Aromatic Anglo-Indian Mulligatawny

Embark on a culinary journey with Mulligatawny soup, a traditional Indian curry soup renowned for its enticing aroma and complex flavors. While countless variations exist, this rendition offers a harmonious blend of spices and textures that promises to captivate your palate. Initially, I was unsure how my family, particularly my husband, would react to a curry-based soup. To my pleasant surprise, it quickly became a household favorite, proving that its comforting appeal transcends individual preferences.

This delightful soup joins a growing list of curry-inspired creations that have recently graced our dinner table, including vegetarian curry with cauliflower & chickpeas, a comforting pumpkin curry soup, and a flavorful squash soup (a beloved Panera copycat). As we continue to explore the vibrant world of curries, be sure to check back for more exciting recipes that are sure to spice up your meal rotation.

About This Heartwarming Mulligatawny Soup

This Mulligatawny soup recipe is an absolute triumph! It’s difficult to find fault with a dish that combines so many wonderful qualities. Its thick, creamy consistency lends it a comforting, stew-like quality, making it incredibly satisfying. The seasoning is a masterpiece of fragrance and warmth, offering a delightful complexity without overwhelming the senses with excessive heat. Each spoonful is a gentle embrace of savory spices, perfectly balanced to create a truly inviting experience.

Beyond its incredible taste, this soup is packed with wholesome ingredients. Lean chicken provides a healthy protein source, while a medley of fresh vegetables contributes essential nutrients and vibrant flavors. This thoughtful combination ensures that every bowl is not only delicious but also genuinely good for you. My family has wholeheartedly embraced this recipe, and I’m confident that yours will too, making it a regular feature in your healthy and hearty meal plans.

One of the most appealing aspects of this Mulligatawny soup is its surprising simplicity. Despite its rich and complex flavor profile, it can be on your table in under 45 minutes, making it a fantastic option for busy weeknights. The recipe is wonderfully uncomplicated, requiring minimal fuss. While it does involve the additional step of preparing a simple white sauce, this can be done concurrently while the soup simmers, ensuring no extra time is added to your cooking schedule. This efficiency means you can enjoy a gourmet-quality meal without spending hours in the kitchen.

Flexibility is another hallmark of this recipe. Mulligatawny soup is remarkably adaptable, allowing you to tailor it to various dietary needs and preferences. Whether you’re seeking a non-dairy option, a gluten-free alternative, or a completely vegetarian meal, this recipe offers easy modifications. In the “Make It Your Own” section below, and on the comprehensive recipe card, you’ll discover creative ideas to customize this soup, ensuring everyone at your table can enjoy a personalized and delicious experience.

Essential Ingredients for Mulligatawny Soup

Crafting the perfect Mulligatawny soup begins with selecting the right ingredients. Here’s a detailed look at what you’ll need and why each component is vital to this flavorful dish:

