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Mulligatawny Soup with Chicken
and leftover rice

Active: 30 minTotal: 45 min

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.

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Ingredients

Servings:
4
Metric
Mulligatawny Soup:
  • 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

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

  1. Onions / Carrots - 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 / Potatoes - Prep as directed.

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 and carrots. 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, potatoes, and bay leaves. Bring soup to a simmer.
  5. Simmer until potatoes are tender, ~20 minutes. (If the soup starts to boil reduce heat.)
  6. Stir coconut milk and cooked rice into soup and simmer for 1 minute to heat through.
  7. Taste and season soup with some salt and pepper. Discard bay leaves.
  8. Serve soup with yogurt on top. Enjoy!

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Nutrition Facts

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

This meal has 35 reviews

Great 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!

By: Shirley
Posted: Jan 13, 2020
Diet: Original

Really 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.

By: Elizabeth
Posted: Oct 11, 2019
Diet: Gluten-free

My one year old LOVED this.

By: Sundi
Posted: Jul 21, 2019
Diet: Original

I didn't have any rice, but didn't really need it except to bulk up the meal a bit. Super delicious!

By: Jenna
Posted: Jun 16, 2019
Diet: Vegetarian

This was delicious! Next time I'll add more coconut milk and maybe skip the apples.

By: Marin
Posted: Jun 12, 2019
Diet: Vegetarian

Delicious! Didn't think it needed the coconut milk until I added it. ;) Couldn't get the kiddos to try it, but that always a crap shoot.

By: Karen
Posted: May 29, 2019
Diet: Original