This easy Chicken Mulligatawny Soup has a curry-flavored broth that is thick and creamy. It has chicken, vegetables, rice, and apples in it. Its a comforting and satisfying complete meal in a bowl thatll wow everyones tastebuds!.
Ready in under an hour, this one-pot wonder is absolutely jam-packed with bold flavors. and its one of the best soups Ive ever had. If youve never tried it, now is the perfect time because soup season is officially here!.
So, if youre a fan of the TV show Seinfeld, youve probably at least heard of Mulligatawny.
You know the episode. Its the one where tons of people are lining up at a certain soup shop because the soup is so good. And theyre all afraid that, if they dont follow the ordering procedure, theyll anger the owner and be told, “No soup for you!”.
Which is exactly what happens to Elaine when Kramer asks her to get him a bowl of Mulligatawny while he guards an armoire that she has to leave on the sidewalk overnight. And it all goes downhill from there. Classic.
Well, that was the first time I had ever heard of Mulligatawny. Of course, I was intrigued and wanted to make it. And thats how my love of this delicious chicken curry soup began. and theres been lots of soup for me ever since!.
Mulligatawny is an Indian-British fusion soup that is basically a curry-flavored broth with meat (or it can be made without meat), vegetables, rice and/or lentils, and apples.
In doing my research, I had a hard time nailing down the exact history of this dish (lots of different stories!). But the name comes from two Tamil words: milagu, which means “pepper,” and thanni, which means “water.” ” So the literal translation is “pepper water. “.
But dont let that fool you or scare you away! It really doesnt describe this soup at all. The recipe Im sharing with you today has a relatively mild spicy heat, and you can easily adjust that up or down to suit your own tastes.
Mulligatawny has evolved quite a bit over the years and there are lots of different variations. Some have chicken, and some have lamb or beef. Others have no meat. Some have rice, and some have lentils. Some are thick, some are thin, and some are creamy while others are more brothy.
This version is my favorite. Its lightly creamy but not super thick, and its got chicken, onions, celery, carrots, garlic, ginger, curry powder, garam masala, rice, chicken broth, coconut milk, and apples.
And yes, I know that it might sound a little weird to put apples in soup. I thought so too. But Im telling you, it really works!.
So put this Mulligatawny with chicken on your list of recipes to try this soup season. Itll really warm you up on a chilly day, and I think itll become one of your favorite soups too!.
Chicken Mulligatawny Soup is a hearty soup with a curry flavor that comes from India but became popular in Britain when it was a colony. It’s a favorite soup all over the world because of its long history and unique mix of flavors. However, what is chicken mulligatawny soup exactly, and how did it become so popular? Let’s take a closer look at this tasty soup.
A Brief History
From the Tamil words “milagu,” which means pepper, and “tannir,” which means water, comes the word “mulligatawny.” This means “pepper water.” Tamil Nadu is in southern India, and this soup comes from there. The Indian version was probably made with lentils, vegetables, and Indian spices.
During British colonial rule, the Brits encountered this flavorful soup. They adapted it using more familiar British ingredients. Instead of lentils, chicken or lamb was used, and apples were added to make it sour. Coconut milk was also sometimes incorporated. This changed soup became popular in British homes and was seen as an interesting “Anglo-Indian” dish.
The soup gained popularity in America as well when the British brought it over. While ingredients and preparation varies around the world, chicken mulligatawny soup remains a favorite for its rich, lightly spiced flavor.
Common Ingredients
While recipes can vary, chicken mulligatawny soup tends to include a number of standard ingredients that provide its signature flavor.
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Chicken – Chicken serves as the protein, providing substance and richness. Chicken breast or thigh meat is often used.
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Onion – Onions provide aromatic flavor. They’re usually cooked until translucent at the start of the soup.
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Carrots – Carrots add sweetness and color. They’re typically cut into small dice.
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Celery – Celery provides an underlying savory flavor. It’s most often finely diced.
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Curry powder: Curry powder gives food the unique flavor of Indian spices. The blend usually contains turmeric, coriander, cumin, and other spices.
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Broth – Chicken or vegetable broth provides the soup base. It adds body and savory flavor.
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Rice or bread – Rice or bread gives the soup more heft. Rice is traditional, but bread croutons are sometimes used.
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Apple – Tart green apple adds a fruity flavor and balances the spices. It’s typically grated or diced.
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Herbs – Fresh herbs like cilantro add brightness right before serving.
Common Cooking Methods
To meld all those flavors properly, chicken mulligatawny soup is cooked using some standard techniques:
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Sautéing the aromatics – Onions, carrots, and celery are sautéed in oil first to soften their flavors. Curry powder is added next to toast the spices.
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Simmering the broth – The sautéed vegetables are added to broth along with chicken or other ingredients and gently simmered to develop the flavors.
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Finishing with fresh herbs – Right before serving, fresh herbs like cilantro are stirred in to add a pop of color and brightness.
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Serving over rice – For a heartier soup, it’s ladled over cooked rice or topped with bread croutons.
Flavor Variations
While traditional chicken mulligatawny soups have a warming blend of curry spices, tart apple, and bright herbs, cooks around the world have put their own spin on the classic. Here are some of the most common global flavor variations:
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Coconut milk – Some Indian versions incorporate creamy coconut milk for added richness. It complements the spices well.
