I’m so happy to share my Chicken Mulligatawny Soup recipe with you! This is a creamy, mildly spiced curry soup filled with tender chicken, soft rice, apples, and warm spices. It’s rich, comforting, and full of cozy flavors without being too spicy. This soup is a true meal in a bowl and perfect for cooler days or when you want something special but still easy.
Level: Easy
Total Time: about 45 to 50 minutes
Prep Time: about 20 minutes
Cook Time: about 25 to 30 minutes
Yield: about 4 servings
Course: Dinner
Cuisine: English inspired, Indian inspired
I still remember the first time I made this soup at home. I loved how comforting and different it felt from my usual chicken soups. The smell of curry spices filling the kitchen made it feel extra cozy.
This Chicken Mulligatawny Soup is creamy, gently spiced, and full of texture. You get tender chicken, soft rice, sweet apple slices, and a rich coconut milk base. It’s great for weeknight dinners, relaxed weekends, or anytime you want a warm and filling bowl of soup.
How to Make Chicken Mulligatawny Soup
This soup blends warm curry spices with creamy coconut milk for a comforting bowl of flavor. Here’s how it all comes together:
• Chicken pieces coated with spices and lightly browned
• A vegetable base made with onion, celery, and carrots
• Warm spices cooked gently to bring out flavor
• Chicken broth and rice simmered until soft
• Apple slices added for light sweetness
• Coconut milk stirred in for a creamy finish
• Lime juice added at the end for balance
It’s a one pot soup that feels special but is still very easy to make.
Ingredients
• 4 to 6 boneless chicken thighs, cut into bite sized pieces
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• 2 teaspoons garam masala
• 1 pinch cayenne pepper or chili powder
• ½ teaspoon salt
• 2 tablespoons flour, divided
• 3 tablespoons olive oil, divided
• ½ small sweet onion, sliced
• 2 celery stalks, chopped
• 1 large carrot, peeled and thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon garam masala
• 2 teaspoons curry powder
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper or chili powder (optional)
• 3 cups chicken broth
• ½ cup uncooked basmati rice
• 1 tart apple, thinly sliced with peel on
• 1 can (14 ounces) coconut milk, shaken well
• ¼ cup golden raisins
• Juice of 1 lime
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish (optional)
Directions
- Brown the Chicken:
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Toss the chicken with cumin, turmeric, garam masala, cayenne, salt, and 1 tablespoon flour.
- Add chicken to the pot and cook for about 5 to 7 minutes, until browned and cooked through.
- Remove the chicken to a plate and set aside.
- Cook the Vegetables:
- Add another 1 tablespoon of olive oil to the same pot.
- Add the onion, celery, and carrots.
- Cook for about 5 to 7 minutes, stirring often, until soft.
- Add the Garlic:
- Stir in the garlic and cook for about 1 minute, until fragrant.
- Build the Spice Base:
- Push the vegetables to one side of the pot and add the last tablespoon of olive oil.
- Sprinkle in the garam masala, curry powder, turmeric, cumin, cayenne if using, remaining flour, and a pinch of salt.
- Stir into a thick paste, then mix with the vegetables.
- Add Broth and Rice:
- Slowly pour in a small splash of chicken broth and stir until smooth.
- Add the remaining broth and bring to a gentle boil.
- Stir in the rice and raisins.
- Simmer the Soup:
- Lower the heat to medium low and partially cover the pot.
- Cook for about 15 minutes, until the rice is tender.
- Finish the Soup:
- Add the apple slices and cooked chicken back into the pot.
- Cook for another 5 to 10 minutes, until everything is heated through.
- Add Coconut Milk:
- Lower the heat and stir in the coconut milk.
- Season with salt and pepper to taste.
- Stir in the lime juice.
- Serve:
- Ladle into bowls and top with fresh cilantro if you like.
Process Details
• Spicing the Chicken: Coating the chicken with spices first builds flavor right from the start.
• Vegetable Base: Cooking the onion, celery, and carrots slowly makes the soup taste richer.
• Spice Paste: Heating the spices in oil helps release their flavor without burning them.
• Rice Cooking: Simmering the rice directly in the soup makes it thick and filling.
• Coconut Milk Finish: Adding coconut milk at the end keeps it creamy and smooth.
• Lime Juice: A squeeze of lime balances the richness with a fresh taste.
Tips for Success
• Cut the chicken into similar sized pieces so it cooks evenly.
• Use basmati rice for the best texture and gentle flavor.
• Add more broth if the soup thickens too much.
• Keep the heat gentle once the coconut milk is added.
• Taste before serving and adjust salt or spice slowly.
• You can skip the chicken and add extra vegetables for a vegetarian version.
Serving Ideas
• Cozy Bowl: Serve on its own as a full meal.
• With Rice: Add extra cooked basmati rice to the bowl if you like it thicker.
• Fresh Finish: Top with extra cilantro and a lime wedge.
• Bread Side: Serve with warm flatbread or crusty bread for dipping.
Storage & Freezing
• Refrigerator: Cool completely and store in an airtight container for about 3 to 4 days.
• Freezer: Freeze in freezer safe containers for up to about 2 months.
• Reheating: Warm gently on the stove or in the microwave, stirring often. Add a splash of broth if needed.
• Texture Note: The soup may thicken as it sits because of the rice.
Nutrition Info (Approximate per Serving)
• Calories: ~420
• Protein: ~28g
• Carbohydrates: ~32g
• Fat: ~22g
• Fiber: ~4g
• Sodium: ~850mg
• Sugar: ~7g
My Chicken Mulligatawny Soup is creamy, comforting, and full of warm spices that make every bite satisfying. The mix of tender chicken, soft rice, sweet apple, and coconut milk creates a rich and cozy soup that feels like a full meal.
I hope you enjoy making this recipe as much as I do. It’s a wonderful soup to keep in your rotation when you want something a little different but still easy and comforting.
