Description

Mulligatawny Soup is a creamy, spiced, and deeply comforting dish blending Indian flavors with Western-style soup. With tender chicken, fragrant curry spices, sweet apple, and coconut milk, it’s perfect for chilly days or meal prep. One bowl is a full meal — cozy, hearty, and unforgettable.

Ingredients

1 tablespoon oil or butter

1 medium onion, diced

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 sweet apple, diced

1 tablespoon curry powder

1 pound chicken breast or thighs, cut into bite-sized pieces

4 cups chicken broth

1 cup coconut milk or heavy cream

1 cup cooked rice

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon lemon juice (optional)

2 tablespoons fresh parsley or cilantro, chopped

Instructions

1. Heat oil or butter in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.

2. Add garlic and ginger, and cook for 1 more minute until fragrant.

3. Stir in curry powder to coat the vegetables. Add diced apple and mix well.

4. Add chicken and chicken broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes.

5. Stir in cooked rice and coconut milk or cream. Let simmer on low for 5 minutes without boiling.

6. Season with salt, pepper, and lemon juice if using.

7. Garnish with chopped parsley or cilantro and serve hot.

Notes

For a vegetarian version, swap chicken for chickpeas or lentils and use vegetable broth.

Use mild or hot curry powder depending on your spice preference.

Freeze without rice for better texture when reheated later.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 370
Sugar: 6g
Sodium: 690mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 23g
Cholesterol: 60mg

Keywords: Mulligatawny, chicken soup, curry soup