My version of Chicken Mulligatawny Soup is thick, rich and incredibly flavorful. Make with rice or orzo for a pureed base and loads of tender chicken!
Why You’ll Love Chicken Mulligatawny Soup
Like chicken soup with a twist — this Mulligatawny is familiar and comforting, but carries the warm, aromatic notes of curry. It’s a simple way to introduce mild curry flavor to kids or anyone new to Indian-inspired soups.
Healthy and easy — the recipe uses everyday ingredients: carrots, onions, celery and lean chicken. It’s straightforward enough for a weeknight but delivers a deep, satisfying flavor that feels like a treat.
Rice or orzo — traditionally served with rice, this version works beautifully with orzo as well. Orzo creates a creamier, silkier base when pureed, while rice gives a more classic texture. Both are comforting and pair wonderfully with the spiced broth and tender chicken.
What is Mulligatawny Soup?
Mulligatawny is a hearty, curry-flavored soup that grew from a fusion of British and South Indian cuisines during the colonial era. Typical versions include a spiced chicken or lamb broth, vegetables such as carrots and potatoes, and a grain or pulse like rice or lentils. Variations often include coconut milk or fruit like apples for a touch of sweetness.
The name comes from Tamil roots meaning “pepper-water” — reflecting its spiced origins — and the dish has evolved into many regional interpretations. It remains popular in British cookbooks and home kitchens around the world.
Pop culture has also embraced it: the soup was mentioned in a popular sitcom, where a character describes it as “an Indian soup, simmered to perfection by one of the great soup artisans in the modern era.”
How to Make Mulligatawny Soup
- Sauté the aromatics — begin with a simple mirepoix: chopped onion, carrots and celery sautéed in olive oil until softened, about 5 minutes.
- Add a touch of fruit — a grated green apple adds subtle sweetness and brightens the broth without being obvious. You can grate it for a gentle background flavor or dice an apple and add it later for bites of fruitiness.
- Thicken and season — stir in a little flour and curry powder and cook briefly to toast the spices.
- Simmer and purée — add chicken stock, bring to a boil, then reduce heat and simmer. Purée the soup until smooth for a creamy base before adding grains and chicken.
- Finish with chicken and grain — add shredded or diced cooked chicken and orzo or rice, simmer until the grain is tender and the chicken is heated through. Adjust seasoning and serve.
Mulligatawny Soup Variations & Tips
- Use diced potatoes instead of apple for a more traditional texture and earthier flavor.
- Taste and adjust salt and pepper after simmering to get the seasoning right.
- Make a vegetarian version by swapping chicken for sautéed mushrooms or cooked lentils.
- Use lamb instead of chicken for a richer, more robust option.
Chicken Mulligatawny Soup
6
Chicken Mulligatawny Soup is thick, rich and incredibly flavorful. Make with rice or orzo for a pureed base and loads of tender chicken.
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ large sweet onion, chopped
- 3 carrots, chopped
- 2 large celery stalks, chopped
- 1 large green apple, peeled, cored and grated
- 2 tablespoons all-purpose flour
- 2 tablespoons yellow curry powder, add more at the end if you prefer a stronger flavor
- 64 ounces (8 cups) reduced-sodium chicken stock or broth
- 1 cup orzo or white rice
- 4–6 cups cooked (about 2 lb) diced chicken — rotisserie works well
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a large soup pot with olive oil. Add onion, celery and carrots and sauté about 5 minutes until softened. Add the grated apple and cook 1–2 minutes more.
- Sprinkle in the flour and curry powder, stirring and cooking about 1 minute to bloom the spices.
- Pour in the chicken stock, bring to a boil, then reduce heat and simmer 30–60 minutes to let flavors meld.
- Use an immersion blender to purée the soup until smooth (or transfer in batches to a blender). Return to the pot, add the orzo or rice and the diced chicken, and simmer until the grain is tender and the chicken is heated through.
- Season to taste with salt and pepper and serve hot.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 552Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 143mgSodium: 989mgCarbohydrates: 34gFiber: 4gSugar: 8gProtein: 45g
This data was provided and calculated by Nutritionix.
More delicious soup recipes:
- Lentil Soup Recipe with Parmesan & Smoked Sausage
- Pasta Fazool | Pasta e Fagioli
- Navy Bean Soup with Bacon
- Mushroom Barley Soup with Shaved Parmesan
- Chicken Tortilla Soup with Hatch Chiles