Brown Rice Mulligatawny

Name: Brown Rice Mulligatawny
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 5 servings.
Ingredients: 2 tablespoons butter; 2 celery ribs, chopped; 1 small onion, chopped; 1 medium carrot, finely chopped; 1/2 cup chopped fresh mushrooms; 1 garlic clove, minced; 2 tablespoons all-purpose flour; 1-1/2 teaspoons curry powder; 1/8 teaspoon cayenne pepper; 1 carton (32 ounces) reduced-sodium chicken broth; 1/4 cup uncooked long grain brown rice; 2 cups cubed cooked chicken breast; 2 cups chopped fresh spinach; 1/2 cup chopped peeled sweet apple; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon dried thyme; 5 tablespoons reduced-fat sour cream

My friends tell me this is one of the best soups they’ve ever had. One even said it’s “perfect.” No one guesses that it’s healthy!—Sarah Ott, Blanchardville, Wisconsin.

Ingredients

2 tablespoons butter
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, finely chopped
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 tablespoons all-purpose flour
1-1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 carton (32 ounces) reduced-sodium chicken broth
1/4 cup uncooked long grain brown rice
2 cups cubed cooked chicken breast
2 cups chopped fresh spinach
1/2 cup chopped peeled sweet apple
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
5 tablespoons reduced-fat sour cream

Directions

In a large saucepan, heat butter over medium heat. Add celery, onion and carrot; cook and stir 5-7 minutes or until tender. Add mushrooms and garlic; cook 1 minute longer.
Stir in flour, curry powder and cayenne until blended; cook and stir 5 minutes. Gradually whisk in broth. Bring to a boil, stirring constantly. Add rice. Reduce heat; simmer, covered, 45-50 minutes or until rice is tender.
Add chicken, spinach, apple, salt, pepper and thyme; cook, uncovered, 3-5 minutes or until heated through and spinach is wilted. Top each serving with sour cream.

Nutrition Facts

1 cup with 1 tablespoon sour cream: 229 calories, 8g fat (4g saturated fat), 60mg cholesterol, 689mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 vegetable, 1/2 starch.

Originally published as Mulligatawny Soup in Healthy Cooking Annual Recipes 2016

Reviews

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rwippel

Oct 9, 2018

The flavor of the broth is incredible! Next time I’m going to omit the apples because they didn’t add anything extra to the soup and I’ll double the spinach.
Corinne

Jun 12, 2018

This was absolutely fabulous! I did not have spinach....definitely needed some "greens" so I added lots of cilantro. Best Indian stew I ever made....Thank you for this! I have never reviewed a recipe before but just had to with this one. Try it....you will not be disappointed.
Karen

Apr 23, 2018

OMGosh. This is the best soup I have had in a long time. I will no longer wonder what to do with a chicken carcass. I did have to keep an eye on it and stir it so the rice wouldn't stick, but who cares when the results are that fantastic.