Mulligatawny Soup
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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!
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
Prep: 8 mins
Cook: 22 mins
Total: 30 mins
Serves: 6
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 tbsp butter unsalted
- 1 large onion chopped
- 1 large carrot chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 4 chicken thighs (about 1 lb) boneless and skinless
- 1 tsp dried oregano
- 1 tsp turmeric
- 1 tbsp curry powder
- 1 tbsp all-purpose flour
- 6 cups chicken broth low sodium
- 1/2 cup rice
- 14 oz unsweetened coconut milk (1 can)
- 2 small apples peeled, cored and chopped
- 1 tbsp 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
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%)
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!