Best 2 Slow Cooker Mulligatawny Soup Recipes

Mulligatawny soup is a classic dish that combines the flavors of India and England. Its name derives from the Tamil words "milag" and "tanni," meaning "pepper water," and the English word "soup." This hearty and flavorful soup is a perfect meal for a cold winter day or a quick weeknight dinner. Whether you're looking for a traditional recipe or a more modern interpretation, this article will provide you with the best tips and tricks for creating a delicious slow cooker mulligatawny soup.

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SLOW-COOKER CHICKEN MULLIGATAWNY SOUP RECIPE - (4.1/5)

Slow-Cooker Chicken Mulligatawny Soup Recipe - (4.1/5) image

Provided by 1buttons

Number Of Ingredients 19

Ingredients

3 tablespoons unsalted butter
2 onions, chopped
4 carrots, peeled and cut into 1/2-inch pieces
1 celery rib, minced
1 1/2 tablespoons fresh ginger, grated
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon curry powder
2 teaspoons garam masala
Salt and pepper
1/4 teaspoon cayenne pepper
1/3 cup all-purpose flour
5 cups chicken broth
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 can (13 1/2 ounce) coconut milk
1/2 cup brown lentils, picked over and rinsed
Plain yogurt
Fresh cilantro leaves, chopped
Lime

Steps:

Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, 1 teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils. Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste.

SLOW COOKER MULLIGATAWNY SOUP

SLOW COOKER MULLIGATAWNY SOUP image

Categories Soup/Stew Chicken Quick & Easy

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 boneless, skinless chicken breasts, diced
1 medium onion, diced
1 medium carrot, diced
1 medium celery rib, diced
1 small red bell pepper, diced
2 garlic cloves, minced
4 tsp mild or medium curry powder
1 large green apple, skin on,, diced
2 tsp finely grated lime zest
2 T. fresh lime juice
1 T. honey
1 bay leaf
4 c. chicken stock
2 T. cornstarch, dissolved in 1/2 c. water
1 c. cooked white or brown rice
1/4 c. chopped fresh cilantro or parsley
1 (14 oz) can coconut milk
salt to taste

Steps:

Combine the first 14 ingredients in the slow cooker. Cover and cook on the low setting for 4 hours. Stir in rice, cilantro or parsley, and coconut milk. Cover and cook a further 10 minutes. Season the soup with salt and serve.

Tips:

For a richer flavor, use chicken thighs instead of breasts.
If you don't have any curry powder, you can make your own by combining ground cumin, coriander, turmeric, and ginger.
Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
If you want a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
Serve the soup with rice, naan bread, or crackers.

Conclusion:

This slow-cooker mulligatawny soup is a delicious and easy way to enjoy a classic Indian dish. The soup is packed with flavor and is perfect for a cold winter day. With a few simple ingredients and a little time, you can have a delicious and satisfying meal that the whole family will enjoy.