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Creamy Mulligatawny Soup

Jessica T. Brown
A creamy, aromatic Mulligatawny soup with tender chicken, crisp vegetables, and a touch of apple sweetness—high in protein and fiber, comforting yet nutritious, perfect for quick weeknight meals or meal prep.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course, Soup
Cuisine Comfort Food, Indian-inspired,
Servings 6

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.