4.6 from 5 votes
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Mulligatawny Soup
Prep Time
8 mins
Cook Time
22 mins
Total Time
30 mins
 

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!

Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 357 kcal
Author: Joanna Cismaru
Ingredients
  • 2 tbsp butter unsalted
  • 1 large onion chopped
  • 1 large carrot chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • salt and pepper 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 dry rice
  • 14 oz unsweetened coconut milk (1 can)
  • 2 small apples peeled, cored and chopped
  • 1 tbsp fresh parsley chopped
Instructions
  1. 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.

  2. 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.

  3. Add the oregano, turmeric, curry powder and stir. Drizzle with the flour and stir again.

  4. 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. 

  5. Transfer the chicken thighs to a bowl and shred with a couple forks, then add back to the pot.

  6. Add the apples and cook for a couple more minutes. 

  7. Garnish with fresh parsley and serve.

Recipe Notes

If you find the soup is too thick, feel free to add more chicken broth as needed.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.