Monday, January 16, 2012

Spicy Mulligatawny Soup

Are you already thinking of Seinfeld and the soup Nazi just by the name? Anyone?
I don't think it's any secret that I am totally obsessed with soup. This is a delicious soup that I've been making for a couple of years and I am totally in love with it. It is spicy and flavorful and has chopped up peeled apples in it which is a totally fun and interesting soup ingredient...

If you are not a totally spicy person, then you could decrease some of the spicy ingredients and it would still be full of flavor...but I love spicy so bring it on.....and think about making a double batch to bring for lunch all week!

Let's get started shall we? This soup comes together my biggest piece of advice would be to cut up all your ingredients and measure out all you spices into a bowl, etc before you even start cooking..that will make everything much easier...

Get all of your ingredients together
I leave out the celery and double up on the green whatever you like!

Chop up all the veggies & the apple

Brown a piece of chopped up chicken (no need to cook all the way through-it will
cook the rest of the way in the soup) and then take it out.

pour in your  bowl of chopped up goodness and let it sweat

Add your bowl of spices that you already pre-measured because you are so smart

let it cook out a little

add the chicken broth

and chutney & tomato paste

bring to a boil and then let it will get nice and thick and delicious

Spicy Mulligatawny Soup
Recipe (from Cooking Light)


  • 1 tablespoon vegetable oil, divided
  • 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 cup chopped peeled Gala or Braeburn apple
  • 3/4 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1/3 cup mango chutney
  • 1/4 cup tomato paste
  • Chopped fresh parsley (optional)


Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.
Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.
Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

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