• Boneless Skinless Chicken Breasts: These provide an excellent source of lean protein. Diced into bite-sized pieces, they cook quickly and absorb the rich curry flavors beautifully. For those who prefer a richer texture and deeper flavor, boneless skinless chicken thighs can be a wonderful substitute, adding succulence to the soup.
• Onion, Celery, Green Bell Pepper: Often referred to as the “holy trinity” in many cuisines, this aromatic trio forms the fundamental flavor base for countless soups and stews. They sauté down to create a sweet and savory foundation that elevates the entire dish, ensuring a complex and robust taste.
• Granny Smith Apple: This might seem like an unexpected ingredient, but its firm texture and distinct tartness are crucial. It introduces a subtle fruity sweetness that beautifully complements the savory and spicy elements of the curry, adding a surprising layer of depth and brightness to the soup. If Granny Smith apples are unavailable, varieties like Mutsu (Crispin), Braeburn, Rome, or Jonathan make excellent alternatives.
• Garlic: Freshly minced garlic is indispensable for its pungent, aromatic qualities. It adds a foundational layer of savory flavor that deepens the overall profile of the soup. The recipe calls for two cloves, but feel free to adjust to your personal taste for a more pronounced garlic presence.
• Curry Powder: As the star spice of Mulligatawny, curry powder is key. There’s a wide array of blends available, each offering a unique flavor profile. You can even venture to make your own homemade curry powder to customize the blend. Whether you prefer a hot and fiery or a mild and mellow curry, choose your favorite to define the soup’s character.
• Red Pepper Flakes: These dried flakes are used to introduce a controlled amount of spicy heat. While traditional Mulligatawny is often known as a “pepper water” soup, this recipe aims for a pleasant warmth rather than an intense, mouth-tingling spice. Adjust the quantity of red pepper flakes according to your heat preference, using less for a milder flavor.
• Stock or Broth: Chicken stock forms the liquid base of the soup, providing essential moisture and enhancing the savory notes. Opt for low-sodium varieties to have better control over the overall salt content of your dish, ensuring a balanced flavor.
• Long Grain White Rice: The choice of rice is important for texture. Long grain white rice holds its shape well during simmering, contributing body to the soup without becoming overly mushy or disintegrating, which can happen with shorter grain varieties.
• Butter, Flour, Milk: These three ingredients are combined to create a classic white sauce, or roux, which is stirred into the soup near the end of cooking. This easy addition is what gives the Mulligatawny its signature creamy, luxurious texture, binding the flavors together beautifully.
• Fresh Parsley, optional: A generous sprinkle of fresh chopped parsley as a garnish adds a burst of vibrant color and a fresh, herbaceous note. It brightens the soup’s flavor and enhances its visual appeal.

Crafting Your Mulligatawny Soup: A Step-by-Step Guide

Making Mulligatawny soup is a rewarding process that comes together easily with a little preparation. You’ll need two main pans: a large soup pot or Dutch oven for the main soup, and a smaller saucepan to prepare the white sauce.

Begin by efficiently prepping all your ingredients. Start by finely chopping the onions, celery, and bell pepper, ensuring uniform pieces for even cooking. Next, peel and chop the Granny Smith apple into small, manageable pieces. Finally, mince the garlic cloves. Once these are ready, set them aside. Turn your attention to the chicken, cutting the boneless, skinless breasts into bite-sized pieces.

Now, let’s get cooking! Place your large soup pot or Dutch oven over medium-high heat. Add a tablespoon of olive oil and allow it to shimmer. Once hot, add the prepared chicken, chopped vegetables (onion, celery, bell pepper), and the diced apple to the pan.

Sprinkle a dash of kosher salt over the contents of the pan. Sauté the chicken and vegetables, stirring frequently to ensure even cooking, for approximately five to six minutes. Cook until the chicken is lightly browned and the vegetables begin to soften and become slightly translucent, releasing their aromatic essences.

Next, introduce the aromatic spices that define Mulligatawny soup. Add the minced garlic, red pepper flakes (adjusting to your preferred level of heat), and the curry powder to the pan. These spices will awaken the flavors and add depth to the dish.

Cook and stir this mixture constantly for about one minute. This brief cooking time allows the spices to bloom, releasing their full fragrance. You’ll notice the delightful aroma of garlic filling your kitchen, and the seasonings will evenly coat the chicken and vegetables, infusing them with incredible flavor.

Now, pour in the chicken stock or broth, ensuring you use a low-sodium option for better flavor control. Add the can of petite diced tomatoes, including their liquid, and the long grain white rice. Stir all the ingredients well to combine. Bring the contents of the pan to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot, and let the soup cook for approximately 20 minutes, or until the rice is tender and fully cooked. The rice will absorb the flavors, making the soup hearty and satisfying.

While your soup is simmering, prepare the creamy white sauce in a separate, smaller saucepan. Melt two tablespoons of butter over medium heat. Once melted, add the ¼ cup of all-purpose flour, stirring constantly with a whisk to create a smooth roux. Continue to stir over low heat for about one to two minutes, allowing the flour to cook out and the mixture to become smooth and slightly bubbly. This ensures no raw flour taste in your soup.

Slowly and gradually whisk in the two cups of 2% or whole milk into the roux. Continue to cook this mixture over medium heat, stirring pretty much constantly to prevent lumps from forming and to ensure even thickening. Bring the mixture to a low boil, at which point it will thicken into a rich, creamy sauce. Once thickened, remove the saucepan from the heat and set it aside, ready to be incorporated into the soup.

