|Spicy, creamy and little bit sweet, this soup is perfect on a cold night!|
If I were to base my love for a soup on its name alone, my passion for Mulligatawny would be never ending. I mean, come on! Who doesn't love saying that? Lucky for me, I can feel equally as passionate about its delicious flavors. Warm, spicy, a little bit creamy & sweetened with some apples, this soup has every element I love. So, I'm more than excited to come up with a grain free, dairy free version!
I am including instructions for making your own broth from a whole chicken. This recipe calls for the entire chicken and its broth, making a large pot of soup. If it's too much for you, you can freeze the leftovers easily by putting a portion into a resealable freezer bag. To reheat, simply place the bag of frozen soup in a pot of hot water on the stove until thawed and warmed through. You could always half this recipe as well and save the extra broth and chicken for other meals. Boiled chicken is great for salads!
If you don't want to make your own broth, you can use pre-made chicken broth and cook some cut up chicken in a pan with some oil or fat. About 4 large chicken breasts should be enough, or 8 chicken thighs.
Hopefully you enjoy this soup as much as my family and I did!
Spicy Mulligatawny Soup
For the broth and chicken...
1 whole pastured chicken
10-12 cups of water
Place entire chicken into a large pot. Add water and some salt and pepper. You can also add carrots, onions and celery if you wish, but since this soup calls for those later, I left them out. Bring to a boil on the stove and boil chicken until done. The chicken will be done in about 30-40 minutes; however, I prefer to boil mine for a full hour.
Once done, remove the pot from the heat and take out the chicken. Allow the chicken to cool for a bit, or else your fingers will burn when you start to shred it! Once the chicken has cooled, remove the skin and shred all the meat, returning the meat to the pot of broth. Save the bones to make some bone broth if you wish!
For the soup...
10-12 cups bone broth
Meat of 1 whole cooked chicken, shredded
4 Tbs ghee (I prefer OMghee's brand) or olive oil to keep it dairy free
1 large yellow onion chopped
2 cups chopped carrots
2 cups chopped celery
4-5 full sprigs of thyme
2 bay leaves
4 tsp curry seasoning (I used mild Balti Curry seasoning)
1 tsp ground red pepper (if using a spicier curry seasoning, you can omit)
Salt (if needed)
2 tart apples chopped (granny smith or jonathan are good)
3-4 cups cauli rice (instructions here, simply omit ginger & tangerine)
1 can of full fat coconut milk
In a large sauce pan over medium heat, melt ghee. Add to ghee onions, carrots, celery, thyme, bay leaves, curry seasonings and red pepper. Stir everything to coat, and place a lid on the saucepan. Allow vegetables to cook until carrots are just softened and the thyme leaves have mostly fallen off of the stems. Once done, remove thyme stems and bay leaves. Add meat, and the cooked veggies and ghee to the broth. Add some salt if it needs more (this will depend on how salty your broth is). Bring to simmer over medium heat. Once simmering, add apples and cook until apples are softened. Add the cauli rice and cook for approximately 6 minutes.
Pour soup into a bowl. Pour 2-3 Tbs of coconut milk into each bowl upon serving, and ENJOY!