MULLIGATAWNY CHICKEN SOUP

Mulligatawny Chicken Soup image

Make and share this Mulligatawny Chicken Soup recipe from Food.com.

Provided by VeggiesByCandlelight

Categories Chicken

Time 30m

Yield 10 serving(s)

Number Of Ingredients 23

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Ingredients

1 garlic clove, minced
1/4 teaspoon ground cumin
6 whole cloves, finely crushed
2 tablespoons curry powder
1/4 teaspoon ground ginger
1 pinch cayenne pepper
1/4 cup unsalted butter
4 lbs roasting chickens, cut into serving pieces
chicken giblets, coarsely chipped
3 stalks celery & leaves, thinly sliced
2 large onions, chopped
2 carrots, chopped
1 leek, thinly sliced (white part only)
11 cups chicken stock
1 pinch salt
1 pinch ground pepper
2/3 cup long grain brown rice
2 medium apples, peeled, cored and diced (tart)
1 cup Greek yogurt
2 tablespoons fresh lemon juice (or to taste)
2/3 cup coconut milk
lightly toasted sliced almonds, to garnish
chopped fresh parsley, to garnish

Steps:

Combine garlic and spices.
melt butter in large skillet over medium- high heat. Add chicken and sauté until lightly browned on all sides.
Add giblets and sauté until cooked through.
transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet . Add celery, onion, carrot, leek and spice mixture and blend well.
add a small ladle of stock as cook over low eat, stirring constantly, until vegetable are tender.
Add to chicken.
stir in remaining stock and season with salt and pepper.
cover and simmer 30 minutes.
Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
degrease soup if necessary.
Stir in lemon juice, then blend in coconut milk.
taste and adjust seasoning.
Pour into heated tureen and sprinkle with parsley and almonds.

Nutrition Facts : Calories 517.2, Fat 30.5, SaturatedFat 12.1, Cholesterol 105.7, Sodium 501.4, Carbohydrate 31.8, Fiber 3.4, Sugar 10.6, Protein 29.1