Mulligatawny Soup Recipe Learn like a Pro 

Mulligatawny Soup, an Indian curry soup, is warm and tasty. Amazingly creamy, somewhat spicy, chicken and apple-loaded!  

– 2 tablespoons butter  – 1 large onion  – 1 large carrot  – 2 stalks celery  – 2 cloves garlic  – ½ teaspoon salt  – ¼ teaspoon pepper  – 4 chicken thighs  – 1 teaspoon dried oregano – 1 teaspoon turmeric – 1 tablespoon curry powder – 1 tablespoon all-purpose flour – 6 cups chicken broth – ½ cup rice



Melt butter in a large Dutch oven or soup pot over medium-high heat. Salt and pepper the saucepan, then add the onion, carrot, celery, and garlic. 


Stir and simmer for 3 minutes until onion and carrot soften and garlic turns fragrant.


Mulligatawny soup making process. Salt and pepper the chicken thighs in the pot. 


Cook until chicken is no longer pink, stirring for 5 minutes. Don't worry about undercooking.


Mulligatawny soup making process. Stir in oregano, turmeric, and curry powder. Dust flour and whisk again.


Mulligatawny soup making process. Add the chicken broth, rice, coconut milk, and medium-low heat. Cook for 10 minutes until the rice is cooked.


Mulligatawny soup making process. Shred chicken thighs with two forks in a bowl and return to the pot. 


Add apples and simmer for two more minutes. Mulligatawny soup making process. Add fresh parsley and serve.

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