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Delicious change of pace! Thanks for a great recipe my mother & I really like.
Can you omit cream or substitute? and use less curry so not too spicy without losing flavor?
…first time making this exact recipe, and apparently i knocked it outta the park…i gave a couple bowls to people at work,and now i have to make it again for work tomorrow
This is my favorite go-to winter dish. This is the closest recipe I’ve found to the one my mom used to make for us as kids— the only difference is she used to add a pinch of cinnamon and nutmeg, which i can’t recommend enough, and she would sprinkle raisins on top as garnish. For vegetarians, I’ll replace the chicken with cauliflower and the chicken stock with vegetable stock— equally as delicious. Best of all, it only requires a cutting board, and a pot, so it’s the ultimate one pot meal and the cleanup is super easy.
Can’t wait to try this recipe tonight. Does anyone know if this soup keeps well in the fridge or freezer as a meal prep food for the week? If it makes 6 servings I will definitely have leftovers.
I’ve been making big batches of this for years and it is even better the next day. It will last a few days in the fridge, or longer in the freezer— one tip though is if you don’t plan on eating some of it right away, I recommend freezing it without the apples and cream, and then adding those in when you are re-heating. Otherwise the apples get pretty broken down/soggy.
Hi, Amy! I think this recipe should keep just fine for about 5 days in the fridge or up to a month in the freezer. Enjoy!
I find its better the next day!
Amazing flavor and easy to make. Perfect meal for a snowy day. I don’t add the rice,but serve over brown rice.
Absolutely delicious! Didn’t change a thing and it came together beautifully. Wonderful flavor and hearty like a stew. Will be making this again. Winner-winner-chicken-dinner.
A go to recipe in our house. Even my picky eater likes it! Instead of cream I use half a can of coconut milk- concomitant and curry is just such an awesome flavor combination.
We made this soup for dinner last night. It was fabulous. Decided not to add cream and didn’t miss it. We’ll be making this again many times.
I have a friend who made me this soup twenty years ago I loved it was always looking for a recipe. I can not wait to make it. thank you for the recipe.
Oh my goodness! So delicious!
This is so delicious! I’ve had it exactly as listed and then I substituted Thai Coconut Broth for the chicken broth, and Almond Milk for the heavy cream. Both versions are killer!! I’m making it again today
We love curry, and soups! This was very easy, and VERY DELICIOUS!! I put a little sour cream, rather than yogurt, on top. Served with biscuits. YUM!!!
Refered by a friend. Our whole family loved it. Will make it often.
Elise’s Mulligatawny soup is delicious. I make it often
I’m so glad you like it Helen!
By the way, I think you have the serving size wrong. Serving size 1. I’m not sharing.
Hah hah hah! I totally get it. LOL
Oh my heavens. This is way up there with one of my most favorite recipes! My only regret is not tripling this so I could eat massive bowls of this every day for a week. It’s so simple too. What a perfect find I have found. My small kids up to my big kids ate this up and there is even a slight hint of heat to it, which makes the big guy smile. It is all our favorite! Thank you! (I followed it to the T and used my own chicken stock.)
I’m so glad you liked the soup Stephany!
I made this soup in a pressure cooker and it was soo good .. just beautiful taste and so easy to make . I was wondering if anyone tried it without the rice ?
Delicious. Good depth of flavor. The apples and the curry together is an extraordinary combination. I added the tiniest habenero and it just added a slight bit of background heat.I cooked everything together for about an hour before finally adding the cream.
If ya like a little heat, throw some spicy ground or chopped up Italian sausage in there too….BOOM, thank me later, it’s amazing.
This looks great. My question is. Besides the little bit of cream at the end. Only 2 cups of stock and 2 cups of water does not seem like enough liquid for all of the ingredients.
Hi, Kathy! Emma here, managing editor for Simply Recipes. This is meant to be a thicker soup or stew, plus the vegetables and chicken release some of their own liquid. You can always add in some extra chicken broth if you prefer a thinner soup!