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mulligatawny soup in a bowl garnished with parsley.
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4.56 from 111 votes

Mulligatawny Soup

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!
Prep Time8 minutes
Cook Time22 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: Indian
Keyword: mulligatawny soup, soup
Servings: 6
Calories: 424kcal
Author: Joanna Cismaru

Ingredients

  • 2 tablespoons butter unsalted
  • 1 large onion chopped
  • 1 large carrot chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • ½ teaspoon salt or to taste
  • ¼ 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
  • ½ 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.
    process shots showing how to make mulligatawny soup.
  • 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.
    process shots showing how to make mulligatawny soup.
  • Add the oregano, turmeric, curry powder and stir. Dust with the flour and stir again.
    process shots showing how to make mulligatawny soup.
  • 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. 
    process shots showing how to make mulligatawny soup.
  • 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. 
    process shots showing how to make mulligatawny soup.
  • Garnish with fresh parsley and serve.

Video

Notes

  1. If you find the soup is too thick, feel free to add more chicken broth as needed.
  2. Simmer the rice. Once the soup comes to a boil turn the heat down and just allow the rice to simmer. If you boil the rice it will not properly cook.
  3. Don’t overcook the apples. Add the chopped apples at the very end and only let them simmer for just a few minutes. You don’t want them to turn to mush and disintegrate. 
  4. Season at the very end. Don’t add too much salt before the soup is done. Because all soup reduces as it cooks, the salt can get really concentrated if you add too much too soon.
  5. This soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months when stored in an airtight container. Just put the soup in the microwave for a few minutes on medium power to reheat.
 

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 31g | Protein: 22g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 364mg | Potassium: 767mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2290IU | Vitamin C: 8.3mg | Calcium: 59mg | Iron: 3.1mg