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Mulligatawny Soup Recipe with Chicken

Creamy and delicious, this easy to make, flavorful and nutritious soup will become a family favorite!
Prep Time15 mins
Cook Time30 mins
Course: Soup
Cuisine: Indian
Keyword: mulligatawny soup
Servings: 4
Author: Zucchini Sisters

Ingredients

  • 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

Instructions

  • 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.