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Mulligatawny Soup Recipe: A Creamy, Flavorful, and Comforting Classic

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A rich and aromatic Mulligatawny Soup featuring tender chicken, apples, vegetables, rice, and warming curry spices in a creamy, comforting broth. This Indian-inspired soup delivers a delicious balance of savory, sweet, and gently spiced flavors.

Ingredients

  • 1/2 cup chopped onion
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 1/4 cup butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons curry powder
  • 4 cups chicken broth
  • 1/2 apple, cored and chopped
  • 1/4 cup white rice
  • 1 skinless, boneless chicken breast half, cut into cubes
  • 1 pinch dried thyme
  • Salt and ground black pepper to taste
  • 1/2 cup heavy cream, heated

Instructions

  1. Melt the butter in a large soup pot over medium heat. Add the chopped onion, celery, and diced carrot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  2. Stir in the flour and curry powder. Continue cooking for another 5 minutes, stirring frequently to prevent the flour from burning.
  3. Gradually pour in the chicken broth, stirring well to combine. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes.
  4. Add the chopped apple, white rice, cubed chicken breast, dried thyme, salt, and black pepper. Stir to combine.
  5. Continue simmering for 15 to 20 minutes, or until the rice is tender and the chicken is completely cooked through, reaching an internal temperature of 165°F (74°C).
  6. Just before serving, stir in the heated heavy cream. Warm gently without allowing the soup to boil.
  7. Taste and adjust the seasoning with additional salt, pepper, or curry powder if desired. Ladle into bowls and serve hot.

Notes

  • Use a sweet-tart apple, such as Granny Smith or Honeycrisp, for a balanced flavor.
  • Adjust the amount of curry powder to suit your preferred spice level.
  • For a lighter soup, substitute half-and-half for the heavy cream.
  • For a gluten-free variation, replace the all-purpose flour with a gluten-free flour blend and ensure the chicken broth and curry powder are gluten-free.
  • For extra richness, use chicken thighs instead of chicken breast.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently until thoroughly hot.
  • The rice will absorb additional liquid as the soup sits. Add a splash of chicken broth when reheating to restore the desired consistency.
  • Serve with warm naan bread, crusty bread, or a simple green salad.

Nutrition

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