Heartwarming and full of goodness, this soup is a comforting meal in one bowl. Leaving the bones on the chicken thighs adds to the flavour. Add some chopped spring vegetables to change it up or make it go a little further.
MULLIGATAWNY SOUPServes 4
2 Tbsp olive oil1 onion, chopped2 cloves garlic, crushed2 carrots, chopped1 Tbsp curry powder3 cups chicken stock4 chicken thighs, bones in1 cup basmati riceSalt and pepper to taste½ cup chopped Italian parsleyWarm pita pockets
1. Warm the oil in a large pot. Add the onion, garlic and carrots, cooking for 10 minutes to lightly brown and soften. Stir through the curry powder for 1 minute, then add the stock and chicken thighs, bringing to a simmer for 10 minutes.
2. Stir through the rice, simmering for a further 12 minutes until cooked through. Season with salt and freshly ground pepper. Stir through the parsley and serve hot with warmed pita pockets.
