Description
This Mulligatawny Soup recipe is a comforting and flavorful classic with tender chicken, aromatic curry spices, and the richness of cream. Perfectly balanced with vegetables, apple, and rice, it’s a hearty and satisfying dish that blends Indian-inspired flavors with a smooth, creamy texture.
Ingredients
Protein
- 6 chicken thighs (about 1 lb total, skinless, boneless, cut into 1/2-inch cubes)
Vegetables
- 1/2 cup yellow onions (chopped)
- 2 celery stalks (chopped)
- 2 small carrots (diced)
- 1 leek (thinly sliced, white part only)
- 1/2 apple (cored and finely chopped)
Fats and Thickening
- 1/2 stick unsalted butter
- 2 Tbsp all-purpose flour
Spices and Seasonings
- 2 tsp mild curry powder (or medium/hot for more heat)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1/8 tsp ground nutmeg
- 1/8 tsp dried thyme
Liquids and Grains
- 5 cups chicken stock (or chicken broth)
- 1/4 cup white rice
- 1 cup heavy cream (heated, optional)
Garnish
- Chopped fresh parsley
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter and sauté the chopped onions, celery, leek, and carrots until they begin to soften, about 8-10 minutes. This step builds the flavor base for the soup.
- Add Flour and Curry: Sprinkle the flour over the softened vegetables and stir in the curry powder. Cook this mixture over medium heat for an additional 5 minutes to toast the spices and thicken the base.
- Add Broth and Simmer: Pour in the chicken stock and mix everything well. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 30 minutes to develop depth of flavor.
- Add Remaining Ingredients: Stir in the finely chopped apple, white rice, cubed chicken, salt, pepper, nutmeg, and thyme. Continue to simmer the soup for 15 minutes or until the rice is tender and the chicken is cooked through.
- Finish and Serve: When ready to serve, optionally stir in the heated heavy cream to add richness. Garnish with chopped fresh parsley for a burst of freshness and color.
Notes
- For a vegetarian version, substitute the chicken with firm tofu and use vegetable broth instead of chicken stock.
- The curry powder level can be adjusted to taste; mild for subtle warmth or medium/hot for more spice.
- Heating the cream separately before adding prevents curdling and ensures a smooth texture.
- The rice helps to thicken the soup; do not skip it unless you prefer a thinner consistency.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
