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Mulligatawny Soup
with chicken / leftover rice

Active: 25 min Total: 45 min

Mulligatawny is a mild curry soup that is packed with unique flavors. The combination of classic chicken soup ingredients with an Indian spice mix and a hint of sweet-tart flavor that comes (surprisingly!) from apples might sound strange, but the result is truly delicious.
Smarts: If you're going to have leftovers, wait to stir the rice in until just before serving.

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Ingredients

Servings:
4
Metric
Mulligatawny Soup:
  • Onions, medium - 1, chopped
  • Carrots - 8 oz, chopped
  • Celery - 2 ribs, chopped
  • Curry powder, yellow and mild - 1 Tbsp
  • Garam masala - 1 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Chicken thighs, boneless and skinless - 1 lb, chopped
  • Apples. medium - 1, peeled and chopped (preferably a tart green variety)
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Stock, low-sodium chicken - 3 1/2 cups
  • Bay leaves - 2
  • Heavy cream - 1/4 cup
  • Cooked basmati rice (leftover from Tuesday) - 1 cup
  • Yogurt, plain or Greek - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine curry powder, garam masala and turmeric. (Can be done up to 5 days ahead)
  3. Chicken - Chop into bite-sized pieces. Tenderize with a fork and season lightly with some salt and pepper. (Can be done 1 day ahead)
  4. Apples - Peel and chop apples.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then chicken to heated oil. Saute until lightly brown and just cooked through. Set aside and return pan to heat.
  2. Reduce heat to medium and add butter to pan. When butter melts, add onions, carrots and celery. Saute, scraping up any brown bits on the bottom of the pan, until soft, 3 to 4 minutes.
  3. Add spice mix to vegetables and cook for 1 minute to lightly toast the spices.
  4. Add chicken back to pan. Add stock, apples and bay leaves. Bring soup to a simmer.
  5. Simmer for 20 minutes to let the flavors come together. (If the soup starts to boil reduce heat to a low simmer.)
  6. Stir heavy cream and cooked rice into soup and simmer for 1 minute to heat through.
  7. Taste and season soup with some salt and pepper.
  8. Serve soup with yogurt on top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (85)
Gluten-free (7)
Paleo (17)
Vegetarian (33)

52 reviews

A yummy comforting soup! Great flavors

By: Jenna
Posted: Apr 07, 2018
Diet: Original
0 Helpful

Doubled the whole recipe, except the apple and chicken. Pounded chicken flat, cut into very small pieces, then coated in salt and pepper. Didn't need yogurt. Otherwise made to recipe. We LOVED this, and leftovers were even better!

By: Laurel
Posted: Apr 01, 2018
Diet: Original
0 Helpful

I really liked this -- but the baby didn't care for it. I used cabbage instead of coleslaw mix and was a good way to use it up.

By: Namrita
Posted: Mar 09, 2018
Diet: Original
0 Helpful

This was great! I made exactly as is and thought it was very tasty. It held up well as leftovers too.

By: Kera
Posted: Feb 24, 2018
Diet: Original
0 Helpful

An absolute favorite so far!

By: Rachel
Posted: Feb 23, 2018
Diet: Original
0 Helpful

This was very good! I subbed full fat coconut for the heavy cream and served with naan bread. My kids thought it had way too much carrot even though I used 2 oz. less than the recipe. Next time I might try pureeing the vegetables with the broth before adding the chicken and apple. I also added 1 TBsp of cornstarch to make it less brothy.

By: Sharon
Posted: Feb 21, 2018
Diet: Original
0 Helpful