Bone Broth Mulligatawny Soup

Makes4 servings
Prep Time30 minutes active, 8 ½ hours simmering
Cook Time45 minutes

Ingredients
Directions

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.

Nutritional information

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