Mulligatawny Soup

Ghee is a form of clarified butter used in Indian cuisine. You can make it yourself or find jars of it in the oil section of many grocery stores.

Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 Tbsp. ghee
  • 1 medium yellow onion, diced
  • 2 stalks celery, finely diced
  • 4 large carrots, peeled and sliced
  • 2 cloves garlic, minced
  • ¼ tsp. ground turmeric
  • ½ tsp. ground coriander
  • ¼ tsp. red pepper flakes
  • ½ tsp. dried cumin
  • ½ tsp. ground cardamom
  • ½ tsp. ground ginger
  • 1½ tsp. salt
  • ½ tsp. ground black pepper
  • 8 cups chicken broth
  • 1 lb. boneless, skinless chicken breast, cut into 1" chunks.
  • 2 cups cooked basmati rice
  • 4 Tbsp. chopped fresh cilantro

Directions

  • Melt the ghee in the Dutch oven over medium heat. Add the celery and carrot; sauté for 3 to 5 minutes, or until soft. Add the diced onion and sauté until transparent. Add the garlic and sauté for an additional 30 seconds.
  • Stir the turmeric, coriander, red pepper flakes, cumin, cardamom, ginger, salt, and pepper into the sautéed vegetables. Stir in the chicken broth. Bring to a boil; reduce the heat, cover, and simmer for 30 minutes. Add the chicken and rice and return to a simmer. Simmer uncovered, stirring occasionally, for an additional 15 minutes. Taste for seasoning and add additional salt, if needed. Serve garnished with chopped cilantro.

Recipe Information

Serves: 8

Ingredients

  • 1 Tbsp. ghee
  • 1 medium yellow onion, diced
  • 2 stalks celery, finely diced
  • 4 large carrots, peeled and sliced
  • 2 cloves garlic, minced
  • ¼ tsp. ground turmeric
  • ½ tsp. ground coriander
  • ¼ tsp. red pepper flakes
  • ½ tsp. dried cumin
  • ½ tsp. ground cardamom
  • ½ tsp. ground ginger
  • 1½ tsp. salt
  • ½ tsp. ground black pepper
  • 8 cups chicken broth
  • 1 lb. boneless, skinless chicken breast, cut into 1" chunks.
  • 2 cups cooked basmati rice
  • 4 Tbsp. chopped fresh cilantro

Directions

  • Melt the ghee in the Dutch oven over medium heat. Add the celery and carrot; sauté for 3 to 5 minutes, or until soft. Add the diced onion and sauté until transparent. Add the garlic and sauté for an additional 30 seconds.
  • Stir the turmeric, coriander, red pepper flakes, cumin, cardamom, ginger, salt, and pepper into the sautéed vegetables. Stir in the chicken broth. Bring to a boil; reduce the heat, cover, and simmer for 30 minutes. Add the chicken and rice and return to a simmer. Simmer uncovered, stirring occasionally, for an additional 15 minutes. Taste for seasoning and add additional salt, if needed. Serve garnished with chopped cilantro.

Nutrition Information

Nutrition Information
Amount per serving
Calories120
Total Fat4g
Saturated Fat1.5g
Cholesterol50mg
Sodium1490mg
Total Carbohydrate6g
Dietary Fiber2g
Sugars3g
Protein16g