I think everyone remembers mulligatawny soup from the “Soup Nazi” episode of Seinfeld. It was where I first heard of it. A few years ago, I came across a recipe for mulligatawny soup through our farm share. I’ve made several adjustments, and now it’s one of my favorite soups ever! So today, I’m going to share my mulligatawny soup recipe with chicken.
This is a recipe I make over and over again. I’ve decided to share some of my favorite recipes on the blog while we’re all at home doing a lot of cooking. Last time, it was my baked macaroni and cheese recipe.
My husband and I love Indian food, and while this is not a traditional Indian dish, it has some of those familiar flavors. To get started, I first peel the apples and chop the veggies.
As you can see, I’m again using my favorite (and vintage) dutch oven that I used to make the macaroni and cheese.
While I’m using celery and carrots, you can substitute other root vegetables that you have on hand.
I use just a tablespoon of curry powder because we can’t tolerate too much heat, but feel free to add more if you like it spicy!
If you want to make this recipe vegan, substitute vegetable broth for chicken broth and omit the chicken.
Instead of chicken, you can substitute a vegetarian protein like tofu, chick peas or cashews.
I use quite a bit of rice (half a cup) because I love how it makes the soup thick and hearty. If you prefer a thinner soup, use a quarter cup.
I love how boiled chicken is nice and tender.
If you don’t have fresh lemons on hand, use bottled lemon juice, like I did!
I use light coconut milk, but feel free to use regular if you’d like it even creamier.
Chopped fresh chives are a colorful and flavorful garnish. I let everyone add their own desired amount of salt. Serve with naan (Indian bread) or a chunk of crusty bread.
I hope you love my mulligatawny soup recipe as much as we do! It’s easy to double if you have a large family. Enjoy!
Mulligatawny Soup Recipe with Chicken
- 2 tbsp olive oil
- 1/2 cup chopped onions
- 1 1/2 cups peeled and chopped apples
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 tbsp all-purpose flour
- 1 tbsp curry powder
- 2 cups chicken broth
- 2 cups water
- 1 13.5 oz can coconut milk
- 1 boneless skinless chicken breast
- 1/2 cup white or brown rice
- 1 tbsp lemon juice
- chopped fresh chives for garnish
- Heat oil over medium heat in a dutch oven or soup pot. Add onions and cook until softened.
- Add apples and vegetables and cook, stirring frequently until they start to soften.
- Stir in flour and curry powder and mix together.
- Add broth, water, chicken and rice. Bring to a boil, then reduce to a simmer.
- Cook until the rice is softened. Remove the cooked chicken breast, shred into bite size pieces on a cutting board, and add it back to the pot.
- Turn off the burner and add lemon juice and coconut milk. Do not allow it to boil or the coconut milk may curdle.
- Salt the soup to taste, garnish with chives and serve immediately.