Origin Chef John’s Mulligatawny Soup

Mulligatawny comes from the Tamil words milagu (pepper) and tannir (water). Originally a spicy broth served in South India, British colonists transformed it into a richer soup with meat, vegetables, and rice during the colonial era. Chef John’s version is a modern tribute to that Anglo-Indian heritage.

What I Love About This Recipe

It’s like chicken soup with a twist! I love how the curry spices blend with the sweetness of apple and the richness of cream. It’s filling, layered with flavor, and just the thing for a cozy day. Plus, the mix of textures makes every spoonful interesting.

Also Read : One-Pan Ratatouille Risoni

Chef John’s Mulligatawny Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

320

kcal

Ingredients

• 2 tbsp butter

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 1 celery stalk, diced

• 1 apple, peeled and chopped

• 1½ tsp curry powder

• ½ tsp ground cumin

• ¼ tsp cayenne pepper (optional)

• Salt and pepper to taste

• 1 tbsp tomato paste

• ½ cup uncooked rice

• 5 cups chicken broth

• 1 bay leaf

• 2 cups cooked chicken, shredded or diced

• ½ cup heavy cream or coconut milk

• 1 tbsp lemon juice

• Fresh cilantro for garnish (optional)

Directions

• Melt butter in a large pot. Add onion, garlic, carrots, and celery. Sauté until softened.
• Stir in apple, curry powder, cumin, cayenne, salt, and pepper. Cook for 2 minutes.
• Add tomato paste, rice, and chicken broth. Bring to a boil.
• Add bay leaf, cover, and simmer for 20–25 minutes or until rice and veggies are tender.
• Stir in cooked chicken and cream. Simmer for 5 more minutes.
• Add lemon juice, adjust seasoning. Discard bay leaf.
• Garnish with fresh cilantro and serve hot.

Notes

• Substitute cream with coconut milk for a dairy-free twist.
• You can use leftover roast chicken or poached chicken breast.
• Apple adds a subtle sweetness—don’t skip it!

The post Chef John’s Mulligatawny Soup appeared first on RecipeWikki.

Origin of Colleen’s Slow Cooker Jambalaya

Jambalaya is a classic Louisiana dish with Creole and Cajun influences, traditionally made with a mix of meats, seafood, and vegetables cooked with rice and spices. This slow cooker version, created by Colleen, simplifies the process while keeping the authentic flavors intact.

What We Love About This Recipe

• Easy & Convenient: Made in a slow cooker, so minimal effort is required.
• Flavorful & Hearty: A mix of sausage, chicken, and shrimp for a rich taste.
• Perfect for Meal Prep: Great for leftovers and reheats well.

Colleen’s Slow Cooker Jambalaya

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 1 lb boneless chicken breast, diced

• 1 lb andouille sausage, sliced

• 1 can (28 oz) diced tomatoes with juice

• 1 cup each: chopped onion, bell pepper, celery

• 2 cups chicken broth

• 2 tsp oregano, 2 tsp basil, 1 tsp thyme

• ½ tsp cayenne pepper, 1 tsp hot sauce

• 2 bay leaves

• 1 lb shrimp, peeled and deveined

• 2 cups cooked white rice

Directions

• Add chicken, sausage, tomatoes, onion, bell pepper, celery, broth, and spices to the slow cooker. Stir well.
• Cook on Low for 7-8 hours or High for 3-4 hours.
• In the last 30 minutes, add shrimp and cook until pink.
• Remove bay leaves, stir in cooked rice, and serve hot.

Notes

• Let it sit for 10 minutes for a thicker consistency.

The post Colleen’s Slow Cooker Jambalaya appeared first on RecipeWikki.