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Spicy chiles – Asian takes often include hot chiles and peppers for extra heat. Thai bird chiles are popular.
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Lime juice – Lime juice adds welcome tartness and acidity, brightening the other flavors. It’s squeezed over the soup right before eating.
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Yogurt – Stirring in yogurt just before serving provides tangy flavor and creaminess. Greek yogurt works well.
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Turmeric – Extra turmeric builds on the earthy, golden color and adds anti-inflammatory benefits.
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Garam masala – This aromatic Indian spice blend adds extra depth of flavor.
Health Benefits
In addition to being packed with flavor, chicken mulligatawny soup delivers some solid health benefits:
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Protein – The chicken provides lean protein to help keep you full and satisfied.
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Fiber – Ingredients like carrots and celery add fiber, which is good for digestion.
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Vitamin A – Carrots supply vitamin A for healthy eyes and immune function.
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Anti-inflammatory spices – Curcumin in the turmeric has anti-inflammatory properties.
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Immune boosting herbs – Herbs like cilantro contain antioxidants to boost immunity.
So savoring a bowl of chicken mulligatawny soup gives your health a nice boost too!
Easy Weeknight Recipe
Chicken mulligatawny soup may sound exotic, but it’s actually quite easy to whip up any night of the week. Here’s a simple recipe to try at home:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, diced
- 1 Granny Smith apple, peeled and grated
- 2-3 teaspoons curry powder
- 1⁄2 teaspoon ground turmeric
- 4 cups chicken broth
- 2 boneless, skinless chicken thighs, cut into bite-size pieces
- 1⁄2 cup uncooked rice or bread cubes
- Juice of 1 lime
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions:
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In a large pot, heat the olive oil over medium heat. Sauté the onion until translucent, about 5 minutes.
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Add the carrots and celery and cook 5 minutes more until starting to soften.
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Stir in the grated apple, curry powder, and turmeric. Cook 1 minute.
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Pour in the chicken broth and add the chicken pieces. Bring to a boil.
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Reduce heat, cover, and simmer for 15 minutes until chicken is cooked through.
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Stir in the uncooked rice or bread cubes and continue simmering 15 minutes until rice is tender.
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Remove from heat and stir in the lime juice. Season with salt and pepper.
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Serve hot garnished with chopped cilantro. Enjoy!
So there you have it—a flavorful, aromatic soup with humble origins in India that became a beloved staple in British cuisine. With its warm spices, tender chicken, and bright pops of flavor, it’s easy to see why chicken mulligatawny soup gained such widespread popularity. It’s the perfect hearty soup to warm you up on a chilly night. I hope you’ll give this tasty soup a try soon!
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Storage, Freezing & Reheating
Once the soup is cool, put it in a container that won’t let air in and put it in the fridge for up to three or four days.
Note that the rice will soak up some of the broth and soften more as the soup sits in the fridge, so it will likely be a little thicker.
Although the texture of the apples and the color of the soup can change a bit (the apples will soften and the color wont be nearly as vibrant), you can freeze this soup with very good results.
Once cooled, place the soup in airtight freezer bags or freezer containers (you can freeze it as a large batch or as individual servings) and freeze for up to 2 to 3 months.
Thaw the soup completely in the refrigerator before reheating as directed below.
Reheat the soup in a pot on the stove over medium-low heat, stirring occasionally until completely heated through.
If the soup has thickened, you can add chicken stock, chicken broth or water to thin it out.
How to Make Chicken Mulligatawny Soup
1: Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
2: When the butter has melted, add the onions, celery, carrots, and chicken to the pot; season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and the veggies begin to soften.
3. Add the garlic and ginger; stir to combine. Cook, stirring frequently, for one minute.
4: Add the curry powder and garam masala; stir to combine.
5: Add the flour; stir to combine. Cook, stirring frequently, for one minute.
6. Add the chicken stock or broth and the rice; stir to combine.
7: Bring to a boil, then reduce the heat and simmer until the veggies and rice are tender.
8: Add the coconut milk and apples; stir to combine. Simmer for a few more minutes just to soften the apples a bit. Taste and adjust the seasoning, if needed.
9: Ladle the soup into bowls. Garnish each serving with chopped fresh cilantro or parsley, if desired. Enjoy!
Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, scroll down to the recipe card at the end of the post.
Chicken Mulligatawny Soup
FAQ
What is mulligatawny soup made of?
Mulligatawny soup is a flavorful, creamy soup with British and Indian influences, typically featuring chicken, vegetables, and rice, all simmered in a spiced broth. Bases are often made with onions, celery, carrots, garlic, and other vegetables. Curry powder, turmeric, and other spices are used to add flavor.
Why is it called Mulligatawny?
The name originates from the Tamil words miḷagu (மிளகு ‘black pepper’), and thanneer (தண்ணீர், ‘water’); literally, “pepper-water”.
What does Mulligatawny taste like?
Mulligatawny is a soup that combines British and Indian flavors. It is a little spicy, a little sweet, and filled you up. There are many versions of this popular soup; some contain rice, some coconut milk, others are vegetarian while some include meat.
Is mulligatawny soup healthy?