Easy Mulligatawny Soup is a savory Indian curry soup made with apples, carrots, rice, and chicken in a seasoned creamy broth, ready in 60 minutes!
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.
Note: click on times in the instructions to start a kitchen timer while cooking.