Mulligatawny Soup

Let me introduce you to my new favorite soup: Mulligatawny!

This cozy, comforting dish has its roots in South India, where it began as a lentil-based, spiced soup. Over time, it was adapted by the British during colonial rule, and ingredients like meat, rice, and cream were added. There are so many versions out there, but this is my simplified take—flavorful, easy to prep, and super satisfying.

I used chicken in this recipe, but feel free to sub in turkey, or leave out the meat entirely for a delicious vegetarian version. The apple adds the perfect hint of tart sweetness, and the warm curry spices bring everything together.

Pro tip: make sure your chicken and rice are already cooked before starting. It’s a great way to use leftovers, and it makes this soup come together super quickly.

🛒 Ingredients (Makes ~6 servings):

• 2 tablespoons curry powder
• 2 tablespoons avocado oil (or other neutral cooking oil)
• 4 large carrots, diced
• 3 celery ribs, diced
• 1 yellow onion, diced
• 6 cups chicken broth
• 3 tablespoons cornstarch mixed with 3 tablespoons cold water
• 1 teaspoon salt
• 1 cup cooked chicken, chopped (I used 2 cooked chicken breasts)
• 1 cup cooked basmati rice
• 1 cup tart apple, diced (about 1 large apple)
• ½ cup heavy cream

🍲 Instructions:

1. Toast the Curry Powder

In a dry pan over medium-high heat, toast the curry powder for about 2 minutes, until it becomes fragrant. This step really enhances the flavor! Set aside.

2. Sauté the Vegetables

In a large Dutch oven or soup pot, heat avocado oil. Add carrots, celery, and onion. Sauté for about 2 minutes, just to begin softening them.

3. Add Broth & Thicken

Pour in the chicken broth and bring it to a gentle boil.
Add the cornstarch slurry (cornstarch + water), toasted curry powder, and salt. Stir and simmer for 5 minutes.

4. Add the Good Stuff

Stir in the cooked chicken, cooked rice, and diced apple. Bring everything back up to a boil to fully heat through.

5. Finish with Cream

Turn off the heat and stir in the heavy cream for that perfectly rich, velvety finish.

Serve warm and cozy!

🧡 Why I Love This Recipe:

• Easy to adapt (make it vegetarian or use leftover turkey!)
• Super flavorful without being complicated
• One pot = minimal cleanup
• A fun mix of spices, creaminess, and subtle sweetness

This soup is definitely going into our regular weeknight rotation—and I think you’ll love it too! If you make it, please tag me on Instagram @Rachel.Master.Kitchen and use #RachelMasterKitchen so I can see your delicious bowls.

Enjoy and stay cozy! 🍲✨

Mulligatawny Soup

A Cozy, Flavorful Classic with a Twist

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Appetizer, Dinner, Main Course

Servings 6 servings

Ingredients

  

• 2 Tbs Curry powder
• 2 Tbs avocado oil or other cooking oil
• 4 large carrots diced
• 3 celery ribs diced
• 1 yellow onion diced
• 6 cups chicken broth
• 3 Tbs corn starch mixed in 3 Tbs cold water
• 1 tsp salt
• 1 cup cooked chicken chopped (I used 2 chicken breasts)
• 1 cup cooked basmati rice
• 1 cup tart apples diced (about 1 large apple)
• 1/2 cup heavy cream

Instructions

 

• Start by toasting your Curry powder. In a dry pan, toast on medium/high heat for ~2 minutes until fragrant. Set aside.
• In a Dutch oven or other large pot, heat the oil. Add carrots, celery and onion and saute for 2 minutes.
• Add chicken broth and bring to a boil.
• Add cornstarch mixed in cold water.
• Add toasted curry powder and salt. Simmer for 5 minutes.
• Add cooked chicken, cooked rice and apples. Bring to a boil again.
• Add cream and serve.

Keyword Easy, Gluten-free, Soup