If you’re looking for a soul-warming, flavor-packed soup that feels like a cozy hug in a bowl, you’ve just hit the jackpot with this Chicken Mulligatawny Soup Recipe. I absolutely love how this soup layers subtle curry spices with tender chicken and just the right touch of apples for sweetness. When I first tried making mulligatawny at home, I was amazed at how easy it was to get restaurant-quality depth of flavor without hours of fuss. Stick around because I’m going to share all my tips and tricks to make sure you nail it every time you make this comforting classic.
Why You’ll Love This Recipe
- Easy to Make: This recipe uses simple ingredients and straightforward steps that anyone can follow.
- Balanced Flavors: The curry spices, tender chicken, and tart apples create a perfect harmony of taste.
- One-Pot Meal: It’s a full meal in a bowl, so less cleanup and more cozy dining.
- Family Favorite: I’ve had great success getting even the pickiest eaters to ask for seconds!
Ingredients You’ll Need
These ingredients come together beautifully to create layers of flavor. When shopping, look for fresh, crisp produce and quality chicken thighs for the best results.
- Butter: Adds richness and helps soften the aromatics while developing flavor.
- Extra virgin olive oil: Gives a subtle fruity note and keeps the butter from burning.
- Onion: Provides sweetness and depth—don’t skip this cornerstone ingredient.
- Celery: Adds subtle aromatic crunch that balances the dish.
- Carrots: Sweetness and color, they create a beautiful base for the soup.
- Bay leaves: Infuse earthy, herbal notes that tie the curry spices together.
- Curry powder: The star seasoning that brings warmth and depth; adjust to taste if you like it spicier.
- Boneless, skinless chicken thighs: Juicy and tender, they hold up well in the soup without drying out.
- Chicken stock: A flavorful liquid base essential for a rich broth.
- Water: Dilutes the stock slightly to keep the soup light yet satisfying.
- Kosher salt (or sea salt): Enhances all the flavors—be mindful with measurements.
- Uncooked basmati rice: Absorbs the flavors and adds heartiness.
- Tart apples: Their fresh tang cuts through the spices and adds a lovely sweetness.
- Heavy whipping cream: Adds silkiness and balances the curry spices perfectly.
- Plain yogurt (for garnish): Creamy and slightly tangy, it cools the palate when serving.
- Minced chives (for garnish): Adds a touch of freshness and pretty color on top.
Variations
This Chicken Mulligatawny Soup Recipe is quite adaptable. I often like to tweak it depending on the season or who’s coming over. Feel free to make it your own!
- Vegetarian Variation: Swap chicken with hearty lentils or chickpeas; just adjust cooking time accordingly.
- Spice Level: If you love heat, add a pinch of cayenne or fresh chopped chili when adding the curry powder.
- Grain Swap: Try quinoa or brown rice for a nuttier texture and added nutrition.
- Lighter Version: Use coconut milk instead of cream for a dairy-free yet rich alternative.
How to Make Chicken Mulligatawny Soup Recipe
Step 1: Sauté the Aromatics
Heat the butter and olive oil over medium-high in a large, thick-bottomed pot. Toss in the chopped onions, celery, and carrots and cook for about 5 minutes, until they start to look soft and smell amazing. Then stir in the bay leaves and curry powder, coating the veggies until the spices release their aroma. This step builds the foundation of flavor, so don’t rush it!
Step 2: Add Chicken, Stock, and Salt
Next, add your boneless, skinless chicken thighs right into the pot. Stir to coat them well in that curry-spiced veggie mixture. Pour in the chicken stock and water, then sprinkle in the kosher salt. Bring everything to a simmer, then reduce heat to maintain a gentle bubble. Cover the pot and let it cook for 20 minutes. This allows the chicken to cook perfectly while the flavors meld.
Step 3: Remove and Cool the Chicken
Using tongs or a slotted spoon, transfer the chicken to a cutting board to cool down just enough to handle. If any pieces aren’t fully cooked, pop them back in for another 5 minutes. This step ensures your chicken stays tender without overcooking in the soup.
Step 4: Add Rice and Apples
Drop the basmati rice and chopped tart apples into the simmering soup. Bring it back up to a simmer on high heat, then lower again to keep a slow simmer. Cover and let it cook for about 15 minutes until the rice is tender and the apples have softened, releasing their lovely fruity sweetness into the broth.
Step 5: Shred Chicken, Return, and Add Cream
While the rice and apples are cooking, shred the cooled chicken into bite-sized strips or chunks, discarding any tough bits. Once the rice and apples are done, stir the shredded chicken back into the pot and let everything warm through for about 5 more minutes. Finish by stirring in the heavy cream, which adds a luscious texture and mellow richness.
Step 6: Serve and Garnish
Ladle your beautiful mulligatawny into bowls and top each serving with a dollop of plain yogurt and a sprinkle of fresh minced chives. I love how the yogurt provides a tangy contrast that cools the palate, while the chives add just the right fresh pop of flavor and color.
