My version of Chicken Mulligatawny Soup is thick, rich and incredibly flavorful. Make with rice or orzo for a pureed base and loads of tender chicken!
Why You’ll Love Chicken Mulligatawny Soup
Like Chicken Soup with a Twist – Mulligatawny Soup has been a favorite of mine for years. It’s the way I introduced my girls to the flavor of curry when they were small(er); my version is almost like a chicken noodle soup so it was a familiar dish to them, it just had a few slight twists.
Healthy & Easy to Make – I specifically chose this Mulligatawny Soup recipe to share because it’s super easy to make and packed full of healthy ingredients such as nutritious carrots, onions and lean chicken. I made this simple version that uses easily available ingredients that could be quick enough for a weeknight meal but still has enough flavor and depth that it tastes like a treat.
Orzo or Rice – This soup traditionally is made with rice and you can use rice or orzo with this recipe. Orzo is a pasta that has a creamier and softer texture than rice resulting in a pureed base. I can assure you the orzo is just as delicious and undoubtedly comforting on a cold winter day. Especially when you’re inside, cooking in your warm, cozy kitchen.
What is Mulligatawny Soup?
Traditional Mulligatawny Soup is a curry-flavored and hearty soup that is made made with spiced chicken or lamb broth with ingredients such as curry, vegetables like carrots and potatoes, and lentils or rice. Additional ingredients may include coconut milk, apples, and other flavorful additions.
Mulligatawny Soup originated during the British colonial era in India and is a fusion of British and South Indian ingredients, spices and flavors. The history of Mulligatawny Soup is interesting; Wikipedia states that it’s “an English soup after an Indian recipe” and there are many variations of it all over the place. Today, it is a fixture in many British cookbooks and enjoyed globally in restaurants and home kitchens alike. The term “Mulligatawny” comes from South Indian Tamil origins and translates to “pepper-water”, where “milagu” means pepper and “tanni” means water.
Perhaps the most famous reference of Mulligatawny Soup is from Seinfeld when Kramer gets a craving for mulligatawny soup from the Soup Nazi. Kramer: “Oh, a hot bowl of Mulligatawny would hit the spot.” Elaine: “Mulligatawny?” Kramer: “Yeah, it’s an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era.”
How to Make Mulligatawny Soup
- Sauté – I start with your standard mirepoix of carrots, celery and onions and give it a quick sauté in a little olive oil.
- Add a touch of fruit – Mulligatawny Soup usually has a sweet ingredient, too; in this case, it’s an apple. I use a green apple that I peel and core then grate using the large holes on a box grater. I like the flavor it adds to the soup but you’d never know it was there. Often the apples will be diced or chopped so that the flavor stands out more; I suggest you try it both ways to see which you prefer. Occasionally I’ll even add a second apple toward the end of cooking that I’ve diced so I get the best of both worlds.
- Add flour and curry powder
- Purée – Another change I make to the more traditional Mulligatawny Soup is to puree the mixture just before I add the chicken and orzo pasta.
- Add chicken and orzo or rice – Simmer until orzo or rice is cooked through and chicken is hot. I use the meat from a whole rotisserie chicken
Mulligatawny Soup Variations & Tips
- Use potatoes instead of apples, if you prefer.
- Be sure to season to taste with salt and pepper after simmering for best results.
- Go meatless and use sauteed mushrooms.
- Substitute the chicken with lamb.
Chicken Mulligatawny Soup
Chicken Mulligatawny Soup is thick, rich and incredibly flavorful. Make with rice or orzo for a pureed base and loads of tender chicken.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 large sweet onion, chopped
- 3 carrots, chopped
- 2 large celery stalks, chopped
- 1 large green apple, peeled, cored and grated
- 2 tablespoons all-purpose flour
- 2 tablespoons yellow curry powder, add more at the end if you prefer a stronger flavor
- 64 ounces or 8 cups reduced-sodium chicken stock or broth
- 1 cup orzo or white rice
- 4-6 cups cooked or 2 lbs, diced chicken (I use the meat from a whole rotisserie chicken)
- kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat a soup pot and add olive oil. Add onions, celery and carrots, saute for approximately 5 minutes or until vegetables are starting to soften. Add apple, cook another minute or two. Add flour and curry powder, stir well and cook one minute more. Add chicken stock, bring to a boil then reduce heat. Simmer for 30-60 minutes.
- Using an immersion blender, puree soup until smooth. Add orzo or rice and diced chicken, simmer until orzo or rice is cooked through and chicken is hot. Season well to taste and serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 552Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 143mgSodium: 989mgCarbohydrates: 34gFiber: 4gSugar: 8gProtein: 45g
This data was provided and calculated by Nutritionix.
More delicious soup recipes:
- Lentil Soup Recipe with Parmesan & Smoked Sausage
- Pasta Fazool | Pasta e Fagioli
- Navy Bean Soup with Bacon
- Mushroom Barley Soup with Shaved Parmesan
- Chicken Tortilla Soup with Hatch Chiles
- Smoked Cream Cheese - May 14, 2024
- Caprese Bites Appetizer Recipe - March 10, 2024
- Bruschetta Caprese Recipe - March 6, 2024