Once the rice in your main soup pot is tender and cooked through, it’s time to add the creamy element. Gradually stir the prepared white sauce into the simmering soup, mixing until it is fully incorporated and the soup achieves a beautiful, velvety texture. This step transforms the broth into a rich, comforting base.

Witness the transformation! Doesn’t that look incredibly appetizing? Now is the perfect moment to taste and adjust the seasonings. Add a bit more kosher salt if needed to enhance the overall flavors, or stir in additional curry powder if you desire a more pronounced curry kick. Keep the soup warm over low heat until you are ready to serve.

To complete your culinary masterpiece, garnish each serving with a sprinkle of freshly chopped parsley. Serve this delightful Mulligatawny soup with warm naan bread, perfect for dipping and savoring every last drop. If you enjoy baking, consider making your own homemade flatbread; the recipe is surprisingly straightforward and the fresh bread perfectly complements the soup.

FAQs

Customize Your Mulligatawny: Make It Your Own

One of the best features of this Mulligatawny soup is its versatility. Feel free to adapt the recipe to suit your dietary needs or personal preferences:

• Make it Nondairy and Gluten-Free: For a lighter, dairy-free, and gluten-free version, simply omit the white sauce (made with flour, butter, and milk) that is added at the end of the cooking process. The soup remains wonderfully flavorful without it. Alternatively, you can achieve a similar creamy texture by stirring in a can of full-fat coconut milk at the end, which also adds a subtle tropical note.
• Vegetarian Version: To transform this into a hearty vegetarian soup, exclude the chicken entirely and use vegetable stock instead of chicken stock. For added protein and substance, consider adding a half cup of dried red or yellow lentils along with the rice. The lentils will cook down and thicken the soup, providing a satisfying texture.
• Exploring Beyond Curry: If you’re new to curry flavors or simply prefer a different profile, consider these equally comforting chicken and rice soups: try our creamy chicken rice soup, the convenient slow cooker creamy chicken and wild rice soup, or the vegetable-packed Instant Pot chicken and rice soup, which offers a non-creamy, vibrant option.
• More Creamy Chicken Favorites: For those who love the rich, comforting texture of creamy chicken dishes, explore other popular recipes such as cream of mushroom chicken, the classic chicken stroganoff, or the elegantly flavorful creamy chicken marsala.

Make-Ahead Ideas

While this Mulligatawny soup recipe is designed for relatively quick preparation, you can further streamline your cooking process by performing some steps in advance. The key is to prepare the vegetables and apple ahead of time. Simply chop the onions, celery, green bell pepper, and Granny Smith apple as instructed in the recipe. Once chopped, store them in a tightly sealed container in the refrigerator. These prepped ingredients will remain fresh for at least one day, allowing you to quickly assemble and cook the soup when you’re ready, significantly reducing your active cooking time on a busy day.

Storage & Reheating Tips

Proper storage and reheating are essential to enjoy your Mulligatawny soup leftovers safely and deliciously:

Refrigerate/Freeze: Any leftover soup should be promptly transferred to an airtight container and refrigerated. It will maintain its quality for three to four days. When it comes to freezing, creamy soups generally do not fare well due to the milk content, which can separate and alter the texture upon thawing. If you intend to freeze this soup, it’s best to omit the white sauce during the initial preparation. You can then add the freshly made white sauce after thawing and reheating the soup, ensuring a creamy consistency.

Reheat: For individual portions, the microwave offers a convenient reheating method. Place the soup in a microwave-safe bowl and heat in short intervals, stirring occasionally, until it is steaming hot throughout. For larger quantities, gently warm the soup in a saucepan over medium heat, stirring frequently, until it reaches your desired temperature. Avoid boiling, which can sometimes cause the soup to curdle if it’s very creamy.

Discover Our Free Meal Plans!

Interested in a curated weekly meal plan that thoughtfully incorporates delicious recipes like this Mulligatawny soup? Explore Meal Plan #61 for inspiration. Each plan features wholesome and easy-to-follow recipes for every weekday, complete with a categorized grocery list to simplify your shopping. We regularly update our collection, adding a new, fresh meal plan every week to keep your culinary adventures exciting and organized.

