyme

½ teaspoon black pepper

¾ cup whipping cream

In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the cream, warm the soup through, and serve.