Pro Tips for Making Chicken Mulligatawny Soup Recipe
- Use Chicken Thighs: I used to use breasts, but thighs stay juicy and tender without drying out during simmering.
- Don’t Skip the Apples: The tartness cuts through the curry spices and keeps the soup balanced and refreshing.
- Watch Your Simmer: Keeping a gentle simmer rather than a boil prevents the chicken from toughening and keeps the soup silky.
- Add Cream Last: Stirring in the cream right at the end preserves its richness and prevents curdling.
How to Serve Chicken Mulligatawny Soup Recipe
Garnishes
I always serve this soup with a generous spoonful of plain yogurt and a sprinkling of freshly minced chives. The contrast of the creamy yogurt with the spicy, aromatic soup is something my family absolutely loves. Sometimes I add a squeeze of lemon for a fresh zing as well.
Side Dishes
For sides, a warm crusty bread or naan is my go-to to mop up every last bit of this delicious soup. A simple green salad with a light vinaigrette also pairs wonderfully to balance the hearty bowl.
Creative Ways to Present
For special gatherings, I’ve ladled this soup into small, hollowed-out bread bowls which always impress guests and make the meal feel extra special. Garnishing with a swirl of cream and a sprig of fresh cilantro gives it that restaurant touch right at your home table.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken mulligatawny in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, making the next-day lunch even more irresistible.
Freezing
This soup freezes beautifully! Just cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. When you thaw it, the texture of the rice may soften a bit, but reheating gently on the stove keeps it tasty and comforting.
Reheating
Reheat leftovers over low heat, stirring occasionally. If the soup thickens too much, just add a splash of water or chicken stock to loosen it back up. I avoid microwaving because slow reheating preserves the texture and layered flavors better.
FAQs
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Can I use chicken breast instead of thighs?
You can, but I recommend thighs because they remain juicy and tender even after simmering. Chicken breasts can dry out if cooked too long. If you prefer breasts, add them later and watch cooking time carefully.
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Is this soup spicy?
This recipe provides mild warmth from the curry powder, perfect for most palates. You can adjust spice levels by adding more curry powder or a pinch of cayenne if you want extra heat.
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Can I make this soup in a slow cooker?
Absolutely! Sauté the aromatics first, then add everything to your slow cooker and cook on low for 4-6 hours. Add rice during the last 30 minutes to avoid overcooking.
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What’s the best rice to use?
Basmati rice is ideal for its fragrance and light texture, but you can substitute jasmine or long-grain white rice if needed. Just keep an eye on cooking time.
Final Thoughts
This Chicken Mulligatawny Soup Recipe has become one of my go-to cozy dinners, especially when I want something that feels nourishing and special without a ton of effort. The mix of savory curry, sweet apples, and tender chicken is simply irresistible, and it’s one of those dishes everyone at the table loves. Give it a try—you might just find yourself making it over and over like I do!
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
A hearty and flavorful Chicken Mulligatawny Soup featuring tender chicken thighs simmered with aromatic vegetables, curry powder, basmati rice, and tart apples. Finished with cream and garnished with yogurt and chives, this comforting one-bowl meal combines Indian-inspired spices with classic soup ingredients for a satisfying dish.
Ingredients
Soup 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 Liquids
- 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)
Additional Ingredients
- 1/4 cup uncooked basmati rice
- 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
- 1 tablespoon minced chives, for garnish
Instructions
- Sauté the aromatics: Heat butter and olive oil on medium-high heat in a large (4 to 5 quart), thick-bottomed pot. Add the chopped onions, celery, and carrots. Cook for 5 minutes until they begin to soften. Add the bay leaves and curry powder, stirring to evenly coat the vegetables.
- Add the chicken, stock, and salt: Stir in the chicken thighs to coat them with the curry mixture. Pour in the chicken stock and water, then add salt. Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cover the pot and cook for 20 minutes.
- Remove the chicken, let cool to touch: Take the chicken out of the pot once cooked through. If not fully cooked, return to simmer for another 5 minutes. Place the chicken pieces on a cutting board and allow to cool enough to handle.
- Add the rice and apples: To the simmering soup, add the uncooked basmati rice and chopped apples. Bring back to a boil on high heat, then lower to a gentle simmer. Cover and cook for 15 minutes, or until the rice is tender.
- Shred the chicken, return it to the soup, and add cream: While the rice and apples are cooking, shred the cooled chicken, discarding any tough bits. Once the rice and apples are done, return the shredded chicken to the pot and heat for 5 minutes. Stir in the heavy whipping cream.
- Serve: Ladle soup into bowls and garnish each serving with a dollop of plain yogurt and a sprinkle of minced chives. Enjoy warm as a fulfilling meal.
Notes
- This curry-scented chicken mulligatawny is more than soup, it’s the ultimate one-bowl meal.
- Use boneless, skinless chicken thighs for juicier, more flavorful meat.
- Adjust the curry powder to your spice preference for milder or more intense flavor.
- Serve with warm naan or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving (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
