Name: Chef John’s Mulligatawny Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
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)

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

servings

Prep time

minutes

Cooking time

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!

Creamy and Satisfying Texture