This Mulligatawny soup stands out with its rich blend of aromatic spices, tender chicken, and subtly sweet apples, creating a comforting yet sophisticated flavor profile.
It’s a protein-packed option thanks to the chicken, while the mix of vegetables and rice provides fiber to support digestion and sustained energy.
Lightly creamy with a touch of butter and heavy cream, it balances indulgence with nutritional benefit, offering good fats without overwhelming saturated fat.
With a moderate calorie count and simple ingredients, it’s an ideal choice for everyday meals—quick enough for weeknight dinners, yet satisfying enough to serve as a meal-prep staple.
Its combination of lean protein, wholesome carbs, and vitamins from fresh vegetables makes it both hearty and nourishing.
Must-Have Tools for Perfect Results
Large Soup Pot
Perfect for sautéing vegetables and simmering the soup evenly. Its depth prevents splattering and ensures consistent cooking, making it a versatile staple for stews, soups, and sauces.
Wooden Spoon
Ideal for stirring thickening mixtures without scratching cookware. Its sturdy design allows even heat distribution and precise mixing, making it indispensable for sauces, risottos, and soups.
Chef’s Knife
Essential for chopping onions, carrots, celery, and apples uniformly. A sharp knife improves prep speed, enhances safety, and ensures even cooking.
Measuring Cups & Spoons
Crucial for accurate measurements of flour, spices, and liquids. Consistent proportions guarantee reliable results every time and simplify baking and cooking alike.
Ladle
Makes serving hot soup effortless while maintaining presentation. Beyond soups, it’s perfect for sauces, stews, and punch, providing both function and elegance in the kitchen.
Creamy Mulligatawny Soup
Equipment
- 1 large soup pot
- 1 Wooden Spoon
- 1 Chef’s Knife
- 1 Measuring Cups & Spoons
- 1 ladle
Ingredients
- ½ cup chopped onion
- 2 stalks celery chopped
- 1 carrot diced
- ¼ cup butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- 4 cups chicken broth
- ½ apple cored and chopped
- ¼ cup white rice
- 1 skinless boneless chicken breast half, cut into cubes
- 1 pinch dried thyme
- Salt and ground black pepper to taste
- ½ cup heavy cream heated
Instructions
- Prep the Vegetables: Wash, peel, and chop the onion, celery, and carrot into small, uniform pieces to ensure even cooking; core and dice the apple and set aside, keeping all ingredients ready for quick assembly.
- Sauté Aromatics: In a large soup pot over medium heat, melt the butter until foaming, then add the chopped onion, celery, and carrot; cook while stirring occasionally for 5–7 minutes, until the vegetables are tender and fragrant, creating a flavorful base.
- Create the Curry Roux: Sprinkle the all-purpose flour and curry powder over the softened vegetables, stirring continuously for 3–5 minutes so the spices bloom and the mixture thickens slightly, forming a smooth, aromatic roux that enhances the soup’s flavor.
- Add Broth and Simmer: Gradually pour in the chicken broth, stirring constantly to avoid lumps, then bring the mixture to a gentle boil; reduce heat to low and allow it to simmer for about 30 minutes, letting the flavors meld and deepen beautifully.
- Incorporate Main Ingredients: Stir in the diced apple, white rice, chicken cubes, dried thyme, salt, and black pepper; continue to simmer for 15–20 minutes until the rice is tender and the chicken is fully cooked, infusing the soup with wholesome flavors.
- Finish with Cream: Just before serving, slowly add the hot heavy cream while stirring gently, allowing it to blend seamlessly into the soup, creating a rich, velvety texture without curdling.
- Serve and Enjoy: Ladle the Mulligatawny soup into bowls, garnish if desired, and serve immediately while warm, offering a comforting, protein-rich, and fiber-packed meal perfect for any day.
Notes
- Use fresh vegetables for maximum flavor and nutrition.
- Adjust curry powder according to your preferred spice level.
- Chicken breast can be substituted with thighs for richer taste.
- For a vegetarian version, replace chicken broth with vegetable broth and omit chicken.
- Stir frequently when adding cream to prevent curdling.
- Leftover soup thickens as it cools; add extra broth when reheating if needed.
Chef’s Secrets For Flavorful Soup
To elevate the taste of Mulligatawny soup, always sauté your vegetables slowly until soft and fragrant—this builds a deep, aromatic base.
Bloom the curry powder in the butter-flour mixture to release essential oils and maximize flavor.
For extra richness, lightly toast the rice before adding it to the broth, which gives a nutty undertone.
Choosing fresh herbs like thyme instead of dried can also brighten the final flavor.
Don’t rush simmering—the longer gentle heat melds the ingredients beautifully.
Finally, adding the cream at the very end ensures a silky texture without compromising the vibrant flavors.
Serving Suggestions For Warm Enjoyment
Serve this soup piping hot with a slice of crusty bread or naan to soak up the creamy broth.
A sprinkle of fresh chopped parsley or cilantro adds a refreshing finish and color contrast.
For a heartier meal, pair it with a light green salad or roasted vegetables.
It also makes a great appetizer for a dinner party, or a standalone lunch when you’re craving comfort food.
Drizzle a little extra cream or a few drops of lemon juice just before serving to elevate the aroma and flavor.
Storage Tips For Longer Freshness
Store leftover Mulligatawny soup in an airtight container in the refrigerator for up to 3–4 days.
When freezing, portion it into individual servings to make reheating faster and more convenient.
Avoid adding cream before freezing; instead, stir it in after reheating to maintain a smooth, creamy consistency.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to return it to the desired texture. Label containers with the date to ensure freshness and minimize waste.
Frequently Asked Questions Answered Clearly
1. Can I make this soup vegetarian?
Yes! Simply substitute chicken broth with vegetable broth and omit the chicken. You can also add extra beans, lentils, or tofu for protein while maintaining the soup’s richness.
2. Is it possible to make this ahead of time?
Absolutely. Prepare the soup up to the simmering stage, then refrigerate overnight. Add the cream just before serving for the best texture and flavor.
3. Can I use brown rice instead of white rice?
Yes, but cooking time will increase. Simmer longer until the brown rice is tender, and adjust the liquid slightly since brown rice absorbs more broth.
4. How spicy is this Mulligatawny soup?
It’s mild by default, with gentle warmth from the curry powder. You can increase the spice by adding cayenne pepper or more curry powder to taste.
5. Can I freeze the soup?
Yes, freeze without the cream in airtight containers. Reheat gently and stir in the cream after warming for a smooth, creamy texture that matches the freshly made version.
This recipe has been adapted and simplified from the original version by allrecipes. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
