Chicken Mulligatawny Soup

    4 hours 20 min

    This Indian inspired soup is mildly curried. Chicken and rice is heated in a pureed vegetable soup base. It's the perfect soup that will keep you warm throughout the winter. Serve with naan bread, if desired.

    28 people made this

    Serves: 6 

    • 50g butter
    • 30g sliced onion
    • 30g sliced carrots
    • 30g chopped celery
    • 35g chopped green pepper
    • 1 apple, peeled, cored and sliced
    • 225g chicken breast meat, chopped
    • 4 tablespoons plain flour
    • 1 teaspoon curry powder
    • 1/4 teaspoon ground mace
    • 4 whole cloves
    • 1 tablespoon chopped fresh parsley
    • 250g tinned whole plum peeled tomatoes
    • salt and pepper to taste
    • 160g cooked white rice
    • 1.2 litres beef stock

    Prep:25min  ›  Cook:1hr45min  ›  Extra time:2hr10min  ›  Ready in:4hr20min 

    1. Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple and chicken. Cook until browned.
    2. Stir in flour, curry powder, mace, cloves, parsley and tomatoes. Cover and simmer 1 1/2 hours.
    3. Take chicken out, set aside and strain vegetables from stock. Return chicken to pot.
    4. Using a liquidiser, puree vegetables. Return to soup. Season to taste with salt and pepper.
    5. Add rice and boiling stock and serve.

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    Reviews in English (9)


    Before trying this recipe, I'd never had Mulligatawny soup and wasn't sure what to expect. I was a bit apprehensive when I saw how thick the mixture got after adding the flour but later realized there was nothing to worry about. This is the absolute best soup I've ever had! I followed the recipe "as is" except that I decided to double it since I wanted to use whole veggies (as opposed to 1/4 cups) and had lots of leftover rice from the day before. The recipe does not specify, but I used green apple, which added a fantastic punch to the flavor! This was so delicious and so easy. I can't wait to make it again!  -  15 Feb 2005  (Review from Allrecipes US | Canada)


    I'd never made this kind of soup before either, but it is now my new favorite! I had to make a few changes: didn't have any mace, so left it out; used chicken broth instead of beef broth; added 1/2 c. uncooked white rice and let it cook in the soup about 20 minutes. Delicious, thank you for the recipe.  -  04 Nov 2011  (Review from Allrecipes US | Canada)


    Awesome! I used margarine ;-) (please excuse, watching the cholesterol) and substituted egg whites for chicken which I added in the end. Excellent taste!  -  08 Feb 2011  (Review from Allrecipes US | Canada)