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Brown Rice Mulligatawny

Total Time

Prep: 20 min. Cook: 1 hour

Makes

5 servings

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.
Brown Rice Mulligatawny Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. 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.

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Reviews

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Average Rating:
  • Summy
    Apr 14, 2020

    I was really hesitant to try this recipe, but it was a rainy day and I really hoped for a great soup. I only cook for myself, and at this time I need to make use of whatever ingredients I have on hand, so don't hate me for changing up the recipe just a bit. I made half a recipe, and used Better Than Boullion mixed with water for the chicken broth. I reduced the broth by 1/2 cup because I did not use rice. I did not have chicken, but I had frozen jumbo shrimp, so I made bite sized pieces of 6 jumbo shrimp and added it raw to the recipe at the same time as the spinach. It was so good that I wish I had made the whole recipe. I am writing this review to keep myself from eating the rest! Hoping to save it for tomorrow. Outstanding. I can't wait to make it for company.

  • Maria
    Nov 24, 2019

    No comment left

  • 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.

  • Ladhauser
    Mar 14, 2018

    No comment left