Indian in origin, Mulligatawny soup is a creamy chicken soup flavored with curry and apples. Traditionally it calls for rice, but I switch out the rice for wholesome udon noodles and boost the healthfulness with a bit of turmeric. I like to call it my Souper Bowl of soup.
Mulligatawny Noodle Soup
2 tablespoons butter
1 cup chopped onion (1 medium)
1 cup shredded carrots (2 carrots)
2 stalks celery, chopped (include the leaves)
1 (7.27 oz) package Fortune Udon Noodles Chicken
2 teaspoons curry powder
1 teaspoon ground turmeric
¼ teaspoon ground black pepper
2–3 cups diced cooked chicken
1 crisp apple, peeled and diced
4 cups (32 oz. carton) chicken broth
1 cup unsweetened coconut milk
2 tablespoons chopped fresh basil or cilantro
2 green onions, thinly sliced
- In a large pot or Dutch oven melt butter over medium heat.
- Add onion, carrots and celery; stir and cook 3 to 5 minutes or until onions begin to soften.
- Stir in Fortune flavor packet, curry powder, turmeric and black pepper.
- Add chicken, apples and broth. Turn up heat to medium-high and bring to a simmer.
- Add udon noodles and coconut milk.
- Cook, stirring to separate noodles, for 3 to 4 minutes or until heated through.
- Ladle into serving bowls. Garnish each serving with a sprinkle of herbs and green onions.
- Category: soups and stews
- Method: stovetop
Keywords: udon, noodles, Indian, comfort food, recipe contest, turmeric