Rich, creamy Mulligatawny Soup with chicken, rice, apples, curry, and hearty vegetables. Warm up your soul with this comforting, flavor-packed dish!
Okay, so here’s the thing. I didn’t grow up with Mulligatawny Soup. In fact, the first time I even heard the word was on an old episode of Seinfeld—you know, the one with the Soup Nazi? “No soup for you!” It’s wild how random things like that stick in your head. Anyway, fast forward a few years, and I stumbled across the actual recipe while trying to impress my in-laws during a dinner I may or may not have overhyped. Spoiler alert: It worked.
It was one of those weirdly cold autumn days when you just want to live in your sweatpants and pretend the world doesn’t exist. So, I thought, why not try something new? And let me tell you, the kitchen smelled like pure comfort. That curry mixed with the sweet apple and creamy chicken broth—chef’s kiss. My mother-in-law even asked for the recipe, which, if you knew her, would feel like winning the culinary lottery.
The best part? It’s one of those dishes that seems all fancy and complicated but is actually ridiculously easy to throw together. I mean, if you can chop an onion and stir a pot, you’re basically halfway there. And every time I make it now, I swear it gets better. Or maybe I’m just getting lazier with measuring ingredients? Either way, it’s a winner.
Why You’ll Love This Mulligatawny Soup Recipe?
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It’s Hearty and Comforting: The kind of soup that feels like a hug on a cold day. Rich, creamy, and packed with flavor.
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Perfect Balance of Sweet and Savory: That apple? Total game changer. It adds just the right touch of sweetness without feeling weird or out of place.
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Super Adaptable: Vegetarian? No problem. Trying to use up random veggies from your fridge? Go for it.
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Easy to Make: Seriously, it’s basically chop, sauté, simmer, and serve. And it’s somehow even better the next day, which is rare for soup.
Ingredient Notes:
Alright, let’s break down the key players here. And yes, you can totally mess around with this recipe—consider it a blueprint, not a contract.
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Chicken: I usually go for boneless, skinless chicken breast, but rotisserie chicken or leftover roast chicken works just as well. Heck, even shredded turkey if you’ve got Thanksgiving leftovers you’re sick of looking at.
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Apple: You’d think this would be weird, but it’s magic. I use Granny Smith for that tartness, but if all you’ve got is a Honeycrisp or Fuji, roll with it.
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Rice: White rice is the classic choice, but I’ve tried it with wild rice, and it was amazing. Adds a nuttiness that just works.
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Curry Powder: This is the star of the show, obviously. But if you’re feeling adventurous, try throwing in a pinch of garam masala or turmeric.
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Heavy Cream: It gives that final silky, luxurious touch. Want a dairy-free option? Coconut milk works like a charm and gives it a bit of tropical flair.
How To Make Mulligatawny Soup?
Ready for the coziest soup you’ve ever made? Let’s do this.
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Sauté The Vegetables:
Heat the butter in a large soup pot over medium heat. Add your onions, celery, and carrots. Cook them for about 5-7 minutes until they’re softened and your kitchen starts smelling like heaven. -
Add Spices and Flour:
Sprinkle in the flour and curry powder. Stir constantly for around 5 minutes. You’re basically toasting the spices, which makes all the difference in flavor. If it looks like a hot mess at this point, you’re doing it right. -
Simmer The Soup:
Pour in the chicken broth and bring everything to a boil. Reduce the heat and let it simmer for about 30 minutes. This is where the magic starts happening.Want To Save This Recipe?
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Add The Rest:
Toss in the apple, rice, chicken, thyme, salt, and pepper. Let it all simmer for another 15-20 minutes or until the rice is tender. Taste as you go and adjust the seasoning if it needs more salt or curry. I always end up adding a little more. -
Finish With Cream:
Right before serving, stir in the hot heavy cream. This is where it turns from soup to silky, dreamy deliciousness. Give it one last taste to make sure it’s perfect. -
Serve and Enjoy:
Ladle it into bowls, sprinkle with fresh herbs if you’ve got them, and dig in. Bonus points if you’ve got some crusty bread for dunking.
Storage Options:
Got leftovers? Lucky you! Just pop them in an airtight container and stick them in the fridge for up to 3 days. Heads up, though—rice has a habit of soaking up liquid, so you might want to add a splash of broth or cream when reheating.
Want to freeze it? Absolutely. Just do it before you add the cream. Store it in the freezer for up to 2 months. When you’re ready to eat, thaw, reheat, and add the cream just before serving.
Variations and Substitutions:
Feeling adventurous? Here are some ways to make this soup your own:
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Vegetarian Option: Swap chicken broth for vegetable broth and the chicken for chickpeas or lentils.
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Extra Spice: Add a pinch of cayenne or some chopped fresh chili if you’re craving heat.
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Coconut Milk Alternative: For a dairy-free twist, try coconut milk instead of cream. It adds a lovely sweetness.
What to Serve with Mulligatawny Soup?
This soup is cozy on its own, but here’s what pairs perfectly with it:
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Naan Bread: Keeps the curry theme going and makes for perfect dipping.
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Simple Green Salad: Something fresh to balance out the richness.
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Crusty Bread: Because carbs + soup = pure bliss.
Frequently Asked Questions:
Can I make this soup ahead of time?
Totally! It actually tastes even better the next day. Just wait to add the cream until you’re ready to serve.
How do I make this soup vegan?
Use vegetable broth, swap chicken for chickpeas, and replace cream with coconut milk. Done and done.
Can I freeze Mulligatawny Soup?
Yep! Just freeze it before adding the cream and you’re golden.
There you have it—Mulligatawny Soup, in all its cozy, comforting glory. Give it a try and let me know how it turns out. Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mulligatawny Soup
Ingredients
- ½ cup chopped onion
- 2 stalks celery chopped
- 1 carrot diced
- ¼ cup butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- 4 cups chicken broth
- ½ apple cored and chopped (preferably Granny Smith)
- ¼ cup white rice
- 1 skinless boneless chicken breast half, cut into cubes
- 1 pinch dried thyme
- Salt and ground black pepper to taste
- ½ cup heavy cream heated
Instructions
Prepare the Base:
- In a large, heavy-bottomed soup pot, melt the butter over medium heat. Add the chopped onions, celery, and diced carrot, sautéing until softened—approximately 5 to 7 minutes. Stir frequently to avoid burning.
Incorporate Spices and Flour:
- Add the all-purpose flour and curry powder to the vegetables, stirring constantly to combine. Cook for an additional 5 minutes, allowing the flour to brown slightly and the spices to release their aromas.
Add Liquids and Simmer:
- Gradually pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for approximately 30 minutes.
Incorporate Additional Ingredients:
- Add the chopped apple, rice, chicken breast cubes, thyme, salt, and pepper. Continue simmering the soup for 15 to 20 minutes, or until the rice is tender and the chicken is thoroughly cooked.
Finish with Cream:
- Just before serving, stir in the heated heavy cream. Taste and adjust the seasoning with additional salt and pepper if necessary.
Serve:
- Serve the Mulligatawny Soup hot, garnished with fresh herbs if desired. This dish pairs beautifully with naan or crusty bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
