Pioneer Woman Mulligatawny Soup Recipe

This Pioneer Woman Mulligatawny Soup is a creamy and flavorful recipe, which is made with tender chicken and tart Granny Smith apple. It’s the ultimate comfort food recipe, ready in about 45 minutes.

Pioneer Woman Mulligatawny Soup Ingredients

• 1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
• Salt And Black Pepper To Taste
• 4 Tbsp. Butter
• 1 whole Medium Onion, diced
• 3 cloves Garlic, Minced Finely
• 1/4 cup All-purpose Flour
• 1 Tbsp. Curry Powder
• 32 oz. fluid Chicken Broth
• 2 cups Half-and-half
• 1 whole Granny Smith Apple, Peeled And Diced
• 1 Tbsp. Sugar (white Or Brown) More Or Less To Taste
• 2 tsp. Salt, More To Taste
• Freshly Ground Black Pepper
• Cayenne Pepper (optional, for spice)

How To Make Pioneer Woman Mulligatawny Soup

1. Cook the chicken: Season the diced chicken with salt and pepper. Heat 2 tablespoons of butter in a large pot over medium-high heat. Add the chicken and cook, stirring occasionally, until it is golden brown. Remove the chicken to a plate and set it aside.
2. Sauté the aromatics: In the same pot, add the remaining 2 tablespoons of butter and reduce the heat to medium. Add the diced onion and minced garlic and cook, stirring, until the onion begins to soften and brown.
3. Make the soup base: Sprinkle the flour over the onions and stir to combine. Stir in the curry powder and cook for one minute, stirring constantly.
4. Simmer the soup: Slowly pour in the chicken broth, stirring to combine with the flour mixture. Let the soup cook for five minutes. Stir in the half-and-half, salt, pepper, and sugar. Cook for another five minutes.
5. Finish and serve: Add the cooked chicken and the diced apple to the pot. Cook for another 5 to 10 minutes. Turn off the heat and let the soup stand for 5 to 10 minutes before serving. Taste and adjust seasonings if needed.

Recipe Tips

• How to get the richest flavor? The key is to use the same pot for all the steps. The browned bits left in the pot after cooking the chicken (the “fond”) add a huge amount of savory flavor to the final soup.
• Can I make this vegetarian? To make a vegetarian version, you can substitute the chicken with a can of rinsed and drained chickpeas or lentils, and use vegetable broth instead of chicken broth.
• How can I make the soup thicker or thinner? For a thicker soup, you can let it simmer for an extra 5-10 minutes. For a thinner soup, simply stir in a little extra chicken broth or half-and-half until it reaches your desired consistency.
• Can I use a different kind of apple? Yes. While a tart Granny Smith provides a nice contrast, a firm, sweet apple like a Honeycrisp or a Braeburn would also be delicious.

What To Serve With Mulligatawny Soup

This rich and creamy soup is a classic for a reason and is perfect served with:

• A scoop of fluffy basmati rice
• Warm naan bread for dipping
• A dollop of plain yogurt or sour cream
• A sprinkle of fresh cilantro

How To Store Mulligatawny Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
• Freeze: Freezing is not highly recommended as the cream-based sauce can sometimes separate upon thawing.

Mulligatawny Soup Nutrition Facts

• Serving Size: 1 serving
• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 30g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Crockpot French Onion Soup Recipe
• Pioneer Woman Beer Cheese Soup Recipe
• Pioneer Woman Turnip Green Soup Recipe