Canyon Ranch Chicken Mulligatawny Soup

This flavorful classic originated in southern India and the name actually means “pepper water.”   That suggests fire on the tongue, but not so.   It is based on the use of a rich stock highly seasoned with curry and other spices.  Mulligatawny usually includes pieces of cooked chicken and often chopped fruits, vegetables, and rice. It can be served hot or cold and is delicious garnished with a dollop of chutney.

Many years ago, there was a soup and sandwich restaurant in Northern California which served Mulligatawny to its patrons from its soup bar.    It is pronounced “mull-ah-guy-tawny” but so many guests had trouble with the name, they just labeled it “The M Soup.”  It was our favorite cold weather soup.    They claimed it was the Joy of Cooking Recipe, but despite our best efforts, including using the Joy of Cooking cookbook, we never duplicated it.   This version by Canyon Ranch is a lighter, healthier version anyway, and we are pleased with this version of The M Soup.

Chicken Mulligatawny Soup

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Course: Soups

Cuisine: Healthy Spa Cuisine

Keyword: Apple, Canyon Ranch, Chicken, Potatoes

Servings: 6 Servings

Calories: 95kcal

Courtesy Of: Canyon Ranch

This fire water soup is actually tame, tasty, and with good-for-you nutrition

Ingredients

• ▢ ¾ cup potatoes (peeled and finely diced)
• ▢ 1-1/4 cups carrots (divided use)
• ▢ ½ cup celery stalks (diced or chopped fine)
• ▢ ½ cup sweet (white) onion (diced fine)
• ▢ 3-1/2 cups chicken stock (low fat, low sodium)
• ▢ 1-1/2 teaspoons curry powder
• ▢ ` pinch Fine Pink Salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 pinch thyme
• ▢ ½ cup cooked chicken breast (diced, chopped or shredded)
• ▢ ½ cup green apple (finely diced)
• ▢ ½ teaspoon minced lemon zest (yellow part only)
• ▢ ⅓ cup cooked white rice
• ▢ Red Pepper, Chopped Cilantro or Ground Cinnamon for garnish - optional

Instructions

• Combine the potatoes, 3/4 cup of carrots, celery, onion, and chicken stock in a medium saucepan. Bring to a boil, then lower the heat and simmer until the vegetables are tender, about 15 minutes.
• Transfer the mixture to a blender. Add the curry powder, salt, pepper, and thyme and puree.
• Pour the mixture back into the saucepan. Add the chicken, apple, remaining carrots, and lemon zest and simmer for 10 minutes.
• Add the cooked rice and cook until heated through.
• To serve, ladle 3/4 cup into each of 6 soup bowls and garnish each serving with a dusting of ground cinnamon or a sprinkle of chopped cilantro

Spa Index Kitchen Notes

You can use any apple, but traditionally it should be a tart green apple. Decrease the curry powder if you think it may be too spicy for you. You can always add it in small increments to taste, but you can't "take it away." 

Also notice how the veggies are marked "fine diced".  We've never had this soup, in any restaurant, when it wasn't with small tiny bits, and not huge "stew like" portions and cuts.  This is part of the style, and does make cooking the dish rapid, but of course, cut to your own liking and adjust cooking time accordingly (a wee bit longer).

Canyon Ranch Mulligatawny

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Nutrition

Serving: 1 Serving (3/4 Cup) | Calories: 95 kcal (5%) | Carbohydrates: 18 g (6%) | Protein: 5 g (10%) | Cholesterol: 8 mg (3%) | Sodium: 236 mg (10%) | Fiber: 2 g (8%)