It was cold and snowy today – perfect for a good bowl of this golden, delicious soup. Based on recipe from Southern Living, my version is much quicker, uses basmati rice and is a bit spicier. It’s rather closer to Mulligatawny Soup, so you can add a squeeze of fresh lemon when serving if you like.
1 Tbsp olive oil
1 cup chopped onion
3/4 cup chopped celery
1 (8-oz.) package sliced fresh mushrooms
2 tsp garlic, minced
7 cups chicken broth
2 large boneless, skinless chicken breasts, chopped into 1″ pieces (or 3 cups rotisserie chicken cut into bite-sized pieces)
1 tsp onion powder
2 tsp dried parsley
1/2 tsp garlic powder
1 tsp ground turmeric
1⁄2 tsp ground cumin
1⁄4 tsp ground ginger
3/4 tsp freshly ground black pepper
1 1⁄2 tsp Lawry’s Seasoning Salt
2 Tbsp butter
1 cup basmati rice (any rice would probably be fine.)
fresh lemon wedges (optional)
In a large pot, heat oil over medium heat.
Add onion, celery, mushrooms and minced garlic. Cook for 4-5 minutes until vegetables are soft, stirring occasionally.
Add everything else and bring just to a boil. Reduce heat and simmer for 25 minutes until chicken and rice are both cooked. (Note: If using rotisserie chicken, just add it for the last 5 minutes of cooking.) Check seasonings and if you wish, serve with a wedge of lemon.
To make a vegan version of this, replace the chicken and butter with a can or garbanzo beans, rinsed and drained and a bit more olive oil. Swap out the chicken stock for veggie stock.