Chicken Mulligatawny Soup with Sweet Potato & Spinach
This chunky Chicken Mulligatawny Soup with Sweet Potato Spinach is a real winter warmer. Hearty, nourishing and full of spice, it makes a delicious lunch or light meal.
In a large pot heat up 3 tablespoons of oil, add the spices, chopped garlic, onion and ginger, stir and cook over a medium heat for 3 minutes.
Push the onion mixture to the sides, add the chicken pieces and cook for 2 minutes on each side. Add a little stock, cover and bring to the boil then simmer for 10 minutes.
Add the sweet potato, a little more stock, cover and cook for 5 more minutes.
Add the rice, lentils, passata and the remaining stock, cover and bring to the boil again then simmer for 15 minutes stirring often.
Remove from the heat, take out the chicken and separate the meat from the bone. Place the pot back on the stove, add the spinach, cover and cook for 3 minutes.
Remove from the heat, place the chicken back in the pot, adjust the seasoning and serve.
Notes
Use either 4 skinless chicken thighs or drumsticks or 2 chicken legs. I do not recommend using chicken breast as it becomes dry after prolonged cooking.
The recommended spice mixture produces a mild tasting soup but you can add more chilli flakes or hot curry powder for more heat.
Best served immediately.
Refrigerate leftovers for up to 3 days. If the soup thickens after a while add a drop of water and adjust the seasoning as needed.
Freeze for up to 3 months.
Vegetarian mulligatawny: Omit Step 2 then follow the remaining instructions.