Chef John’s Mulligatawny Soup

A warm, hearty, and spiced soup with Indian roots and British influence. Mulligatawny is a fusion of curry and comfort, featuring tender chicken, veggies, apple, and rice in a creamy, flavorful broth.

Origin Chef John’s Mulligatawny Soup

Mulligatawny comes from the Tamil words milagu (pepper) and tannir (water). Originally a spicy broth served in South India, British colonists transformed it into a richer soup with meat, vegetables, and rice during the colonial era. Chef John’s version is a modern tribute to that Anglo-Indian heritage.

What I Love About This Recipe

It’s like chicken soup with a twist! I love how the curry spices blend with the sweetness of apple and the richness of cream. It’s filling, layered with flavor, and just the thing for a cozy day. Plus, the mix of textures makes every spoonful interesting.

Also Read : One-Pan Ratatouille Risoni

Chef John’s Mulligatawny Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

320

kcal

Ingredients

• 2 tbsp butter

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 1 celery stalk, diced

• 1 apple, peeled and chopped

• 1½ tsp curry powder

• ½ tsp ground cumin

• ¼ tsp cayenne pepper (optional)

• Salt and pepper to taste

• 1 tbsp tomato paste

• ½ cup uncooked rice

• 5 cups chicken broth

• 1 bay leaf

• 2 cups cooked chicken, shredded or diced

• ½ cup heavy cream or coconut milk

• 1 tbsp lemon juice

• Fresh cilantro for garnish (optional)

Directions

• Melt butter in a large pot. Add onion, garlic, carrots, and celery. Sauté until softened.
• Stir in apple, curry powder, cumin, cayenne, salt, and pepper. Cook for 2 minutes.
• Add tomato paste, rice, and chicken broth. Bring to a boil.
• Add bay leaf, cover, and simmer for 20–25 minutes or until rice and veggies are tender.
• Stir in cooked chicken and cream. Simmer for 5 more minutes.
• Add lemon juice, adjust seasoning. Discard bay leaf.
• Garnish with fresh cilantro and serve hot.

Notes

• Substitute cream with coconut milk for a dairy-free twist.
• You can use leftover roast chicken or poached chicken breast.
• Apple adds a subtle sweetness—don’t skip it!