If you’re on the hunt for a comforting soup that doubles as a satisfying, flavorful meal, you have to try my Chicken Mulligatawny Soup Recipe. This dish has a wonderful blend of spices, tender chicken, and a touch of creamy richness that makes it feel like a warm hug in a bowl. Trust me, once you make this, you’ll want it on repeat during chilly evenings or whenever you crave something with a little exotic twist, but still homey and wholesome.
Why You’ll Love This Recipe
- Rich, layered flavors: The curry powder combined with apples and cream creates an irresistible, balanced flavor profile.
- Hearty and wholesome: With tender chicken thighs, rice, and fresh veggies, it’s a complete meal in one bowl.
- Easy to make: You don’t need fancy skills or hard-to-find ingredients, just some basic pantry staples.
- Perfect for family dinners: I’ve made this for my family countless times, and they always go crazy for it!
Ingredients You’ll Need
I love how this Chicken Mulligatawny Soup Recipe brings together simple ingredients that pack a flavorful punch every single time. When you shop, look for fresh veggies and good-quality chicken thighs — those little touches make a big difference.
- Butter: Adds richness and a smooth base for sautéing the aromatics.
- Extra virgin olive oil: Gives a subtle fruity note and helps balance the butter’s richness.
- Onion: The foundation of flavor; choose a sweet or yellow onion for the best taste.
- Celery: Adds a fresh, slightly peppery crunch that rounds out the flavor.
- Carrots: Little bursts of natural sweetness to complement the curry spices.
- Bay leaves: Infuse the broth with gentle earthiness and depth.
- Curry powder: The star spice—rich and aromatic, make sure it’s fresh for the best flavor.
- Boneless, skinless chicken thighs: I prefer thighs for juiciness and tenderness over breasts.
- Chicken stock: Use homemade or high-quality store-bought for a flavorful base.
- Water: Keeps the soup light and balances the stock.
- Kosher or sea salt: Essential for seasoning and bringing all the flavors together.
- Uncooked basmati rice: Its fluffy texture absorbs the curry broth beautifully.
- Tart apples: Adds a subtle tangy sweetness; Granny Smith is my go-to.
- Heavy whipping cream: Creates that luxurious finish that I absolutely adore.
- Plain yogurt: For garnish; adds a nice tang that contrasts the curry’s warmth.
- Minced chives: Fresh, bright, and a perfect color pop on top.
Variations
This Chicken Mulligatawny Soup Recipe is versatile enough to tweak based on what you love or what you have on hand. I encourage you to make it your own — that’s part of the fun!
- Vegetarian version: Swap chicken for lentils or chickpeas; use vegetable stock instead of chicken stock. I tried this once, and it’s surprisingly satisfying!
- Spice it up: Add a pinch of cayenne or fresh chopped chili if you like heat; it adds a lovely kick without overpowering the curry flavor.
- Make it gluten-free: Use basmati rice as is (it’s naturally gluten-free), and double-check your curry powder for any added fillers.
- Seasonal tweaks: In fall, adding roasted butternut squash or sweet potatoes works beautifully with the curry flavors.
How to Make Chicken Mulligatawny Soup Recipe
Step 1: Sauté the Aromatics to Build Flavor
Start by heating butter and olive oil over medium-high heat in a large, thick-bottomed pot—about 4 to 5 quarts works great. When the butter melts and starts sizzling, toss in your chopped onions, celery, and carrots. Cook them for around 5 minutes until they’re just starting to get tender, but still have a bit of bite. That’s the sweet spot for flavor and texture. Once softened, add the bay leaves and sprinkle in your curry powder, stirring to coat the veggies completely. The aroma at this stage is incredible and really tells you you’re off to a good start!
Step 2: Add Chicken, Stock, and Let it Simmer
Next, nestle your chicken thighs right into the pot, stirring them around so each piece gets coated with that lovely curry mixture. Pour in both chicken stock and water—it’s the combo that keeps this soup flavorful but not too heavy. Season with kosher salt, then bring everything to a gentle simmer. Cover the pot, reduce the heat to maintain that simmer, and let it cook for 20 minutes. By now, your whole kitchen should smell like a spice bazaar (in the best way!).
