30 minutes

4.69 from 32 votes

01.12.19

Updated: 04.23.19

Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 6
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)

Jump to Recipe Print Recipe Jump to Video

This post may contain affiliate links. Please read my disclosure policy.

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:

Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram

Mulligatawny Soup

4.69 from 32 votes

Prep: 8 mins

Cook: 22 mins

Total: 30 mins

Author: Joanna Cismaru

Serves:

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 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

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!

Meet jo

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.

Find me on Facebook, Twitter, Instagram, and Pinterest.

Garlic Butter Mushrooms

Caprese Chicken