Mulligatawny Soup Recipe

Mulligatawny Soup Recipe

How To Make Mulligatawny Soup

This mulligatawny soup is an Indian favorite curry soup made flavorful with the savory mixture of apples, carrots, rice, and chicken in a creamy broth.

Preparation: 5 minutes
Cooking: 55 minutes
Total: 1 hour



  • ½cupbutter
  • 1yellow onion,chopped
  • 2celery stalks,finely chopped
  • 2carrots,diced
  • ¼cupflour
  • 2tbspcurry powder
  • 1tspkosher salt
  • ½tsppepper,coarse ground
  • ¼tspCayenne pepper
  • 8cupschicken broth
  • 1granny smith apple,cored and chopped
  • ¼cuplong grain white rice
  • 2chicken breasts,boneless and skinless, cut into small chunks
  • 1cupheavy cream


  1. Add the butter to a large dutch oven on medium heat then add the onions, celery, and carrots and cook for 5 minutes before whisking in the flour, curry powder, salt, pepper, and cayenne until fully mixed in.

  2. Slowly whisk in the first box of chicken broth until smooth then add in the second carton faster, bring to a boil then reduce to a simmer and cook for 30 minutes.

  3. Add in the apples, chicken, and rice then simmer for an additional 18 to 20 minutes until the rice is finished cooking.

  4. Finish with the heavy cream letting it come to temperature and rise back up to a simmer before serving.


  • Calories: 412.34kcal
  • Fat: 29.80g
  • Saturated Fat: 16.12g
  • Trans Fat: 0.51g
  • Monounsaturated Fat: 9.37g
  • Polyunsaturated Fat: 2.30g
  • Carbohydrates: 19.51g
  • Fiber: 2.47g
  • Sugar: 8.30g
  • Protein: 16.98g
  • Cholesterol: 106.30mg
  • Sodium: 638.96mg
  • Calcium: 58.33mg
  • Potassium: 523.42mg
  • Iron: 1.34mg
  • Vitamin A: 364.02µg
  • Vitamin C: 3.08mg
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