Browse All Meal Plans

Recipe

Mulligatawny Soup Recipe: A Fragrant & Creamy Delight

5 from 2 votes

By Rachel Gurk

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Servings:

6 servings

Pin Recipe
Print Recipe

Mulligatawny soup, a traditional curry soup from India, is fragrant, rich and creamy, perfect to warm you up on a cold winter night. This recipe offers a homemade twist on the classic.

Save this recipe!

Get this sent to your inbox, plus receive new recipes from us every week!

Enter your email below to save this recipe and join our weekly newsletter for more delicious meal ideas directly in your inbox.

Email This Recipe to Myself

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup finely diced celery (about 2 to 3 stalks)
• 1 cup chopped peeled Granny Smith apple (about 1 apple)
• 1 cup diced onion (about 1 medium)
• ½ cup diced green bell pepper (about ½ pepper)
• 1 teaspoon kosher salt
• 2 cloves garlic, minced
• 4 teaspoons curry powder
• ¼ teaspoon red pepper flakes, or to taste
• 4 cups chicken stock or broth (low sodium)
• 1 can (15 oz.) petite diced tomatoes, undrained
• ½ cup long grain white rice
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 2 cups 2% or whole milk
• Fresh parsley for garnish, optional
• Naan bread for serving

Instructions

1. In a large soup pan or Dutch oven, heat the olive oil over medium-high heat. Add the bite-sized chicken pieces, finely diced celery, chopped Granny Smith apple, diced onion, green bell pepper, and kosher salt. Cook, stirring occasionally, for 5 to 6 minutes, until the chicken begins to brown and the vegetables start to soften. Next, add the minced garlic, curry powder, and red pepper flakes. Continue to cook for one minute, stirring constantly, allowing the spices to become wonderfully fragrant and coat all the ingredients.
2. Pour in the chicken stock (or broth), add the undrained can of petite diced tomatoes, and stir in the long grain white rice. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for approximately 20 minutes, or until the rice is tender and fully cooked.
3. Meanwhile, prepare the white sauce. In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for about 1-2 minutes, whisking constantly until the mixture is smooth and bubbly, forming a roux. Gradually whisk in the milk until fully incorporated. Continue to cook over medium heat, stirring constantly, until the mixture comes to a low boil and visibly thickens. Remove the saucepan from the heat.
4. Once the rice in the soup is tender, gradually stir the prepared milk mixture (white sauce) into the soup until well combined and creamy. Keep the soup warm over low heat until you are ready to serve. Taste and adjust seasonings as needed, adding more salt or curry powder if desired. Garnish with fresh parsley and serve hot with naan bread.

Notes

• Nutrition information is calculated using 2% milk. Each serving is roughly 1¾ cups of soup.
• To make the soup nondairy and gluten-free: Simply eliminate the white sauce (flour, butter, milk). The soup is still excellent. Another option is to replace the white sauce with a can of full-fat coconut milk for creaminess.
• For a vegetarian version: Omit the chicken and use vegetable stock instead of chicken stock. For added protein and texture, you can also stir in a half cup of dried red or yellow lentils along with the rice.

Recipe Video

Watch this quick video to see how easily this delicious Mulligatawny soup comes together:

Click to watch the Mulligatawny Soup recipe video!

Nutrition

Serving:
1.75cups
,

Calories:
334kcal
,

Carbohydrates:
35g
,

Protein:
25g
,

Fat:
11g
,

Saturated Fat:
5g
,

Polyunsaturated Fat:
1g
,

Monounsaturated Fat:
4g
,

Trans Fat:
0.2g
,

Cholesterol:
65mg
,

Sodium:
698mg
,

Potassium:
903mg
,

Fiber:
4g
,

Sugar:
11g
,

Vitamin A:
538IU
,

Vitamin C:
21mg
,

Calcium:
158mg
,

Iron:
2mg

Nutrition information is automatically calculated and should be used as an approximation only.

Did You Make This?
We’d love to hear your thoughts! Share a comment and rating below. Your feedback helps us and other home cooks!