Note to self:
This is absolutely delicious! Like seriously holy grail, both me and Moudi had two servings each and I may or may not have snuck in a few more bites when I was supposed to be packing it away for the fridge. ¯\_(ツ)_/¯ Now I usually don’t like leftovers because I love cooking new things everyday but this was one instance where I regretted cutting the recipe in half and considered making more the next day. It was THAT good! I love the addition of these noodles from “A taste of Thai”, they’re sort of like pad Thai noodles and pretty hearty and soak up a lot of the soupy goodness. I think I got them from Publix or Krogers, I don’t really remember but you can find them in the international aisle with all the Asian, Indian and Latin products. This is definitely going to be a staple in our household from now on.
Oh! and speaking of staples, I know I’ve gotten questions on what brand of chicken stock I use since I only eat halal and kosher. I use these halal Maggi chicken bouillon cubes, and I use a 1:1 ratio of water to bouillon cubes. But keep in mind that when using these you have to adjust the salt in the recipes or be more careful because these contain a lot of salt.
I adapted this recipe from SimplyRecipes.com and while in their version they used rice I prefer using noodles. I feel like it makes for more of a hearty and fun dish.
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 cup of diced onions
- ½ cup of diced celery
- ½ cup of diced carrots
- 1 bay leaf
- 2 tsp yellow curry powder
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ crushed red pepper
- 2 maggi bouillon cubes
- 4 cups of water
- 2 chicken breasts
- ½ salt
- 1 tart apple, cored, peeled, and chopped (I used granny smith apple)
- Straight cut rice noodles (I used the brand “A taste of Thai” but you can use any of your favorite noodles)
- ¼ cup heavy whipping cream
- Heat 1 tbsp of butter and 1 tbsp of olive oil on medium high heat in a large pot.
- Add 1 cup of onions, ½ cup celery, ½ cup carrots.
- Add 2 tsp of curry powder, ¼ tsp ground cumin, ¼ tsp ground coriander, ¼ crushed red pepper, and 1 bay leaf and mix to coat.
- Cook for 5-10 minutes until just starting to soften.
- In a small sauce pan add 2 cups of water and 2 maggi bouillon cubes and heat until dissolved.
- Add 2 cups of chicken stock to pot with vegetables, along with 2 cups of water, ½ tsp salt and 2 chicken breasts.
- Bring to a boil and then reduce the heat to a simmer. Cover with a lid and cook for 20 minutes.
- Remove the chicken pieces from the pot. (They should be just cooked through. If not, return them to the pot for another 5 minutes or so, until they are cooked through.) Place on a cutting board and shred with two forks.
- Bring the soup back to a boil, and add 1 diced granny smith apple and a handful of the rice noodles.
- Cook for about 4-6 minutes, then reduce he heat to medium and add the shredded chicken back in.
- Remove the bay leaf, and stir in ¼ cup of heavy cream.
Serving size: 2-4 people
Original recipe adapted from: http://www.simplyrecipes.com/recipes/chicken_mulligatawny_soup/#ixzz4pZZ565WE