Mulligatawny Soup with Chicken
and leftover rice
We used feedback from our community to update this mild curry soup that was first featured in 2018. This soup is extremely unique thanks to a combination an Indian spice blend and a hint of sweet-tart flavor from apples. This version includes potatoes for extra heartiness and coconut milk for creaminess.
Ingredients
- Onions, medium - 1, chopped
- Carrots - 8 oz, 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)
- Potatoes, russet - 12 oz, peeled and cubed
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Stock, any type - 4 1/2 cups
- Bay leaves - 2
- Coconut milk, light - 1/2 cup
- Cooked basmati rice (leftover from Wednesday) - 1 cup
- Yogurt, plain or Greek - 1/4 cup
Nutrition Facts
Prep
- Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make spice mix - Combine curry powder, garam masala, and turmeric. (Can be done up to 5 days ahead)
- Chicken - Chop into bite-sized pieces. Tenderize with a fork and season lightly with some salt and pepper. (Can be done 1 day ahead)
- Apples / Potatoes - Prep as directed.
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Make
- 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.
- Reduce heat to medium and add butter to pan. When butter melts, add onions and carrots. Saute, scraping up any brown bits on the bottom of the pan, until soft, 3 to 4 minutes.
- Add spice mix to vegetables and cook for 1 minute to lightly toast the spices.
- Add chicken back to pan. Add stock, apples, potatoes, and bay leaves. Bring soup to a simmer.
- Simmer until potatoes are tender, ~20 minutes. (If the soup starts to boil reduce heat.)
- Stir coconut milk and cooked rice into soup and simmer for 1 minute to heat through.
- Taste and season soup with some salt and pepper. Discard bay leaves.
- Serve soup with yogurt on top. Enjoy!
Nutrition Facts
Reviews
Ratings
36 reviews
This is a favorite of ours. Our six-year old nearly licks his bowl. We’ve made both the original and vegetarian versions. For the chicken version, I do half white (boneless breasts) and half dark meat (taken from a rotisserie chicken). I put the apple in right before I turn off the heat. If you put it in with the potatoes, the apple just turns to flavorless mush. By letting the last of the residual heat cook the apple, it retains a little crunch and a burst of tart flavor that really adds to the dish, rather than getting lost in the curry. I make up the spice mix in batches so I can make this on the fly. It’s a good mix to have on hand. - Timothy, husband of Darla
0 HelpfulGreat flavor! This was very easy to make in my Instant Pot (Cosori actually). I sauted the chicken and then the carrots/onions in the pot, then added everything else and cooked on HP for about 20 min. I probably could have cooked it in about 10-12 min based on the softness of the potatoes. It was delicious regardless!
0 HelpfulReally good fall freezer meal. I make it in large batches (8 servings) and at least where I am (UK) buying that many boneless and skinless chicken thighs is really expensive. I bought a whole rotisserie chicken and shredded it. Worked really well.
0 HelpfulI didn't have any rice, but didn't really need it except to bulk up the meal a bit. Super delicious!
0 Helpful