Spicy Mulligatawny Soup Chicken

Warm up your table with a bowl of Spicy Mulligatawny Soup Chicken, a bold and aromatic fusion of Indian-inspired spices and hearty comfort food. This vibrant soup blends tender shredded chicken, creamy coconut milk, and fluffy basmati rice with a symphony of flavors from curry powder, cumin, coriander, and a hint of cayenne pepper for a spicy kick. Loaded with fresh vegetables like carrots, celery, and a touch of green apple for a subtle sweetness, this dish is as wholesome as it is flavorful. Finished with a burst of tangy lemon juice and garnished with fresh cilantro, this easy-to-make soup is perfect for warming up chilly evenings while tantalizing your taste buds. With just 20 minutes of prep and 40 minutes of cook time, it's a satisfying dinner idea that’s quick, healthy, and sure to impress your family or guests.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 cloves, minced Garlic
• 1 tablespoon, minced Ginger
• 2 medium, diced Carrot
• 2 stalks, diced Celery
• 1 medium, peeled and diced Green apple
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Cayenne pepper
• 6 cups Chicken stock
• 1.5 cups Cooked basmati rice
• 1 cup Coconut milk
• 2 tablespoons Lemon juice
• 0.25 cup, chopped Fresh cilantro leaves
• 1.5 teaspoons (adjust to taste) Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until fully cooked. Remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken into bite-sized pieces.

Step 2

In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, minced garlic, and ginger until fragrant and translucent, about 3-4 minutes.

Step 3

Add the diced carrots, celery, and green apple to the pot. Stir and cook for another 5-6 minutes or until the vegetables begin to soften.

Step 4

Sprinkle the curry powder, ground cumin, ground coriander, and cayenne pepper into the pot. Stir well to coat the vegetables in the spices, cooking for 1-2 minutes to allow the spices to bloom.

Step 5

Pour in the chicken stock and bring the mixture to a boil. Lower the heat to a simmer, cover, and let cook for 15 minutes to allow the flavors to meld.

Step 6

Add the shredded chicken, cooked basmati rice, and coconut milk to the pot. Stir well and let simmer for another 10 minutes.

Step 7

Stir in the lemon juice and season with salt and black pepper to taste. Adjust the level of heat by adding more cayenne pepper if desired.

Step 8

Ladle the soup into bowls and garnish with chopped fresh cilantro leaves.

Step 9

Serve hot and enjoy your Spicy Mulligatawny Soup Chicken!

Nutrition Facts

Serving size	(3636.8g)

Amount per serving	% Daily Value*
Calories	2033.7

Total Fat 68.9g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 4.9g
Cholesterol 517.9mg	0%
Sodium 10010.3mg	0%
Total Carbohydrate 142.3g	0%
Dietary Fiber 13.5g	0%
Total Sugars 52.3g
Protein 215.8g	0%

Vitamin D 0IU	0%
Calcium 395.3mg	0%
Iron 26.7mg	0%
Potassium 2610.1mg	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: 30.2%

Protein: 42.1%

Carbs: 27.7%