Bone Broth Mulligatawny Soup

This Indian-inspired soup combines chicken, warming spices, and coconut milk to create a comforting soup that will help support your gut health.

By Kate Morgan | Experience Life

Makes 4 servings
Prep Time 30 minutes active, 8 ½ hours simmering
Cook Time 45 minutes

Ingredients

Bone Broth

1 whole roasted chicken (see recipe at “Classic Roast Chicken”)
12 cups water
1 tsp. sea salt
2 tbs. apple-cider vinegar

Soup

½ cup brown rice, rinsed
2 tbs. grassfed butter
1 small white onion, chopped
2 carrots, chopped
1 rib celery, chopped
3 cloves garlic, minced
4–6 leaves fresh sage, minced
1½ tsp. curry powder
1 tsp. paprika
1 tsp. dried oregano
½ tsp. dried sumac
½ tsp. sea salt
1 13.5-oz. can coconut milk
2 tbs. minced fresh parsley

Directions

STEP 1

Bone Broth and Brown Rice: Remove the chicken meat from the carcass and shred it. Store the shredded meat in the refrigerator.

STEP 2

Place the chicken bones in a large pot and cover with 12 cups of water.

STEP 3

Add the salt and apple-cider vinegar and bring to a boil. Reduce to a simmer, cover, and cook for six to eight hours or until reduced by about one-third.

STEP 4

When the broth has about one hour left, cook the brown rice in a separate pot according to the package directions and set aside. When the broth is done cooking, strain it and discard the bones.

STEP 5

Soup: Melt the butter over medium heat in a heavy-bottomed stock pot or Dutch oven.

STEP 6

Cook the onion, carrots, and celery until the onions are soft and translucent, about eight to 10 minutes.

STEP 7

Add the garlic and sage, stir, and cook until fragrant, about two to three minutes.

STEP 8

Add the curry, paprika, oregano, and sumac, and stir to coat.

STEP 9

Add the broth, rice, shredded chicken, and salt and stir to combine. Bring the soup to a simmer, cover, and let cook for 30 minutes.

STEP 10

Remove from heat and stir in the coconut milk. Serve topped with the minced parsley.

For more nutritious dishes to heal your gut lining and support your microbiome,
see “5 Recipes for a Happy, Healthy Gut.”

Photography: Terry Brennan; Food Styling: Betsy Nelson

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