The Best Mulligatawny Soup Recipe 

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Mulligatawny Soup is a flavorful and hearty dish with roots in Indian cuisine. This delicious soup combines tender chicken, fresh vegetables, and fragrant spices for a warming meal that’s perfect for any time of the year. Follow this recipe for the best Mulligatawny Soup, and enjoy a delightful blend of flavors and textures. 

Ingredients 

Soup: 

  • 6 chicken thighs (approximately 1 lb total), skinless and boneless, cut into 1/2-inch cubes (refer to notes for possible substitutions) 
  • ½ cup yellow onions, chopped 
  • 2 celery stalks, chopped 
  • 2 small carrots, diced 
  • 1 leek, thinly sliced (white part only) 
  • ½ stick unsalted butter 
  • 2 tbsp all-purpose flour 
  • 2 tsp mild curry powder (or medium/hot for more spice) 
  • 5 cups chicken stock (or chicken broth) 
  • ½ apple, cored and finely chopped 
  • ¼ cup white rice 
  • Salt, to taste 
  • Freshly ground black pepper, to taste 
  • ⅛ tsp ground nutmeg 
  • ⅛ tsp dried thyme 

For Serving/Garnish: 

  • 1 cup heavy cream, heated (optional) 
  • Chopped fresh parsley 

Instructions 

  1. Prepare the Chicken: 
  • Cut the chicken thighs into ½-inch cubes and set aside. 
  1. Sauté the Vegetables: 
  • In a sizable pot, heat the butter on medium. 
  • Add the chopped onions, celery, carrots, and leek. Cook the vegetables until they soften, which should take around 5-7 minutes. 
  1. Cook the Chicken:
  • Sauté the vegetables for 5-7 minutes, or until they are soft and tender. 
  • Add the cubed chicken to the pot and cook until the chicken is no longer pink, about 5 minutes. 
  1. Add Flour and Curry Powder: 
  • Sprinkle the flour and curry powder over the chicken and vegetables. Stir well to coat and cook for about 2 minutes to eliminate the raw flour taste. 
  1. Add Stock and Remaining Ingredients: 
  • Gradually pour in the chicken stock while stirring to prevent lumps. 
  • Add the finely chopped apple, white rice, salt, black pepper, ground nutmeg, and dried thyme. Stir to combine. 
  1. Simmer the Soup: 
  • Raise the heat to bring the soup to a boil, then lower it to a simmer. 
  • Cover and simmer for about 20-25 minutes, or until the rice is tender and the flavors have melded together. 
  1. Adjust Seasoning: 
  • Sample the soup and adjust the seasoning with additional salt and pepper if necessary. 
  1. Serve: 
  • Ladle the soup into bowls. If desired, stir in the heated heavy cream for a richer flavor. 
  • Garnish with chopped fresh parsley. 

Notes: 

  • Substitutions for Chicken: If you don’t have chicken thighs, you can use chicken breast or leftover cooked chicken. For a vegetarian version, substitute chicken with chickpeas or lentils. 
  • Curry Powder: Adjust the heat level of the curry powder to your preference. You can use curry powder of any heat level—mild, medium, or hot—to suit your taste. 
  • Rice Alternatives: You can use other types of rice like basmati or jasmine for a slightly different texture and flavor. For a low-carb option, substitute with cauliflower rice. 

Conclusion 

This Mulligatawny Soup is a delightful blend of chicken, vegetables, and spices, offering a comforting and flavorful meal. Perfect for a cozy dinner, this soup is sure to become a favorite in your household. Enjoy the rich, aromatic flavors and the warming comfort of this classic dish.