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Home / Recipes
30 minutes
4.5 from 101 votes
53 Comments

Mulligatawny Soup

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  • 1508
by: Joanna Cismaru

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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!

a large green pot full of mulligatawny soup with a ladle

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.

a bowl of soup topped with sour cream and pepper

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.

a spoon scooping some soup out of a bowl

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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a ladle taking a scoop of mulligatawny soup from a pot

Mulligatawny Soup

4.5 from 101 votes
Prep: 8 mins
Cook: 22 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
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!

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
US Customary - Metric

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

If you find the soup is too thick, feel free to add more chicken broth as needed.
Feel free to use chicken breast if preferred.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 

Nutrition Information:

Calories: 424kcal (21%)Carbohydrates: 31g (10%)Protein: 22g (44%)Fat: 24g (37%)Saturated Fat: 17g (106%)Cholesterol: 81mg (27%)Sodium: 364mg (16%)Potassium: 767mg (22%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 2290IU (46%)Vitamin C: 8.3mg (10%)Calcium: 59mg (6%)Iron: 3.1mg (17%)
Course:Main Course
Cuisine:Indian
Keyword:mulligatawny soup, soup
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

30-Minute One-Pot Meals Cookbook by Joanna Cismaru

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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Cathy says

    January 22, 2022 at 8:43 am

    How long after you add the apples do you continue cooking. It says a few minutes 🤷‍♀️
    Should they be soft or stay crunchy.
    I’ve never added apples to soup before!

    Reply
    • Joanna Cismaru says

      January 22, 2022 at 5:21 pm

      2 more minutes, that’s it. Enjoy!

      Reply
  2. DJ says

    December 19, 2021 at 6:15 pm

    4 stars
    Absolutely love this recipe! One of my go to’s when I want soup for dinner. Made this for a friend going through Chemo treatment and it was a hit.

    Reply
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