This rich and aromatic Mulligatawny Soup is the perfect comfort food for any day of the week. With tender chicken, fragrant spices, and a velvety coconut milk base, this soup delivers a perfect balance of flavors that will warm you from the inside out. Ready in just over an hour, it’s an impressive yet straightforward dish that brings restaurant-quality Indian flavors right to your kitchen table.

Why You’ll Love This Recipe

Depth of Flavor: The combination of curry, garam masala, and other spices creates layers of flavor that develop beautifully as the soup simmers.
One-Pot Wonder: Everything comes together in a single Dutch oven, meaning less cleanup and more time to enjoy your delicious creation.
Versatile Comfort Food: Works perfectly as a standalone meal or as a starter for a larger dinner. It’s hearty enough to satisfy but won’t weigh you down.
Impressive Yet Simple: This soup might sound exotic, but it’s surprisingly straightforward to make – perfect for impressing dinner guests without spending hours in the kitchen.

Ingredients You’ll Need

Chicken thighs: The dark meat adds richness and stays tender throughout cooking – much more forgiving than breast meat if you’re worried about overcooking.
Carrots, celery, and onion: This classic mirepoix creates the flavor foundation for our soup, adding sweetness and depth.
Granny Smith apple: A secret ingredient that adds subtle sweetness and tanginess to balance the spice. Don’t skip this!
Curry powder: The star of the show – gives that distinctive golden color and warm flavor profile. Feel free to use sweet or Maharajah curry depending on your spice preference.
Garam masala: Adds complexity with its blend of warming spices like cinnamon, cardamom, and cloves.
Coconut milk: Creates that luxurious, velvety texture while adding subtle sweetness that complements the spices beautifully.
Rice: Thickens the soup naturally while adding substance. No need for flour or other thickeners!
Ritz crackers: For that irresistible buttery, crunchy topping that takes this soup to the next level.

Variations

Make It Vegetarian

Substitute the chicken with 2 cups of chickpeas or 1 pound of diced firm tofu. Use vegetable broth instead of chicken broth.

Protein Swap

Try using lamb or beef instead of chicken for a richer flavor profile. Just cook the meat a bit longer to ensure tenderness.

Extra Vegetables

Add a cup of diced sweet potatoes or a handful of spinach in the last 5 minutes of cooking for extra nutrients and texture.

Grain Alternatives

Replace the white rice with red lentils for added protein, or try quinoa for a nutty flavor dimension.

How to Make Mulligatawny Soup

Step 1: Prepare and Cook the Chicken

Heat olive oil and butter in a Dutch oven over medium heat. Season chicken pieces with salt and pepper, then cook until just no longer pink. Transfer to a paper towel-lined plate and set aside.

Step 2: Build the Flavor Base

In the same pot, sauté carrots and celery for about 2 minutes until slightly softened but still crisp. Add onion and apple, cooking for 4 minutes until translucent and soft. Toss in garlic and cook for 30 seconds until fragrant.

Step 3: Add Spices

Add curry powder, garam masala, cumin, red pepper flakes, and grated ginger. Stir continuously for about a minute to toast the spices and release their fragrance.

Step 4: Combine Liquids and Simmer

Pour in coconut milk, chicken broth, and tomato paste. Add rice and stir well. Bring to a low boil, then reduce heat. Return the chicken to the pot and simmer for 30-45 minutes, stirring occasionally, until the rice is tender and the soup reaches your desired thickness.

Step 5: Prepare the Cracker Topping

While the soup simmers, mix crushed Ritz crackers with melted butter, sea salt, and a touch of curry powder in a small bowl until well combined.

Step 6: Serve and Garnish

Ladle the hot soup into bowls and top with the buttered cracker mixture. Add additional garnishes like a dollop of yogurt, fresh cilantro, or sliced scallions if desired.

Pro Tips for Making the Recipe

Toast the spices: Don’t rush adding the liquids after the spices – giving them 30-60 seconds to toast in the pot releases their essential oils and deepens the flavor.
Simmer, don’t boil: Keep the heat low after adding the rice to prevent it from sticking to the bottom and to allow the flavors to meld properly.
Taste as you go: Mulligatawny should have a balance of spice, sweetness, and acidity. Taste after 20 minutes of simmering and adjust seasonings if needed.
Cut ingredients uniformly: Take time to chop vegetables and chicken to similar sizes for even cooking and better texture in each spoonful.

How to Serve

Perfect Pairings

Serve with warm naan bread or buttery dinner rolls for dipping into that gorgeous broth. A simple side salad with cucumber and a light vinaigrette makes for a refreshing contrast.

Garnish Options

Beyond the buttered crackers, try a dollop of plain yogurt to cool the spice, fresh cilantro for brightness, or thinly sliced scallions for a mild onion kick.

Make It a Meal

For a complete Indian-inspired feast, pair with a simple cucumber raita, basmati rice, and perhaps some samosas on the side.

Make Ahead and Storage

Storing Leftovers

This soup actually tastes even better the next day! Store in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid, so you may need to add a splash of broth when reheating.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. The texture of the coconut milk may change slightly upon thawing, but the flavor remains delicious.

Reheating

Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a little extra broth if needed to reach your desired consistency. For individual portions, microwave for 2-3 minutes, stirring halfway through.

FAQs

Is Mulligatawny soup very spicy?
This version has a moderate kick from the curry powder and red pepper flakes. If you’re sensitive to heat, start with half the amount of red pepper flakes and adjust to taste. Remember, you can always add more spice, but you can’t take it away once it’s in the pot!

Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work, but be careful not to overcook it as it can become dry. Cook it for less time initially and add it back to the soup about 15 minutes before serving to warm through without toughening.

What if I don’t have a Dutch oven?
Any large, heavy-bottomed pot will work well. The key is having something that distributes heat evenly and is large enough to hold all ingredients comfortably.

Why add apple to the soup?
The apple provides a subtle sweetness and slight tartness that balances the savory and spicy elements. It’s traditional in Mulligatawny and adds complexity without making the soup taste fruity. Trust me – it works beautifully!

Final Thoughts

This Mulligatawny Soup brings together the best of comfort food with exciting flavors that might be new to your dinner table. Don’t let the ingredient list intimidate you – the process is straightforward, and the results are absolutely worth it. With its warming spices and hearty texture, it’s the perfect recipe to break out of a dinner rut or impress guests with something a little different. Give it a try on your next cozy night in – your taste buds will thank you!

Mulligatawny Soup Recipe