Chicken Mulligatawny Soup
Chicken Mulligatawny Soup

Slip your spoon into this curry-scented chicken mulligatawny soup and prepare for a flavor explosion. It’s so EASY to make and the ultimate one-bowl meal.

Have you ever had mulligatawny? Best soup ever!

What is mulligatawny soup?

Mulligatawny is the ultimate “fusion” food, invented centuries before anyone even knew what it meant. It dates back to the early days of the British Raj in India.

According to Lizzie Collingham in A Tale of Cooks & Conquerors, the colonialists, who wanted a first course for their dinner, asked their Indian cooks to make them soup. The chefs clamored for the soup that best suited their repertoire, a light tonic broth of peppers, tamarind and water (‘molo tuna’ in Tamil) served with some vegetables and meat.

Over the centuries, the soup evolved into what we know today – a creamy curried chicken soup with apples, rice and vegetables. It’s a simple, healthy soup and a classic of Anglo-Indian cuisine.

How to Make Chicken Mulligatawny Soup


Check out these Chicken Mulligatawny Soup Recipes

Substitutions to try with Mulligatawny Soup

  • For a vegetarian mulligatawny soup, use chickpeas instead of chicken and oil instead of butter.
  • For a dairy-free mulligatawny soup, use coconut milk instead of cream and oil instead of butter.
  • Use potatoes or beets instead of apples.
  • Use lentils instead of rice.

Here’s how to store and freeze this soup

Store the soup in a covered container for up to 5 days. The rice will absorb broth as it’s stored, so you may need to add a little more chicken broth or water when reheating. If you make the soup ahead of time, you can cook it without the rice and add it to the soup as you reheat it.

Freeze the soup in a freezer-safe container for up to 3 months. It’s best to freeze them without the rice and cream and add them to the soup when reheating.

Indian inspired recipe to try next time

  • well
  • Indian Chicken Biryani
  • chicken tikka masala
  • Vegetable samosas with mint coriander chutney
  • Lambcurry

From the editors of Simply Recipes

Chicken Mulligatawny Soup

preparation time
15 minutes

cooking time
50 minutes

total time
65 minutes

up to 6 servings

The recipe calls for tart apples. Try these varieties: Granny Smith, Cripps Pink, Winesap, Braeburn, or Courtland.


  • 2 tablespoon butter

  • 1 tablespoon Extra virgin olive oil

  • 1 big Onionchopped (about 2 cups)

  • 2 ribs celery, chopped (Above 1 Cup)

  • 2 carrotschopped (about 1 cup)

  • 2 bay leaves

  • 4 teaspoon curry powder

  • 1 1/4 pounds (570G) boneless, skinless chicken thighsfree of visible fat

  • 2 cups (475 ml) chicken broth

  • 2 cups (475 ml) water

  • 1 1/2 teaspoon kosher salt (or 1 teaspoon sea salt)

  • 1/4 Cup uncooked basmati rice

  • 2 cake applesseeded, peeled and chopped (about 2 cups)

  • 1/4 cup (60 ml) fat whipped cream

  • 1/4 cup (60 ml) Natural yoghurtfor garnish

  • 1 tablespoon chopped chivesfor garnish


  1. Fry the Flavors:

    In a large (4 to 5 quart) heavy-bottomed saucepan, heat the butter and olive oil over medium-high heat. Add the onions, celery and carrots. Cook for 5 minutes until just beginning to soften. Add the bay leaves. Add the curry powder and mix to coat.

  2. Add the chicken, broth and salt:

    Add the chicken thighs and stir to coat with the curry mixture. Pour the broth and water into the saucepan. Add the salt. Bring to a simmer and reduce the heat to maintain a simmer. Cover and cook for 20 minutes.

  3. Remove chicken, let cool to touch:

    Remove the chicken pieces from the pot. (They should be just cooked through. If not, return them to the pot for another 5 minutes or so, until cooked through.) Place them on a cutting board and let cool to the touch.

  4. Add rice and apples:

    Add the rice and chopped apples to the soup. Return to a simmer over high heat, then reduce the heat to maintain a gentle simmer. Cover and cook 15 minutes, or until rice is cooked through.

  5. Shred the chicken, return it to the soup and add cream:

    While the apples and rice are cooking in the soup, shred the chicken and discard any tough parts. Once the rice and apples are cooked in the soup, return the chicken to the pot. Heat for another 5 minutes. Then stir in the cream.

  6. Surcharge:

    Serve with yoghurt and chives.


nutritional information (per serving)
368 calories
19g Fat
24g carbohydrates
28g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!