Go Back
chicken mulligatawny soup in a white bowl with a spoon on the side
Print Recipe Pin Recipe

Chicken Mulligatawny Soup

This easy Chicken Mulligatawny Soup has a rich, creamy, curry-flavored broth that's filled with chicken, veggies, rice, and apples. It's a comforting and satisfying complete meal in a bowl that'll wow everyone's tastebuds!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6 (as a main dish, a little less than 2 cups each; recipe makes about 11 cups total)
Estimated Calories: 423
Author: Michelle

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil, regular or light tasting
  • 2 cups diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 pound boneless skinless chicken thighs, trimmed of any excess fat and cut into bite-sized pieces
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 2 teaspoons minced fresh ginger
  • 1 to 2 tablespoons curry powder, or to taste
  • 2 teaspoons garam masala
  • 1 tablespoon all-purpose flour
  • 6 cups chicken stock or broth, I use a roasted chicken base mixed with water
  • ½ cup basmati rice, or any long-grain white rice
  • 1 (13.5-ounce) can coconut milk, I use the full-fat version
  • 2 cups peeled and diced apples, I use Granny Smith (any tart apple will do)
  • salt, to taste
  • black pepper, to taste
  • chopped fresh cilantro, for garnish (optional), or parsley

Instructions

  • Heat the butter and oil in a large pot or Dutch oven over medium heat (I use a 5-quart soup pot).
  • When the butter has melted, add the onions, celery, carrots, and chicken; season lightly with salt and pepper.
    When seasoning at this point, take into account how salty your stock or broth is so the soup doesn't end up too salty (the stock will reduce and concentrate some while the soup is cooking). You can always add more later, if needed. I usually add ½ teaspoon of kosher salt and about ¼ teaspoon of pepper here.
  • Cook, stirring frequently, until the chicken is no longer pink and the veggies begin to soften, about 5 minutes.
    It's okay if the chicken isn't fully cooked through at this point; it will continue cooking in the following steps.
  • Add the garlic and ginger; stir to combine. Cook, stirring frequently, for one minute.
  • Add the curry powder and garam masala; stir to combine.
  • Add the flour; stir to combine. Cook, stirring frequently, for one minute (this will cook out the raw flour taste).
  • Add the chicken stock or broth and the rice; stir to combine.
  • Bring to a boil, then reduce the heat and simmer, uncovered, until the veggies and rice are tender, about 15 to 20 minutes.
  • Add the coconut milk and apples; stir to combine. Simmer for about 5 more minutes or until the apples have softened just a bit (you don't want them to become mushy).
  • Taste and adjust the seasoning, if needed.
  • Ladle the soup into bowls; garnish with chopped fresh cilantro or parsley, if desired. Enjoy!

Recipe Notes

  • All curry powders are different, and some may be hotter than others. Use your favorite and adjust the amount to suit your own tastes, both in the intensity of the curry flavor and the heat level. I recommend starting with one tablespoon and adding more if needed.
    • I use my homemade curry powder. Since I like a good amount of curry flavor in this soup as well as a bit of a spicy kick, I generally use 2 tablespoons.
    • If your curry powder isn’t hot but you want more heat, add cayenne pepper or crushed red pepper flakes to taste.
  • If your soup isn't quite as yellow as you'd like it to be, you can add some turmeric. A little goes a long way, though, so start with a small amount.
  • Most grocery stores with well-stocked spice sections should carry garam masala. It adds to the depth of flavor, but if you don't have it or can't get it, you can omit it and just use the curry powder. The soup may taste slightly different, but it will still be absolutely delicious!
  • The soup will thicken up a bit more as it sits because the rice will continue to absorb the broth.
  • Please refer to the post for additional recipe tips, substitutions and variations, serving suggestions, and information on storing, freezing, and reheating. 
Tried this recipe? I'd love to see it!Take a photo, post it on Instagram, and mention @nowcookthis or tag #nowcookthisrecipes. Thanks!