Mulligatawny Soup --the soup nazi recipe!
Published: Wed, 10/19/16
Wednesday
Happy Wednesday! I've got a fun recipe for you today.
Back in the 90s, I'd plan my calendar around Thursday nights so I could be home to watch Seinfeld live.
This was before DVRed everything and programming the VCR was just too much work.
(I'm not a good techie. that's why I love my crockpot so much! :-) )
Anyway, I remember being completely enthralled with the "Soup Nazi" episode because Kramer's favorite soup was one I had not yet heard of.
I assumed it would be terribly complicated and not something I could recreate on my own.
I'm so glad I was wrong.
Not only is Mulligatawny soup AMAZINGLY DELICIOUS, it's actually quite easy to make.
The secret ingredients are: curry powder, nutmeg, and lemon juice.
#youcandothis!
Mulligatawny Soup
serves 6
2 boneless, skinless chicken thighs (frozen is okay)
1 cup peeled and chopped apple (mine were fuji)
1 cup chopped carrots
1 (15-ounce) can fire roasted tomatoes
1 tablespoon dried minced onion flakes
1/4 cup raisins
1 teaspoon fresh lemon juice
2 teaspoons curry
1/4 teaspoon nutmeg
3 cups chicken broth
1/3 cup long grain white rice (to add later)
The Directions.
Use a 6-quart slow cooker. Put the chicken thighs into the bottom of your cooker, and add apple, carrots, the whole can of tomatoes, onion flakes, and raisins.
Then add the lemon juice, spices, and broth.
Stir to mix the spices.
Cover and cook on low for 8-10 hours. Shred the chicken using two large forks, and stir in the uncooked rice.
Flip to high for 30 minutes, or until the rice is tender.
If you live in a high altitude, the rice will take longer and you might want to consider using instant or already cooked rice---it's up to you.
AND THAT'S IT!! I told you it was easy!! :-)
The Verdict.
The curry and nutmeg pairs so nicely with the sweetness of the raisins and the apple. The end result is sweet but still savory, and my kids LICKED THEIR BOWLS.
This is my dad's favorite soup.
Enjoy!!!
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enjoy your day! happy slow cooking!
steph