Step 3: Remove and Shred the Chicken
After 20 minutes, carefully remove the chicken thighs from the pot. They should be perfectly cooked through, tender but still juicy. If you want to be sure, pop them back in for a few extra minutes. Place the chicken on a cutting board and let it cool until it’s comfortable enough to handle. Then shred it finely with two forks, discarding any tough bits. This step is key because shredded chicken blends seamlessly back into the soup, giving you bites full of flavor and a great texture.
Step 4: Add Rice and Apples, Simmer Again
While the chicken cools, add your uncooked basmati rice and chopped tart apples to the simmering soup. This little addition of apple adds a subtle sweet complexity I learned to love after a few tries. Turn the heat up to bring it back to a simmer, then lower the heat and cover again for about 15 minutes, or until the rice is tender and cooked through. Keep an eye on the pot and stir occasionally to prevent the rice from sticking.
Step 5: Return Chicken and Finish with Cream
Once the rice and apples are done, toss your shredded chicken back into the pot. Let it heat through for about 5 minutes on low. The final touch is stirring in the heavy whipping cream, which gives this soup a beautifully creamy texture and rounds out the spices perfectly. Don’t skip this step—it’s what makes the soup irresistibly smooth and rich.
Step 6: Serve with Yogurt and Chives
Ladle the soup into bowls and add a dollop of plain yogurt and a sprinkle of minced chives on top. The cool yogurt adds a lovely tang that balances the curry spices, and the chives offer a fresh, mild oniony burst. I love how the colors pop — it’s just as pretty as it is tasty!
Pro Tips for Making Chicken Mulligatawny Soup Recipe
- Toast your curry powder: Sometimes I give the curry powder a quick toast in the dry pan before adding it to the veggies to really wake up those spices.
- Don’t overcook the rice: I always check the rice at 12 minutes just to make sure it doesn’t get mushy, because you want that tender but slightly separate texture.
- Use bone-in chicken optionally: For an even richer broth, try cooking bone-in thighs first, then shred the meat off the bones before adding it back.
- Avoid bitter bay leaves: Remove the bay leaves before blending or serving—forgetting this once gave the soup an overpowering bitter edge that took the whole batch down.
How to Serve Chicken Mulligatawny Soup Recipe
Garnishes
I’m pretty loyal to plain yogurt and chives as garnishes because the creaminess and fresh onion flavor feel like they complete the dish perfectly. Sometimes on special occasions, I add a tiny drizzle of chili oil or fresh chopped cilantro to add more personality. You’ll enjoy experimenting with what suits your taste buds!
Side Dishes
My go-to pairing with this soup is warm naan bread or crusty country bread to soak up every last bit of deliciousness. A simple cucumber salad or roasted vegetables can also round out the meal without stealing the spotlight.
Creative Ways to Present
For gatherings, I like to serve the soup in small cups or hollowed-out mini pumpkins to impress guests. Another fun idea I discovered was presenting it alongside a tasting board of spiced rice and chutneys to create a mini “Indian-inspired” feast at home.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers taste fantastic the next day. Just remember to stir gently before reheating as the rice can settle at the bottom.
Freezing
The soup freezes well, but I recommend leaving out the cream and yogurt if freezing—add those fresh when reheating for the best taste and texture. Freeze in portions and thaw overnight in the fridge for easy weeknight meals.
Reheating
Reheat leftovers gently on the stove over medium-low heat to avoid scorching. Add a splash of water or stock if it feels too thick. Stir in cream and fresh yogurt right before serving to revive that luscious finish.
FAQs
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Can I use chicken breasts instead of thighs for this Chicken Mulligatawny Soup Recipe?
Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more tender during simmering. If using breasts, be careful not to overcook them, as they dry out faster.
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Is it okay to skip the rice in the soup?
