Mulligatawny Soup

½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
1 pinch dried thyme
salt and ground black pepper to taste
½ cup heavy cream, heated

Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently.

Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.

Just before serving, stir in hot cream.

Serve and enjoy!

Cook’s Note
You can use any variety of apple in this recipe, but I like to use a tart apple, such as Granny Smith. It holds its shape and balances the spices nicely.

Nutrition Facts

Calories 223 Total Carbohydrate 14g Dietary Fiber 1g Total Sugars 3g Protein 7g Total Fat 16g Saturated Fat 10g Cholesterol 62mg Vitamin C 3mg Sodium 734mg Calcium 38mg Iron 1mg Potassium 186mg