This is my mom's soup that I grew up with. It is such a delicious soup and perfect for cold winter days. I love all of the colors in this soup, especially the bright carrots and the curry powder. I love that my mom taught me to always cook from scratch, to use lots of whole, healthy foods, to grow some of your own vegetables. These are such healthy habits that create delicious food that is so enjoyable!
I remember my mom making this soup and I am so glad that I asked her to give me the recipe. In fact, the recipe that she gave me is on a piece of copy paper, written out by hand. I have it in my notebook of family recipes.
I grew up out in the country where there was just one little grocery store, so we usually bought a lot of staple ingredients in bulk and also grew a lot of our own vegetables. In fact, our entire front yard was a vegetable garden. In the fall we would harvest and freeze the vegetables and also gather the fruit from the orchard and dry it, can it and make jam.
This soup reminds me of those quiet country days. I would love to go out into the woods to play, to make up so many imaginary stories and come evening I would look forward to dinner with my family- to a soup like this one!
Mom's Mulligatawny Soup:
Makes 6 servings
2 1/2 to 3 pound cut up chicken
4 cups water
1 1/2 teaspoons kosher salt
1+ teaspoons curry powder (I like to add extra towards the end of cooking)
1 teaspoon lemon juice
1/8 teaspoon ground cloves
2 cinnamon sticks
1/8 teaspoon mace
1/2 cup chopped onion
2 tablespoons coconut oil
2 tablespoons gluten free flour mix
2 medium tomatoes, chopped
1 large apple, chopped
1 medium carrot, chopped
1 green pepper, chopped into 1/2 inch slices
1 cup brown rice, cooked (optional)
1. Remove the excess fat from the chicken. Heat the chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, and spices (including the cinnamon sticks) to boiling in a large Dutch oven. Then, reduce the heat. Cover and simmer until the thickest pieces of chicken are done- about 45 minutes. Remove the cinnamon sticks from the mixture.
2. Remove chicken from the broth; cool the chicken just until cool enough to handle with your hands, about 10 minutes. Remove the meat of the chicken from the bones and the skin; cut into bite size pieces. Skim the extra fat from the broth. Add enough water to the broth to measure 4 cups.
3. Cook and stir onion in the coconut oil in the Dutch oven until the onions are tender; remove from the heat. Stir in the gluten free flour mix. Gradually, stir in the chicken broth. Add the chicken, tomatoes, apple, carrot and green pepper. You may also add the optional cooked brown rice at this time. Heat to boiling, then reduce heat. Cover and simmer the soup until the carrots are tender, about 10 minutes.
I like to adjust the seasonings at the end, make sure there is enough salt and pepper. Also, I like to add a bit of extra curry powder at the end as well.
I hope that you enjoy this super yummy soup!