Chicken Mulligatawny Soup

Married 60 years, so that's 60 years of cooking experience. Wow! I can't believe it either! lol

This is so good. I made 1/2 the recipe using 2 large thighs that were already cooked, so skipped the first part and added the chicken last. I used the broth from cooking them in the instant pot plus Better Than Bouillon paste. No basmati, so I used Jasmine rice. No whipping cream so I used 1/2 & 1/2.

2 tablespoons butter

1 tablespoon extra virgin olive oil

1 large onion, chopped (about 2 cups)

2 ribs celery, chopped (about 1 cup)

2 carrots, chopped (about 1 cup)

2 bay leaves

4 teaspoons curry powder

1 ¼ pound ( 570 g) boneless, skinless chicken thighs, trimmed of visible fat

2 cups ( 475 ml) chicken stock

2 cups ( 475 ml) water

1 ½ teaspoons kosher salt (or 1 teaspoon sea salt)

¼ cup uncooked basmati rice

2 tart apples, cored, peeled, and chopped (about 2 cups)

¼ cup ( 60 ml) heavy whipping cream

¼ cup ( 60 ml) plain yogurt, for garnish

1 tablespoon minced chives, for garnish

Directions at simplyrecipes.com

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