This Mulligatawny Soup is a traditional curry soup with origins in Indian cuisine that is deeply satisfying, comforting and delicious. Mildly spicy, creamy, loaded with chicken and apples, simply incredible!
What do you think of when you hear the name “Mulligatawny”? Seinfeld! Thought so. No soup for you! Just kidding! I have soup for you. And I have a yummy, creamy, curry soup, a.k.a. Mulligatawny soup. It’s one of my favorites really, I mean how can you go wrong with curry and apples?
What Is Mulligatawny Soup?
Mulligatawny Soup is a traditional curry soup with origins in Indian cuisine made with meat or chicken. There are so many different variations of this Mulligatawny soup, so this is just my version of this amazing soup.
I like my soups thick and creamy so they’re perfect for dipping your crusty bread in.
How to Make Mulligatawny Soup
I loaded this soup with chicken and rice and lots of veggies like carrots, celery and onions so it really is good for you. This soup is perfect for cold winter nights, which is exactly the kind of weather we’ve been having here, but nothing makes me feel better than a humongous bowl of this creamy goodness.
Don’t let the name Mulligatawny scare you because this soup really is simple to make and done in 30 minutes, which as you know is my favorite kind of meals, 30-Minute One-Pot meals! Ha!
The great thing about this soup is that you can really make it your own, throw in whatever veggies you have, skip the meat or the rice, or use small pastas instead like orzo or acini di pepe. Use half and half over coconut milk, but I would strongly recommend to keep the curry and apples, after all that’s what makes this Mulligatawny soup.
Looking for More Soup Recipes? Try These:
- Romanian Meatball Soup
- Italian Wedding Soup
- Broccoli Cheese Soup
- Instant Pot Chicken Noodle Soup
- Beef Stroganoff Soup
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Mulligatawny Soup
Ingredients
- 2 tablespoon butter unsalted
- 1 large onion chopped
- 1 large carrot chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 4 chicken thighs (about 1 lb) boneless and skinless
- 1 teaspoon dried oregano
- 1 teaspoon turmeric
- 1 tablespoon curry powder
- 1 tablespoon all-purpose flour
- 6 cups chicken broth low sodium
- 1/2 cup rice
- 14 ounce unsweetened coconut milk (1 can)
- 2 small apples peeled, cored and chopped
- 1 tablespoon fresh parsley chopped
Instructions
- 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.
Video
Recipe Notes
Nutrition Information:
I have made this before and it was amazing!
I am about to make it for a soup exchange at work and need 24 cups. How many servings would that be?
I read about this soup in a book series i am reading by Patrick Taylor set in Ireland. Your recipe seemed to have a lot of great reviews so i decided to use it. I followed the recipe exactly. It was AMAZING! The flavour is beautiful. Even my very picky eater husband really liked it and went back for a second bowl. Adding it to my recipe book. Thank you for the great recipe.
We are so happy you liked it!
This looks amazing! Can you please tell me how many servings were accounted for in the Nutritional Information and what the serving size was?
6 servings. It’s in the dark blue section of the recipe card. 🙂
I made this soup several times last year, so very good. I’m happy to find the recipe again. This time I’m going to use leftover chicken sausage.
That was a very good Mulligatawny soup! I used chicken breast that I poached and then shredded. Sprinkled in a wee bit of cayenne and garam masala just because. Only used a small tin of coconut milk … added a couple of tbsps of half n half cream at the end. Will make this recipe now instead of Pioneer Woman’s version. Thank you.
So glad you liked it!
Got this recipe from a co worker then made myself. Had cooked chicken so used that and added fresh spinach for more color and veggies. Rave reviews by my eaters at work tday!
Awesome to hear!!
This is going to be our pandemic go to! I just made it for my elderly father and my awesome sister and their eyes are again rolling up into their head from another wonderful recipe of yours! I’m going to can about five jars of it and when the temperature dips below zero we’re going to break out the soup crackers and blankets. 🙂
I’m so happy to hear this. 🙂 Glad you guys enjoyed it!
This looks delicious! Can I use Japanese curry powder?
They’re quite different in flavor, but you can try. 🙂
So so so so soooo good. Thank you! <3 Made a great quarantine treat with everything that I already had in my kitchen 🙂
This was fantastic! I’ve been under the weather, so I made a batch of this to take to work for lunch through the week. I feel better already 😉
So glad you liked it!
Made it last night . Had left over this night ! Easy and very good !
Fabulous! Made two times and will make again and again.
I just got a Ninja Foodi and I’m wondering how I would make this soup in that? Should I use pressure cooking because of the rice or just do it on a slow cook setting? I just wanted to add of all the millions of recipes out there yours look the best to me, I’m pretty sure we have similar taste and I can’t wait to check out more! However I’m on a low carb, low sugar diet (of course) and soups seem to help me lose the best so I’ll be focused on them for now. Thanks so much for sharing. ps… I’m sure you probably have a Ninja or Instapot so I wonder if recipes will start being made in them?
We have never used a Ninja Foodi, but we are planning on trying one out very soon 🙂 I would still sear the veggies and chicken as per steps 1 and 2 for all that flavor. Seeing as this recipe only requires 10 minutes of cooking, it’ll be faster to just do it on your stovetop vs waiting for the pressure to build up in an IP/ NF!
I’m not a a cook but I made this the other night. It came out fantastic!
Did Mulligatawny ever have lamb? It just seems like the name refers to lamb rather than chicken. Just curious.
From my understanding is that it can have lamb or chicken. This would be great with some lamb, something I must try!