Smoked Chicken Mulligatawny Soup

A fragrant, hearty soup made with smoked chicken, root vegetables, basmati rice, and curry paste, finished with soured cream.

Soup Chicken Main Course High Protein Curry

Estimated Nutrition

Calories

352.1

kcal / serving

2112.5 kcal total

Carbs

37.4g

per serving

224.6 g total

Fat

14.7g

per serving

88.2 g total

Protein

17.6g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Curry Paste

null

Dairy

piece

Soured Cream

for serving

GrainsCereals

Basmati Rice

null

piece

Naan Bread

warm, for serving

Liquids

Chicken Stock

null

Meat

200

Smoked Chicken

sliced

NutsSeeds

clove

Garlic

sliced

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Coriander

chopped fresh

OilsFats

Vegetable Oil

null

Vegetables

piece

Onion

finely chopped

piece

Carrot

diced

piece

Parsnip

diced

piece

Baking Potatoes

diced

Pea

fresh or frozen

Method

Heat the vegetable oil in a saucepan and fry the onion, carrot, and parsnip on low heat for five minutes.

Add the garlic and curry paste and cook for four minutes.

Stir in the potato, rice, and stock, then season with salt and pepper.

Simmer the soup for 25 minutes before adding the smoked chicken and peas to cook for five more minutes.

Blend one third of the soup in a food processor until smooth.

Return the blended soup to the pan and stir until heated through.

Serve the soup topped with coriander alongside soured cream and warm naan bread.