Mulligatawny Soup
This chef-curated Mulligatawny Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 26g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 355 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Mulligatawny Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mulligatawny Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mulligatawny Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- From: sanchez@emx.cc.utexas.edu (Beatrice Sanchez)
- Date: Tue, 26 Oct 93 13:00:57 -0500
- (from _Betty Crocker's 40th Anniversary Cookbook_)
- 3 1b broiler-fryer chicken, cut up
- 4 c water
- 1 tsp salt
- 1 tsp curry powder
- 1 tsp lemon juice
- 1/8 tsp ground cloves
- 1/8 tsp ground mace
- 2 Tbl margarine or butter
- 1 medium onion, chopped (about 1/2 cup)
- 2 Tbl all-purpose flour
- 2 medium tomatoes, chopped
- 1 large all-purpose apple, coarsely chopped
- 1 medium carrot, thinly sliced
- 1 medium green bell pepper, cut into 1/2-inch pieces
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Heat chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heatStep 2: Technique & Execution
Cover and simmer about 45 minutes or until juices of chicken run clearStep 3: Technique & Execution
Remove chicken from brothStep 4: Technique & Execution
Cool chicken about 10 minutes or just until cool enough to handleStep 5: Technique & Execution
Remove skin and bones from chickenStep 6: Technique & Execution
Cut chicken into bite-size piecesChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 355 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 26g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 37g | Complex, slow-digesting dietary fiber |
| Fat | 10g | Wholesome dietary lipids for micronutrient absorption |
Mulligatawny Soup
This chef-curated Mulligatawny Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Heat chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat
Technique & Execution: Cover and simmer about 45 minutes or until juices of chicken run clear
Technique & Execution: Remove chicken from broth
Technique & Execution: Cool chicken about 10 minutes or just until cool enough to handle
Technique & Execution: Remove skin and bones from chicken
Technique & Execution: Cut chicken into bite-size pieces
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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