Easy Mulligatawny Soup is a savory Indian curry soup made with apples, carrots, rice, and chicken in a seasoned creamy broth, ready in under 60 minutes!
EASY MULLIGATAWNY SOUP
Easy Mulligatawny Soup is one of my absolute favorite Indian recipes of all time, because it’s creamy, savory, and packed with flavor.
I like to make this with chicken breast, carrots, apples, and rice. You can add other vegetables if you want to, like sweet potato or green beans, and make sure to serve this soup with fresh naan, chopped cilantro, and plain yogurt.
WHY IS IT CALLED MULLIGATAWNY SOUP?
Mulligatawny is actually an English soup from the 16th century, but made with a South Indian influence. The name roughly translates to “pepper water”. You can find a few different versions of this soup, but most include curry spices, cream, and vegetables, while some variations use cloves, lentils, or different types of curry powder.
HOW TO MAKE MULLIGATAWNY SOUP IN THE INSTANT POT
- Turn on the sauté feature and melt butter. Brown the chicken on both sides, then remove from pot and set aside. Add the onions, celery, carrots, seasoning, and butter. Sauté for 1-2 minutes, then add flour and stir for another 1-2 minutes.
- Add all other ingredients and chicken to the pot, except cream. Close and lock the lid and seal the pressure valve. Cook on high for 8 minutes, then let it naturally release.
- Stir in cream before serving.
HOW TO MAKE THIS MULLIGATAWNY SOUP RECIPE IN THE SLOW COOKER
- Add chicken and vegetables to slow cooker. In a separate bowl, whisk together flour, spices, and broth. Pour over chicken.
- Cook on low of 6-7 hours, or on high for 3-4 hours.
- When there is 2 hours left of cooking time, add the rice.
- With 20 minutes left in cooking time, slowly stir in cream.
HOW LONG DOES MULLIGATAWNY SOUP LAST?
Mulligatawny will last tightly sealed in the refrigerator for 2-3 days. Reheat in a saucepan over medium-high heat, until warmed through.
CAN YOU FREEZE MULLIGATAWNY SOUP?
You can freeze mulligatawny, but they dairy might not freeze well. I would make the soup up until you’re supposed to add the heavy cream, then instead of adding the cream, let the soup fully cool. Then store in an airtight container in the freezer.
When you’re ready, defrost in the refrigerator and add to a saucepan. Bring to a simmer, then stir in the heavy cream before serving. Mulligatawny will last frozen for 2-3 months.
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TIPS FOR MAKING THIS MULLIGATAWNY SOUP RECIPE
- Add the heavy cream as you are continuously stirring, and make sure the soup is only simmering and not boiling to prevent the cream from curdling.
- You can substitute the cream with canned coconut milk. Make sure you use the type in the can, because it is different from the coconut milk you’d find in a carton next to the regular milk. I also wouldn’t use the low fat canned coconut milk, because you need the fat in this recipe for the creamy texture of the broth.
- Substitute the rice with lentils for another variation on this Indian soup. Some recipes call for green or red lentils.
- I use chicken breast here but you can use boneless skinless chicken thighs without issue.
- You can leave out the chicken and use vegetable broth to serve this as a vegetarian soup, if you do to add more heartiness I would add in sweet potatoes, the flavors would work great especially if topped with cilantro.
- You can top this with fresh chopped cilantro, or plain yogurt before serving.
- 1/2 cup butter
- 1 yellow onion chopped
- 2 stalks celery finely chopped
- 2 carrots diced
- 1/4 cup flour
- 2 tablespoons curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground pepper
- 1/4 teaspoon cayenne pepper
- 8 cups chicken broth
- 1 granny smith apple cored and chopped
- 1/4 cup long grain white rice
- 2 chicken breasts boneless and skinless, cut into small chunks
- 1 cup heavy cream
- Add the butter to a large dutch oven on medium heat then add the onions, celery and carrots and cook for five minutes before whisking in the flour, curry powder, salt, pepper and cayenne until fully mixed in.
- Slowly whisk in the first box of chicken broth until smooth then you can add in the second carton faster, bring to a boil then reduce to a simmer and cook for 30 minutes.
- Add in the apples, chicken and rice and simmer for an additional 18-20 minutes until the rice is finished cooking and finish with the heavy cream letting it come to temperature and rise back up to a simmer before serving.