Go Back
–+ servings
undefined

Mulligatawny Soup: Cozy Comfort in Every Creamy Spoonful

Mulligatawny Soup is a creamy, spiced chicken delight that offers comfort and warmth in each spoonful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: British, Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound boneless chicken breast or thighs substitute with tofu for vegetarian option
  • 2 tablespoons olive or coconut oil swap for butter or ghee for added depth
  • 1 medium onion
  • 2 stalks celery
  • 2 medium carrots
  • 3 cloves garlic minced
For the Spices
  • 1 teaspoon ground cumin omit if not on hand
  • 1 tablespoon ground coriander fennel seeds can be a suitable replacement
  • 1 tablespoon garam masala use fresh or store-bought
  • 1 teaspoon cayenne pepper adjust according to your spice tolerance
  • 1 tablespoon curry powder choose mild or hot based on preference
  • to taste salt taste and adjust as necessary
  • 1 tablespoon flour substitute with cornstarch for gluten-free option
For the Liquid and Texture
  • 4 cups chicken broth use vegetable broth for vegetarian twist
  • 1 cup coconut milk heavy cream or almond milk can be used
  • 1 cup white rice replace with quinoa or omit for lower-carb choice
For the Fruity Finish
  • 1 medium sweet-tart apple (e.g., Granny Smith) other tart varieties can work well too

Equipment

  • large stockpot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive or coconut oil in a large stockpot over medium heat for 2-3 minutes.
  2. Toss 1 pound of boneless chicken breast or thighs with 1 teaspoon of ground cumin and 1 tablespoon of flour, then sear until browned, about 5-7 minutes. Remove and set aside.
  3. Sauté diced onion, celery, and carrot in the pot for about 5 minutes. Add 3 minced garlic cloves and cook for another minute.
  4. Push vegetables to one side, add another tablespoon of oil if needed, sprinkle in 1 tablespoon of curry powder and remaining flour, stirring vigorously for 1-2 minutes.
  5. Gradually pour in 4 cups of chicken broth, scraping browned bits, and bring to a gentle boil. Reduce heat to low and simmer for about 15 minutes.
  6. Stir in 1 cup of white rice and simmer for another 15 minutes, or until the rice is tender.
  7. Grate one sweet-tart apple into the pot and return reserved chicken. Cook on low for an additional 5 minutes.
  8. Turn off the heat and stir in 1 cup of coconut milk. Season with salt as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This Mulligatawny Soup is perfect for cozy dinners and family gatherings. Adjust spices based on personal preference and enjoy heightened flavors when stored overnight.

Tried this recipe?

Let us know how it was!