This chicken mulligatawny soup is an old favorite. I first encountered it in high school while trying the Culinary Arts program. Back then I spent a lot of time making soups for the cafeteria, and this one stood out because customers loved it and it was easy to prepare. In the cafeteria we used egg noodles, but here I’ve adapted the recipe to a more traditional Indian-inspired version with chicken, rice and curry.
What makes this soup unique is the addition of diced apple. The apple gives a light, pleasant sweetness that balances the curry and savory elements. It’s surprisingly kid-friendly — my children loved it, and my toddler slurped it like a favorite drink. This is a comforting, family-friendly meal that’s quick enough for weeknights.
Chicken Mulligitawny Soup
Ingredients
- ¼ cup butter
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrots
- 2 Tbsp all-purpose flour
- 2 tsp curry powder
- 2 small Granny Smith apples, peeled and diced (or another tart apple)
- 1–2 chicken breasts, cubed
- 4 cups low-sodium chicken broth
- 1 pt (2 cups) half & half
- ½ cup long-grain white rice
- 1 tsp granulated sugar
- Salt & pepper to taste
Instructions
- Heat the butter in a large stockpot over medium heat. Sauté the diced onion, celery and carrots for about 5 minutes, until softened.
- Stir in the flour and curry powder and cook for 2–3 minutes to remove the raw flour taste and bloom the curry.
- Add the diced apples, cubed chicken, chicken broth, half & half, rice and sugar. Bring the mixture to a gentle simmer, then reduce heat and simmer for about 30 minutes, until the rice and chicken are cooked and the flavors have melded.
- Season with salt and pepper to taste. Serve hot.
Notes
Use tart apples for best balance with the curry. If you prefer a thicker soup, reduce the broth slightly or simmer longer; for a lighter soup, add more broth. Leftovers keep well in the refrigerator for 2–3 days.
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