Chicken Mulligatawny Soup Recipe

If you’re on the hunt for a cozy, comforting bowl that’s packed with flavor and a hint of spice, then you absolutely need to try this Chicken Mulligatawny Soup Recipe. I remember the first time I made it, the warm curry aromas filled my kitchen and my family kept asking for seconds. It’s a delicious medley of tender chicken, fragrant spices, tart apples, and creamy textures that all come together to create a memorable meal. Stick with me—I’ll share every little tip and trick so your version turns out just perfect!

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Ingredients You’ll Need

The magic of this Chicken Mulligatawny Soup Recipe comes from simple, wholesome ingredients that come together in a symphony of flavors. Shopping for fresh produce and quality chicken really makes a difference here—trust me on that.

• Butter: Adds richness and helps soften the veggies;
• Extra virgin olive oil: Used alongside butter to prevent burning and add depth;
• Onion: Provides aromatic sweetness when sautéed;
• Celery: Gives subtle earthiness and crunch;
• Carrots: Natural sweetness and color;
• Bay leaves: Infuse subtle herbal nuance—don’t forget to remove before serving!
• Curry powder: The star spice that’s warm, fragrant, and mildly spicy;
• Boneless, skinless chicken thighs: Tender and juicy—thighs hold up better than breast meat here;
• Chicken stock: Broth base that boosts savory depth;
• Water: Extends broth without diluting flavor;
• Kosher salt: Enhances all the flavors;
• Uncooked basmati rice: Adds body and heartiness to the soup;
• Tart apples: Provide a lovely balance of sweetness and tang;
• Heavy whipping cream: Brings silky creaminess that softens the spices;
• Plain yogurt: Used as a cool, creamy garnish;
• Minced chives: Fresh, mild onion flavor for garnishing.

Variations

One of the best parts of this Chicken Mulligatawny Soup Recipe is how easy it is to make your own. I often switch things up depending on what’s in my pantry or everyone’s mood. Don’t hesitate to get creative—you’ll find that the recipe is forgiving and versatile.

• Vegetarian version: Swap chicken with chickpeas or lentils and use vegetable broth instead—I tried this for a friend and it was just as comforting!
• Extra heat: If you like spice, add a pinch of cayenne or finely chopped fresh chili along with the curry powder.
• Different rice: I’ve used jasmine or even brown rice, but just keep in mind cooking times may vary.
• Non-dairy creaminess: Coconut milk can replace heavy cream for a tropical twist and works beautifully.

How to Make Chicken Mulligatawny Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating the butter and olive oil together in a large, heavy-bottomed pot over medium-high heat. When the butter melts and foams, add the chopped onions, celery, and carrots. I like to cook these for about 5 minutes or until they just begin to soften because this helps develop those sweet, mellow flavors upfront. Toss in the bay leaves and sprinkle the curry powder evenly over the veggies, stirring to make sure everything is coated in that beautiful golden spice. This step fills your kitchen with the most inviting aroma—you’ll want to grab a spoon already!

Step 2: Add Chicken, Stock, and Simmer

Tuck the chicken thighs into the pot and stir so they get coated with the fragrant curry mix. Next, pour in the chicken stock and water, then season with kosher salt. Once brought to a gentle simmer, cover the pot, reduce the heat, and let everything cook for 20 minutes. During this time, the chicken cooks through while infusing the broth with savory depth. If you’re worried your chicken might not be quite cooked after 20 minutes, just nudge it back in for a few more minutes—you want it tender but not falling apart yet.

Step 3: Remove and Shred the Chicken

Using tongs or a slotted spoon, take the chicken out of the pot onto a cutting board and allow it to cool just enough to handle. I find giving it about 5 minutes works well. Then shred the meat with two forks, discarding any pieces of tendon or tough bits. This shredded chicken will be tossed back into the soup to soak up even more flavor.

Step 4: Add Rice and Apples, Simmer Again

Add the uncooked basmati rice and chopped tart apples straight into the simmering pot. I love how the apples add a subtle brightness that cuts through the richness of the soup. Bring the soup back up to a gentle boil, then lower the heat and cover. Let it cook for about 15 minutes, or until the rice is soft and tender. Keep the lid on to trap the steam—that’s how you get perfectly cooked rice every time.

Step 5: Return Chicken and Stir in Cream

Once the rice and apples are tender, add the shredded chicken back into the pot to warm through for about 5 minutes. Now comes the luscious part: gently stir in the heavy whipping cream to give the soup a silky smooth texture and richer flavor. At this point, you’ll know this Chicken Mulligatawny Soup Recipe is about to steal the spotlight at your dinner table.

Step 6: Serve and Garnish

Ladle the soup into warm bowls and top each serving with a dollop of plain yogurt and a sprinkle of freshly minced chives. The yogurt adds a pleasant tang that balances the curry’s warmth, while those little flecks of green bring freshness and color. Trust me, this finishing touch takes the whole bowl to the next level of yum.

How to Serve Chicken Mulligatawny Soup Recipe

Garnishes

I always go for plain yogurt and fresh minced chives as garnishes because they bring cool creaminess and a pop of subtle onion flavor that complements the curry’s warmth perfectly. Sometimes I add a sprinkle of toasted almonds or cilantro leaves if I want an extra crunch or fresh herbal note.

Side Dishes

This soup really shines as a complete meal, but if you want to round it out, I like serving it with warm naan or crusty bread for dipping. A simple cucumber salad with lemon vinaigrette also pairs beautifully and adds a fresh contrast.

Creative Ways to Present

When I’ve served this for guests, I love ladling it in mismatched vintage bowls and topping with colorful garnishes like pomegranate seeds or sliced green onions. Setting the table with warm, woven napkins and a small bowl of chili flakes invites everyone to customize their heat level—makes for a fun, interactive meal experience!

Make Ahead and Storage

Storing Leftovers

I like to store leftover Chicken Mulligatawny Soup in airtight containers in the fridge for up to 3 days. Make sure to cool it down quickly before refrigerating to keep the flavors fresh. When you reheat, do it gently on the stovetop to avoid curdling the cream.

Freezing

This soup freezes beautifully! I scoop it into freezer-safe containers and leave out the yogurt garnish until serving. When thawed, just warm gently and add the garnishes fresh. The apples hold up surprisingly well even after freezing, but the texture of rice can get a bit softer.

Reheating

To reheat, I prefer warming the soup on low heat in a saucepan, stirring often to prevent sticking or separating. If it looks a little thick, add a splash of water or stock to loosen it up. Don’t forget to stir in a fresh dollop of yogurt when serving—that touch really brightens up leftovers.

FAQs

Final Thoughts

This Chicken Mulligatawny Soup Recipe holds a special place in my heart because it combines simple, everyday ingredients into something deeply satisfying and full of personality. Whether you’re making it for a chilly weeknight or serving it up for friends, it’s guaranteed to warm you up from the inside out. Honestly, once you make it, it might just become your new go-to comfort soup. Give it a whirl—you won’t regret it!

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