RECIPES

Chicken Mulligatawny Soup

Hearty mulligatawny is a great soup to make when you’re looking to use up vegetables on hand. The interplay of spices and vegetables is perfect for any autumn evening. Contains only 6 g of fat per serving.

Prep Time

15M

Cook Time

6H

Serves

12

Ingredients

  • 2 bone-in, skinless chicken breasts, about 500 g
  • 2 tbsp (30 mL) butter
  • 1 cup (250 mL) red onions, chopped
  • 3 cloves garlic, minced
  • 2 tbsp (30 mL) ginger, fresh, minced
  • 1/2 tsp (2.5 mL) hot red chili pepper flakes
  • 2 tbsp (30 mL) curry powder
  • 6 cloves, whole
  • 1/4 tsp (1.25 mL) nutmeg, ground
  • 2 Granny Smith apples, with skin, diced
  • 1 red pepper, diced
  • 2 cups (500 mL) sweet potatoes, cubed
  • 2 stalks celery, sliced
  • 2 carrots, medium, diced
  • 1/4 cup (60 mL) red lentils, dried
  • 1/2 cup (125 mL) dry white wine
  • 8 cups (2 L) water
  • 1 tsp (5 mL) salt
  • 2 tbsp (30 mL) lemon juice, fresh
  • 1 cup (250 mL) long grain brown rice
  • 1 cup (250 mL) plain yogurt, 2–4% MF
  • 1/2 cup (125 mL) almonds, sliced
  • 1/2 cup (125 mL) parsley, fresh, for garnish
  • Instructions

    1. 1 Melt the butter in a non-stick skillet over medium heat. Sauté the onion, minced garlic, minced ginger, red pepper flakes, curry powder, cloves and nutmeg for a few minutes. Add apple, red pepper, sweet potato, celery, carrot and sauté about another 10 minutes until softened.
    2. 2 Meanwhile, add chicken breasts to bottom of slow cooker. Top with sautéed vegetables, lentils, white wine and water. Cover and cook on low setting for 6-8 hours. Make sure lentils are soft and dissolved into soup.
    3. 3 Remove chicken from bone and dice. Add back to pot. Season with salt and lemon juice. Taste and adjust seasonings adding more curry powder if needed.
    4. 4 Cook rice separately according to package directions during the last hour.
    5. 5 To serve, place a scoop of rice in centre of shallow soup bowl and ladle soup over rice. Garnish with a dollop of yogurt, a sprinkle of almonds and a sprig of fresh parsley.