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This Mulligatawny Soup combines chicken with veggies and spices creating the most delicious soup. An easy soup recipe the entire family will love!
If you’re looking for a delicious dinner recipe for your family or to serve to dinner guests, you have to make this Mulligatawny Soup. This is my absolute favorite dinner and I’m telling you now – this one pot soup recipe will become a favorite in your house too. My mom has been making this recipe for 50 years and we are always asking her to make it for family meals.
This easy soup has a simple base of chicken and veggies simmered together in a flavorful broth. The combination of curry and nutmeg gives this soup all the flavor it needs with a hint of sweetness from apples hidden throughout. The whole things comes together in just a little over an hour and can easily be made gluten-free if you would like.
What is Mulligatawny Soup?
Mulligatawny soup is a delicious Indian recipe that is a popular Indian cuisine. The roots of Mulligatawny soup can be traced back to southern India. The word mulligatawny is derived from the Tamil words “milagu” (pepper) and “tannir” (water). Mulligatawny, an Indian soup, features a rich and warm flavor, making it a beloved dish in various parts of the world.
The original recipe was a simple pepper water or broth served with rice. Over time, Mulligatawny soup spread to other parts of the world, and chefs in different regions began to put their own spin on the recipe. Today, you can find various versions of Mulligatawny soup. Some are cream based resulting in a creamy soup and some are broth based like the recipe I’m sharing today.
My mom has been making this soup for years and I’m excited to share this soup recipe with you.I hope you all love it as much as I do.
Why You’ll Love this Soup Recipe
- Staple Ingredients – Simple ingredients you probably already have in your pantry and refrigerator.
- Customizable – If you love curry, add more. If you don’t like a lot of curry, only add a little. Want a spicy soup? Adjust the spices to your liking. For best results, don’t omit the curry all together and make sure you add the apple.
- Wholesome & Delicious – This curry-flavored soup recipe is the definition of comforting, feel-good food. It has the perfect balance of broth, chicken, veggies, and spices.
- The Best Soup! – This soup is definitely one you’ll want to make again and again! It’s crowdpleasing and perfect for potlucks, weeknight dinners and more.
Mulligatawny Soup Ingredients
To make this mulligatawny soup recipe, you will need the following ingredients:
- Chicken breasts: Cut into 1 inch pieces. I use boneless chicken breasts but feel free to use whatever cut of chicken you prefer.
- Butter: Used to brown the chicken and saute the veggies.
- Flour: Thickens the broth
- Spices: Curry powder, nutmeg, and cloves adds so much flavor to this soup. The perfect combination of spices!
- Chopped tomatoes: I add canned diced tomatoes without draining when making this soup to make it easier.
- Chicken broth: Or vegetable broth
- Vegetables: I always add a mix of onions, celery, carrots, and green pepper.
- Apple: the secret ingredient in this soup. Do not leave this ingredient out!
- Salt and pepper: To season the soup.
How to Make This Easy One Pot Soup
To make this easy one pot soup recipe, simply follow these simple steps:
- Cook the chicken. Heat butter in large pot or dutch oven over medium-high heat. Saute chicken until no longer pink.
- Add the flour and stir. This should be done before adding the to the chicken. Cooking the flour before adding the chicken broth cooks off the flour-y flavor but will help thicken up the soup.
- Add in the rest of the ingredients. Add the veggies to the pot and stir in spice mix, diced apple, tomatoes, and chicken broth.
- Simmer. Continue cooking over medium heat until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer, and continue cooking until veggies are soft.
- Serve. We like to serve this soup over rice but it can also be served with crackers or biscuits.
- To make this soup gluten free, use gluten free flour or just leave the flour out all together.
- Don’t have chicken broth? Feel free to use vegetable broth, vegetable stock, or chicken stock.
- Use olive oil instead or vegetable oil instead of butter to brown the chicken.
- We always serve this soup with rice but it will taste great served over cauliflower rice or red lentils.
- I always use mild curry powder. If you want your soup to be spice, I recommend using a spicy curry powder or red curry powder.
How to Store and Freeze This Soup
Leftovers – Store leftover soup in an airtight container in your refrigerator for up to 5 days. If storing the soup with cooked rice, the rice will absorb some of the broth so you may need to add a little more chicken broth or water when you reheat it.
Prepare Ahead of Time – This soup can also be made ahead of time and refrigerated before serving. To reheat, heat over medium-low heat or microwave until heated throughout. You can also reheat this soup in a slow cooker. Add premade soup to a slow cooker and cook on low until heated throughout. Then keep warm while serving.
To Freeze – Add soup to a freezer-safe container and place in freezer for up to 3 months.=
More Delicious Soup Recipes
- 2-3 chicken breasts, cut into small pieces
- 1/4 cup butter
- 1/3 cup flour
- 1/2-1 teaspoon curry powder
- 1/2 teaspoon nutmeg
- 2 cloves
- 1 15 ounce can diced tomatoes, undrained
- 5 cups chicken broth
- 1/4 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup carrot, diced
- 1 green pepper, diced
- 1 apple, diced fine
- Salt and pepper to taste
- Heat butter in large pot over medium-high heat. Saute chicken until no longer pink. Add flour and stir together.
- Add veggies to the pot and stir in spices, diced apple, tomatoes, and chicken broth.
- Continue to cook over medium-high heat until the soup reaches a simmer.
- Reduce heat to medium-low to maintain the simmer, and continue cooking for about an hour.
- Season with salt and pepper to taste.
- Serve over rice.