Skipping rice is fine if you prefer a lighter soup or want to avoid carbs. You might want to add some lentils or potatoes to maintain the heartiness.
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Can I prepare this soup ahead of time?
Absolutely! The soup tastes even better the next day as the flavors meld. Just store it properly in the fridge and add cream and yogurt fresh when reheating.
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What can I substitute for curry powder if I don’t have any?
While curry powder gives a signature flavor, you can create a mix using turmeric, cumin, coriander, and a pinch of chili powder to mimic some of those warm notes.
Final Thoughts
This Chicken Mulligatawny Soup Recipe holds a special place in my heart because it’s one of those meals that’s surprisingly simple yet so full of character and warmth. Whether you’re cooking for family or cozying up solo, it’s a bowl that comforts and delights every time. Give it a try—you might just find it becoming one of your all-time favorites like it did for me!
Print
Chicken Mulligatawny Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Description
This Chicken Mulligatawny Soup is a flavorful, curry-spiced one-bowl meal combining tender chicken thighs, basmati rice, and tart apples in a creamy broth. It features a blend of aromatic vegetables sautéed with curry powder, creating a comforting and hearty dish perfect for lunch or dinner.
Ingredients
Aromatics and Base
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped (about 2 cups)
- 2 ribs celery, chopped (about 1 cup)
- 2 carrots, chopped (about 1 cup)
- 2 bay leaves
- 4 teaspoons curry powder
Chicken and Broth
- 1 1/4 pound (570 g) boneless, skinless chicken thighs, trimmed of visible fat
- 2 cups (475 ml) chicken stock
- 2 cups (475 ml) water
- 1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt)
- 1/4 cup uncooked basmati rice
Fruit and Dairy
- 2 tart apples, cored, peeled, and chopped (about 2 cups)
- 1/4 cup (60 ml) heavy whipping cream
- 1/4 cup (60 ml) plain yogurt, for garnish
Garnish
- 1 tablespoon minced chives, for garnish
Instructions
- Sauté the aromatics: Heat the butter and olive oil over medium-high heat in a large (4 to 5 quart), thick-bottomed pot. Add the chopped onions, celery, and carrots. Cook for about 5 minutes until they just begin to soften. Add the bay leaves, then sprinkle in the curry powder, stirring to evenly coat the vegetables and release their fragrance.
- Add the chicken, stock, and salt: Place the trimmed chicken thighs into the pot and stir to coat them with the spiced vegetable mixture. Pour in the chicken stock and water, add the salt, and bring everything to a simmer. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 20 minutes to allow the flavors to meld and the chicken to cook through.
- Remove the chicken, let cool to touch: Carefully remove the chicken pieces from the pot, ensuring they are fully cooked. If necessary, return them to the simmer for an additional 5 minutes. Transfer the chicken to a cutting board and allow it to cool enough to handle for shredding.
- Add the rice and apples: Stir the uncooked basmati rice and chopped tart apples into the soup. Bring the soup back to a simmer over high heat, then reduce to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is tender and cooked through.
- Shred the chicken, return it to the soup, and add cream: While the rice and apples cook, shred the cooled chicken, discarding any tough pieces. Return the shredded chicken to the pot, stir, and heat for another 5 minutes. Finally, stir in the heavy whipping cream to add richness and smoothness to the soup.
- Serve: Ladle the mulligatawny soup into bowls. Garnish with a dollop of plain yogurt and a sprinkle of minced chives. Enjoy immediately and consider sharing your feedback!
Notes
- This curry-scented chicken mulligatawny soup is more than just a soup—it’s a complete, satisfying one-bowl meal that combines savory, sweet, and creamy elements.
- The tart apples add a subtle fruitiness that balances the curry spices beautifully.
- Using chicken thighs ensures the meat stays tender and juicy throughout cooking.
- Adjust the amount of curry powder to suit your spice preference.
- For a thicker soup, you can reduce the liquid slightly or add more rice as it cooks.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 356 kcal
- Sugar: 10 g
- Sodium: 666 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 131 mg
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