Chicken Mulligatawny Soup

Chicken Mulligatawny soup is the very definition of comfort food. Prepare to be amazed by this curry-flavored soup that's creamy, rich and beyond delicious.

If you've been wondering where you know Mulligatawny soup from, let me refresh your memory - no soup for you!

The Soup Nazi episode from "Seinfeld" is one of the funniest in TV history, and besides introducing an iconic character, it also put Mulligatawny soup on the map.

Chicken Mulligatawny soup is one of the most comforting and satisfying soups I've ever tried (and I've cooked a lot of soups!)

Traditional Mulligatawny is a curry soup with Southern Indian origins that's usually made with meat but can also be vegan.

The soup is based on a "pepper water" soup recipe, and it evolved to the current form during the British Raj (1858-1947), as the British soldiers demanded a rich, dense soup with meat. There was no such thing in Indian cuisine, so Mulligatawny had to be invented.

It's just the perfect recipe to try if you love creamy soups with rich and bold flavors.

Mulligatawny is filling and satisfying, thanks to the mix of chicken, rice, veggies and apples. Kramer was totally right after all — Mulligatawny just hits the spot!

Why you'll love this chicken Mulligatawny soup

• It's a one-pot meal loaded with lean chicken, rice, veggies and apples - a bowl of Mulligatawny will keep you full for hours.
• Mulligatawny is a mildly spicy soup so the entire family can enjoy it.
• You can easily adapt it and make it vegetarian or vegan if you want.

What goes into Mulligatawny soup

Olive oil + butter - A mix of olive oil and butter sets up a creamy base for this Mulligatawny soup recipe.

Onion, carrot and celery - Cut the veggies on the smaller side so they cook quickly.

Garlic and ginger - Fresh garlic and ginger are always best in soup recipes but you can substitute with jarred or frozen versions if that's what you have on hand.

Red chili flakes - Feel free to adjust the amount of red chili flakes to your liking.

Spices - I used a mix of mild curry powder, paprika and dried thyme in this Mulligatawny. You can substitute the thyme with dried oregano and use a medium curry powder if you want your soup to be fiery. Cumin and cayenne pepper are other spices you can try here.

Chicken stock - Shop-bought chicken stock is fine in this soup but try to use a good quality one if possible because it makes quite a difference.

Basmati rice - You can sub basmati rice with brown rice, but you may need to cook it for 5-10 minutes longer. Green lentils are a good alternative to rice in Mulligatawny soup.

Coconut milk - You'll need a can of full-fat coconut milk for an extra creamy soup. Alternatively, use 1 cup (200 ml) heavy cream instead.

Chicken - I made this Mulligatawny with chicken breast but if you want more flavour and fat, use boneless, skinless chicken thighs instead. You can also use leftover cooked chicken or turkey.

Apples - Granny Smith apples are perfect for Mulligatawny. You only need to cook them for 2-3 minutes so they retain their crispiness.

Lime juice - This is optional, but I like to add lime juice to Mulligatawny for extra brightness.

Fresh parsley -You can substitute fresh parsley with cilantro/coriander if you like.

How to make Indian Mulligatawny soup

Heat the olive oil in a large pot or Dutch oven and melt the butter in it over medium heat.

Add the onion, carrot and celery and cook for 4-5 minutes until the veggies soften a bit.

Stir in the garlic, ginger and red chili flakes and continue to cook for another minute.

Add the curry powder, paprika and dried thyme and stir to combine. Next, pour in the chicken stock and bring to a simmer.

Stir in the basmati rice and coconut milk, then add the chicken breast to the pot.

Simmer over medium-low heat for 20 minutes, covered with a lid.

When the chicken is cooked through, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken and set it aside.

Add the apples to the pot and continue to simmer for 2-3 minutes.

Return the shredded chicken to the pot, then stir in the lime juice and fresh parsley.

Season to taste and serve, topped with some extra chopped parsley if you like.

Make it vegan

You can easily make Mulligatawny soup vegan by replacing the chicken with a can of chickpeas and skipping the butter (or using plant-based butter instead).

Make sure you also use vegetable stock instead of chicken stock.

Leftovers and storage

• Mulligatawny leftovers will keep well in the fridge for up to 3 days in an air-tight container.
• Reheat the soup on the stovetop or in the microwave. The rice will continue to absorb the broth, so you may need to add some chicken or veggie stock when reheating.
• If you want to freeze Mulligatawny, do so without the coconut milk and rice. The soup can be frozen for up to 3 months, and you can add the rice and coconut milk when reheating.

Recipe notes and tips

• Use orzo instead of rice for a twist on traditional Mulligatawny.
• If you don't like the idea of apples in soup, use potatoes instead. You'll have to add them to the pot with the chicken, though, not at the end.
• Stir in a teaspoon of garam masala at the end for extra flavor.

If you liked this chicken mulligatawny soup, you might also like some of my other delicious soup recipes:

• Creamy Vegetarian Tortellini Soup
• Tom Kha Gai Soup (Thai Coconut Chicken Soup)
• Finnish Salmon Soup (Lohikeitto)
• Easy Italian Meatball Soup
• French Lentil Soup

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!