Mulligatawny soup was one of those recipes I tried after seeing it on a restaurant menu and wondering what made it so different from other soups. The combination of curry spices, tender chicken, vegetables, apples, and creamy broth sounded unusual at first, but after one bowl I completely understood why it’s been a favorite for so many years. It’s hearty enough for dinner while still feeling fresh thanks to the fruit and warm spices.
This homemade Mulligatawny soup is rich, creamy, and packed with tender chicken, vegetables, rice, and fragrant curry flavors. Every spoonful has a little bit of everything, making it a satisfying meal on its own. If you already enjoy recipes like Mexican Red Rice Recipe, Cilantro lime Rice, or Rotisserie Chicken Quesadillas, this soup is another great way to enjoy those comforting flavors.
Why You Will Love This Mulligatawny Soup
What I love most about this recipe is how every ingredient adds something different. The vegetables make it hearty, the apples add a subtle sweetness, and the curry spices bring everything together without making the soup overly spicy.
Another reason I make it often is that it’s a complete meal in one pot. Between the chicken, vegetables, and rice, there’s no need to prepare much on the side.
On top of that, it’s perfect for meal prep because the flavors become even richer after sitting overnight in the refrigerator.
Finally, it’s easy to customize. You can adjust the spice level, swap the rice for lentils, or even use leftover rotisserie chicken to save time.
What You Will Need For Mulligatawny Soup
A large Dutch oven or soup pot is ideal for cooking everything evenly.
You’ll also need a sharp knife for chopping the vegetables and apple.
A wooden spoon works well for stirring the soup as it simmers.
If you have an immersion blender, honestly it’s great if you prefer a slightly creamier texture while still leaving plenty of chunks.
Ingredients Needed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 1 large apple, peeled and diced
- 1 tablespoon tomato paste
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1 cup cooked white rice
- 1 cup full-fat coconut milk or heavy cream
- 2 tablespoons fresh lemon juice
- Salt and black pepper, to taste
Optional Garnish
- Fresh cilantro, chopped
- Sliced almonds
- Plain yogurt
- Lemon wedges
How To Make Mulligatawny Soup
Heat the butter and olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery. Cook for about 6 to 8 minutes until the vegetables begin to soften.
Stir in the garlic and ginger, then cook for another 30 seconds.
Add the curry powder, cumin, turmeric, and cayenne pepper. Stir constantly for about 1 minute until fragrant.
Mix in the diced apple and tomato paste.
Pour in the chicken broth and stir well.
Add the chicken and bring the soup to a gentle boil.
Reduce the heat and simmer for about 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
Stir in the cooked rice and coconut milk.
Simmer for another 5 minutes.
Add the lemon juice and season with salt and black pepper to taste.
If you prefer a thicker soup, blend about one-third of the soup using an immersion blender before serving.
Ladle into bowls and garnish with fresh cilantro, sliced almonds, or a spoonful of yogurt if desired.
I usually serve this soup with warm crusty bread because honestly it’s perfect for soaking up every bit of the creamy broth. It also freezes well, so I like making a double batch and saving some for busy evenings.
Tips For Mulligatawny Soup
Cook the curry spices for a minute before adding the broth to bring out their flavor.
Use chicken thighs if you want extra tender meat.
Add the rice near the end of cooking so it doesn’t become too soft.
A crisp green apple, such as Granny Smith, honestly gives the soup the best balance of sweetness and acidity.
What To Serve With Mulligatawny Soup
This soup is filling on its own, but it’s also delicious served with warm naan, crusty bread, or a simple Mixed Cucumber Salad. For a larger meal, pair it with Butter Chicken or Chicken Pilau and finish with fresh fruit for dessert.
Mulligatawny Soup
Description
This homemade Mulligatawny soup is rich, creamy, and packed with tender chicken, vegetables, rice, and fragrant curry flavors. Every spoonful has a little bit of everything, making it a satisfying meal on its own.
Ingredients
Garnish
Instructions
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Heat the butter and olive oil in a large soup pot over medium heat.
-
Add the onion, carrots, and celery. Cook for about 6 to 8 minutes until the vegetables begin to soften.
-
Stir in the garlic and ginger, then cook for another 30 seconds.
-
Add the curry powder, cumin, turmeric, and cayenne pepper. Stir constantly for about 1 minute until fragrant.
-
Mix in the diced apple and tomato paste.
-
Pour in the chicken broth and stir well.
-
Add the chicken and bring the soup to a gentle boil.
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Reduce the heat and simmer for about 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
-
Stir in the cooked rice and coconut milk.
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Simmer for another 5 minutes.
-
Add the lemon juice and season with salt and black pepper to taste.
-
If you prefer a thicker soup, blend about one-third of the soup using an immersion blender before serving.
-
Ladle into bowls and garnish with fresh cilantro, sliced almonds, or a spoonful of yogurt if desired.
-
I usually serve this soup with warm crusty bread because honestly it's perfect for soaking up every bit of the creamy broth. It also freezes well, so I like making a double batch and saving some for busy evenings.
