This Mulligatawny Soup is a traditional curry soup with origins in Indian cuisine and it's deeply satisfying, comforting and delicious. Mildly spicy, creamy, loaded with chicken and apples, simply incredible!
In a large Dutch Oven or soup pot melt the butter over medium-high heat. Add the onion, carrot, celery and garlic to the pot, season with salt and pepper, stir then cook for about 3 minutes until the onion and carrot softens and the garlic becomes aromatic.
Add the chicken thighs to the pot then season them with salt and pepper. Stir and cook for about 5 minutes until the chicken is no longer pink. Don't worry if it's not cooked through.
Add the oregano, turmeric, curry powder and stir. Dust with the flour and stir again.
Add the chicken broth, rice, coconut milk, lower the heat to a medium-low then let the soup cook for about 10 minutes or until the rice is cooked through.
Transfer the chicken thighs to a bowl and shred with a couple forks, then add back to the pot.
Add the apples and cook for a couple more minutes.
Garnish with fresh parsley and serve.
If you find the soup is too thick, feel free to add more chicken broth as needed.