Bon Appetit's Mulligatawny Soup Chicken

Warm up with a bowl of Bon Appetit's Mulligatawny Soup Chicken, a vibrant and comforting dish that harmonizes bold spices and creamy textures. This recipe combines tender, shredded chicken thighs with a fragrant medley of curry powder, turmeric, and fresh ginger simmered in a rich base of chicken broth and coconut milk. Pops of sweetness from diced Granny Smith apple and hearty additions like white rice create a well-rounded flavor profile, while a squeeze of lemon juice adds a bright finish. Ready in just under an hour, this one-pot wonder is perfect for weeknight dinners or meal prep, serving up to six with ease. Garnish with fresh cilantro for an elegant touch, and for a more substantial meal, spoon it over fluffy basmati rice. A must-try for fans of comforting soups with an Indian-inspired twist!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 large Yellow onion (diced)
• 2 medium Carrots (peeled and diced)
• 2 Celery stalks (diced)
• 1 medium Granny Smith apple (peeled and diced)
• 3 Garlic cloves (minced)
• 1 tablespoon Fresh ginger (grated)
• 1.5 tablespoons Curry powder
• 0.5 teaspoons Ground turmeric
• 1 pound Chicken thighs (boneless, skinless)
• 6 cups Chicken broth (low-sodium)
• 0.5 cup White rice
• 1 cup Coconut milk (unsweetened, full-fat)
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro (chopped, for garnish)
• 2 cups Cooked basmati rice (optional, for serving)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.

Step 2

Add the diced onion, carrots, celery, and Granny Smith apple. Sauté for 8–10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.

Step 3

Stir in the minced garlic, grated ginger, curry powder, and ground turmeric. Cook for 1–2 minutes, until fragrant.

Step 4

Push the vegetables to one side of the pot and add the chicken thighs. Brown the chicken for 2–3 minutes per side.

Step 5

Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes.

Step 6

After 20 minutes, remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot.

Step 7

Stir in the uncooked white rice, coconut milk, lemon juice, salt, and black pepper. Simmer for an additional 12–15 minutes, or until the rice is tender.

Step 8

Taste and adjust seasoning with additional salt or lemon juice, if needed.

Step 9

Serve the Mulligatawny soup hot, garnished with fresh cilantro. For a heartier meal, ladle the soup over cooked basmati rice, if desired.

Nutrition Facts

Serving size	(3523.2g)

Amount per serving	% Daily Value*
Calories	2987.4

Total Fat 162.6g	0%
Saturated Fat 88.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 587.4mg	0%
Sodium 6930.4mg	0%
Total Carbohydrate 238.0g	0%
Dietary Fiber 21.9g	0%
Total Sugars 50.9g
Protein 153.8g	0%

Vitamin D 0IU	0%
Calcium 416.1mg	0%
Iron 23.7mg	0%
Potassium 3895.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 20.3%

Carbs: 31.4%