Chicken Mulligatawny Soup
Lean chicken thighs, basmati rice and coconut milk bring Indian flavors to this easy soup to make in your slow cooker.
INGREDIENTS
- 4 boneless, skinless chicken thighs (about 1 lb)
- 1 large carrot, chopped
- 2 garlic cloves, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of turmeric
- 1 large onion, chopped
- 1/2 teaspoon of salt or to taste
- 1 tablespoon all-purpose flour
- 1/2 cup of rice
- 1/4 teaspoon pepper or to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon of curry powder
- 14 oz unsweetened coconut milk (1 can)
- 2 tbsp unsalted butter
- 2 stalks of celery, chopped
- 6 cups low sodium chicken broth
- 2 small apples, peeled, cored and chopped
INSTRUCTIONS
First, in a large casserole dish or soup kettle, melt the butter over medium-high heat. Add the onion, carrot, celery and garlic to the pot, season with salt and pepper, stir then cook for about 3 minutes until the onion and carrot soften and the garlic becomes aromatic.
Then, add the chicken thighs to the pan then season them with salt and pepper. Stir and cook for about 5 minutes until the chicken is no longer pink. Don't worry if it isn't cooked.
Add oregano, turmeric, curry powder and stir. Sprinkle with flour and stir again.
Add the chicken broth, rice, coconut milk, lower the heat to medium-low and cook the soup for about 10 minutes or until the rice is cooked through.
Transfer the chicken thighs to a bowl and shred them with a few forks, then return them to the pot.
Add the apples and cook for a few more minutes.
Garnish with fresh parsley and serve.
Happy Cooking Time.
