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Chicken Mulligatawny Soup

Chicken Mulligatawny Soup

This soup is the British colonists take on Indian cuisine.  It is packed with protein, veggies and spice. It is dairy- and gluten-free, making it a perfect addition to a keto, paleo or low-carb diet. We have adapted this recipe from Simply Schnucks.
Course Main Course, Soup
Servings 8

Ingredients
  

  • 1 Tbsp avocado or olive oil
  • 4 Tbsp ghee or pasturized butter
  • 1 onion chopped
  • 1 inch piece of ginger root minced
  • 1 celery stalk chopped
  • 2 small carrots diced
  • 1 tsp curry powder
  • ½ tsp turmeric
  • Salt and pepper to taste
  • tsp ground nutmeg
  • 8 bone-in skinless chicken thighs or breasts
  • 3 cups chicken broth
  • 2 cups raw cauliflower rice
  • 2 cups coconut milk
  • ¼ bunch cilantro chopped for garnish

Instructions
 

  • Melt ghee in a large soup pot over medium heat. Add the onions, ginger, celery and carrots. Saute until the onions are translucent and the other vegetables are tender.
  • Add the herbs and spices, stirring for 30 seconds to release their fragrance.
  • Add the chicken and broth to the pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 hour or until the chicken is cooked through.
  • Remove the chicken and set aside until cool enough to handle. Remove the bones and shred the chicken. Return the meat to the pot.
  • Add the cauliflower rice to the pot. Cover and simmer an additional 20 minutes.
  • Stir in the coconut milk and cilantro. Simmer until heated through.
  • Ladle into bowls and garnish with cilantro if desired.

Notes

If you leftover chicken and homemade bone broth, feel free to use that to make your prep and cooking times faster.
Keyword Anti-Inflammatory, Carrots, Cauliflower, Complete Meal, Entree, Keto, Poultry, Soup