I’m one of those unusual people who likes winter time in Colorado – I like to snuggle up with Robert next to a fire, enjoying a bowl of warm, delicious soup. This recipe is a particular favorite of ours – which is one of the reasons it ended up as the cover photo on our cookbook. Mulligatawny is a curry-flavored soup, originally from East India. Food lore has it that Brits employed by the East India Company during the late 18th/19th century fell in love with this soup, and took the recipe home with them to England. There are many versions – some omit the chicken and add lentils, others include lamb and almonds. Our recipe started with an old one from mom’s recipe box, which she and I added to and updated.

Indian Mulligatawny Soup

(From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)

  • Yield: 8 1x
Scale

Ingredients

  • 8 tablespoons butter
  • 1 cup finely chopped yellow onion
  • 4 celery ribs, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 3 tablespoons flour
  • 4 teaspoons curry powder
  • 8 cups chicken broth
  • 3/4 cup white or brown rice
  • 1 apple, cored and finely chopped
  • 2 skinless, boneless chicken breast halves, cut into 1/4-inch pieces
  • 1/4 teaspoon fresh thyme
  • 1 cup half and half

Instructions

  1. In a large stock pot, melt the butter. Add the chopped onion, celery and carrots and sauté over medium to medium-high heat until the onions are softened, around 10 minutes. Stir in the flour and curry powder and continue cooking, stirring occasionally, for an additional 5 minutes. Stir in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
  2. Add the rice, apple, chicken, thyme and salt and pepper to taste (you won’t need much salt). Bring to a boil again, reduce heat and simmer for 15 minutes. Stir in the half and half, bring to a boil again, reduce and simmer for another 5 to 10 minutes or until the rice is done. Let cool for a few minutes before serving – it gets very hot!

Notes

You can substitute coconut milk for the half and half.

Make ahead: Soup can be made up to 24 hours in advance, cooled to room temperature, covered and refrigerated. Reheat over medium heat. If soup has thickened while sitting, thin with additional chicken broth.

 

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
Learn More

Access more recipes in Lee's award-winning book, Fresh Tastes!

4 Responses to “Indian Mulligatawny Soup”

  1. Nancy Allen

    Hi Lee. I made your Indian Mulligatawny Soup the other night for supper and it was a hit with all. Very yummy and super easy to do.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *