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Mulligatawny Soup

Cozy Mulligatawny Soup for Perfect Autumn Comfort

A creamy Mulligatawny Soup that combines British-Indian flavors, tender chicken, and fragrant spices, ideal for cozy autumn evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: British-Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 pound boneless chicken breast or thighs Opt for thighs for richer flavor and moisture.
  • 3 tablespoons olive or coconut oil Use coconut oil for added flavor.
  • 1 small/medium onion, chopped Provides the foundation of flavor.
  • 2 ribs celery, chopped Adds crunch and subtle taste.
  • 1 carrot, peeled and chopped Brings sweetness and color.
  • 2 cloves garlic, minced Enhances overall flavor profile.
Seasoning
  • 1/2 teaspoon ground cumin Infuses warm, earthy notes.
  • 1/2 teaspoon ground coriander Introduces bright, citrusy sweetness.
  • 2 teaspoons garam masala Essential aromatic spice blend.
  • 1 pinch cayenne pepper Adds heat; adjust to preference.
  • 1/2 teaspoon salt Brings all flavors together.
  • 1 tablespoon flour Acts as a thickener.
Liquid and Other Ingredients
  • 1 quart chicken broth Main liquid for the soup.
  • 1/2 cup uncooked white rice Contributes to heartiness.
  • 1 sweet-tart apple (such as Granny Smith or Honeycrisp, peeled) Balances the spice with sweetness.
  • 14 ounces coconut milk, well shaken Provides creamy richness.
Finishing Touches
  • Salt and pepper to taste For final seasoning adjustments.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by cutting the chicken into bite-sized pieces and seasoning with spices. Set aside.
  2. Heat oil in a large pot, add chicken, and brown for 5-7 minutes. Remove and keep the drippings.
  3. Sauté onions, celery, and carrots for about 5 minutes, then add garlic and cook for 1 minute.
  4. Create a spice paste by mixing remaining spices and flour into the sautéed vegetables.
  5. Gradually add chicken broth while stirring to prevent lumps, bringing the mixture to a gentle boil.
  6. Add uncooked rice and let the soup simmer for about 15 minutes.
  7. Grate the apple into the soup and stir in the reserved chicken; cook for an additional 5 minutes.
  8. Lower the heat, add coconut milk, and adjust seasoning with salt and pepper before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 22gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Perfect for meal prep; the flavors deepen overnight, enhancing the comfort experience.

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