Chicken Mulligatawny Soup with Tikka Masala Orzo
Serving Size: 4-6
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour, 5 Minutes
Ingredients:
1/2 lb. Pappardelle's Tikka Masala Orzo
2 Tbsp. butter
1 Tbsp. extra-virgin olive oil
1 large yellow onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 bay leaves
4 tsp. curry powder
1-1/4 lb. boneless, skinless chicken thighs
2 cups chicken stock
1-1/2 tsp. kosher salt
2 Granny Smith apples, cored, peeled & chopped
1/4 cup heavy cream
Fresh cilantro, for garnish
Instructions:
- In a large Dutch oven, heat butter and olive oil on medium heat. Add onion, celery and carrot and cook until softened, about 5 minutes. Add bay leaves and curry powder and stir well.
- Add chicken thighs and stir to coat. Add chicken stock, 2 cups water, and salt. Bring to a simmer, cover, and cook for about 20 minutes. Remove chicken (making sure it’s fully cooked) and set aside to let it cool. Once cooled, shred chicken using two forks.
- Add pasta and apple and cook, stirring occasionally, until pasta is al dente, about 10-12 minutes.
- Add chicken back in and cook for 5 minutes.
- Add in heavy cream and cook for more 5 minutes. Remove from heat and let sit for 5 minutes.
- Divide the soup into serving bowls and garnish with cilantro leaves. Serve and enjoy!
