For the past two weeks, D and I have headed down to the Saturday morning Wausau farmers market. I won't lie; part of the allure of hitting up the Wausau market is that we can stop for a Starbucks chai latte on the way there. (Good thing, as we need to get up extra early so that we don't miss all the good produce before the early birds buy it all up.) We've taken to buying fresh meat at the market from one of the farmers we met at the Slow Food Marathon County Field Days event. When we purchase a whole chicken, I try not to let anything go to waste after we roast it. So the carcass is used to make chicken stock, which is then used to make a soup that contains any of the leftover chicken meat.
This time around, I opted to make a mulligatawny soup. This spicy curry soup has a British-Indian origin and roughly translates to "pepper-water" in the Tamil language. The original version was a vegetarian soup with a lentil base; today the soup commonly contains chicken or beef and is thickened with rice. You can opt to cook the rice in the soup (as described in the recipe below), or you could use pre-cooked rice. If you opt to use pre-cooked rice, just stir it in when you add in the chicken meat to reheat it.
This soup is full of flavor but is not overwhelmingly spicy; if you prefer a bit more spice, you could use a hot Madras curry in place of typical curry powder. As this recipe makes at least six servings, you'll be happy to note that the soup tastes even better on day two (and three...).
Chicken Mulligatawny Soup (printer-friendly version)
makes six servings
1 tablespoon canola oil
1 large yellow onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
3 cloves garlic, minced
2 Granny Smith apples, peeled and diced
1 1/2 teaspoons curry powder
1/2 teaspoon vindaloo spice [optional]
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
6 cups low-sodium chicken broth
1/2 cup white basmati rice, uncooked
12 ounces cooked chicken breasts, shredded into bite-size pieces
1 cup lite coconut milk
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons sliced almonds, toasted
1. Heat a large saute pan over medium-high heat. Add the sliced almonds and toast until golden brown, about 2-3 minutes. Stir (or gently shake the pan) occasionally to prevent the almonds from burning. Pour the toasted almonds into a bowl and set aside.
2. Add the oil to a Dutch oven or large-bottomed stock pot and set the heat to medium-high. Add the diced onion, celery, carrots, and minced garlic. Saute until softened, about 5-7 minutes. Add in the diced applies, curry powder, vindaloo spice (if using), cumin, coriander, and ginger. Cook until the apples are softened, about 2 minutes.
3. Stir in the chicken broth and rice and bring to a boil. Once the soup begins to boil, reduce the heat to medium or medium-low and let the soup simmer for 10-12 minutes.
4. Stir in the shredded chicken and cook until heated through, about 5 minutes. Remove the soup from the heat and stir in the coconut milk, lemon juice, salt, and pepper.
5. Garnish each bowl of soup with the toasted almonds before serving.
(adapted from this Eating Well recipe)
makes six servings
1 tablespoon canola oil
1 large yellow onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
3 cloves garlic, minced
2 Granny Smith apples, peeled and diced
1 1/2 teaspoons curry powder
1/2 teaspoon vindaloo spice [optional]
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
6 cups low-sodium chicken broth
1/2 cup white basmati rice, uncooked
12 ounces cooked chicken breasts, shredded into bite-size pieces
1 cup lite coconut milk
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons sliced almonds, toasted
1. Heat a large saute pan over medium-high heat. Add the sliced almonds and toast until golden brown, about 2-3 minutes. Stir (or gently shake the pan) occasionally to prevent the almonds from burning. Pour the toasted almonds into a bowl and set aside.
2. Add the oil to a Dutch oven or large-bottomed stock pot and set the heat to medium-high. Add the diced onion, celery, carrots, and minced garlic. Saute until softened, about 5-7 minutes. Add in the diced applies, curry powder, vindaloo spice (if using), cumin, coriander, and ginger. Cook until the apples are softened, about 2 minutes.
3. Stir in the chicken broth and rice and bring to a boil. Once the soup begins to boil, reduce the heat to medium or medium-low and let the soup simmer for 10-12 minutes.
4. Stir in the shredded chicken and cook until heated through, about 5 minutes. Remove the soup from the heat and stir in the coconut milk, lemon juice, salt, and pepper.
5. Garnish each bowl of soup with the toasted almonds before serving.
(adapted from this Eating Well recipe)
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