Mulligatawny(Anglo-Indian Soup)
A hearty Anglo-Indian soup blending fragrant curry flavors with tender chicken, rice, and vegetables, perfect for warming up and enjoyed by those who love rich, comforting dishes.
Ingredients
- 1 medium onion, chopped ⓘ
- 1 carrot, chopped ⓘ
- 1 stalk celery, chopped ⓘ
- 1 apple, cored, peeled and chopped ⓘ
- 1/4 cup butter or margarine ⓘ
- 1/4 cup flour ⓘ
- 6 cups chicken broth ⓘ
- 1/2 teaspoon curry powder ⓘ
- 2 cups diced, cooked chicken ⓘ
- 1 cup cooked rice ⓘ
- 1/2 cup coffee cream (optional) ⓘ
- salt and pepper to taste ⓘ
Instructions
- In a Dutch oven, sauté onion, carrot, celery, and apple in butter until tender, not browned.
- Add flour, chicken broth, curry powder, salt, and pepper, stirring until the flour mixture is smooth.
- Bring to a boil, then cover and simmer gently for 1 hour.
- Strain the vegetable mixture from the broth and puree it in a blender or food processor until smooth.
- Return the pureed mixture to the broth.
- Add cooked chicken and rice, then bring the soup back to a simmer.
- Stir in the cream (if using) and heat through before serving.
Tips & Substitutions
For a richer flavor, consider using ghee instead of butter. You can substitute the apple with a pear for a different sweetness or use coconut milk in place of coffee cream for a dairy-free option. To thicken the soup more, add an extra tablespoon of flour or use a cornstarch slurry. Adjust the curry powder to your spice preference, making it milder or hotter as desired.
Serving Suggestions
Serve Mulligatawny soup hot, garnished with fresh cilantro or a dollop of yogurt for added creaminess. It pairs beautifully with a side of Bombay Salad for a refreshing contrast. For a heartier meal, consider serving it alongside naan or rice. This dish is versatile, making it a wonderful addition to any Indian recipes collection.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of chicken broth or water to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mulligatawny(Anglo-Indian Soup) contains roughly 511 calories, with 12g protein, 79g carbohydrates, and 19g fat. It is an excellent source of vitamin A (229% of the Daily Value), dietary fiber (67% of the Daily Value), and potassium (37% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1399mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily turn Mulligatawny into a vegetarian dish by omitting the chicken and using vegetable broth instead of chicken broth. Add more vegetables or lentils for protein, and consider using coconut milk for creaminess.
How can I make this soup spicier?
To increase the spice level, add more curry powder or include diced jalapeños or serrano peppers during the cooking process. You can also serve the soup with a side of hot sauce for individual customization.
What can I do with leftover chicken?
Leftover chicken is perfect for this recipe! Simply dice or shred any cooked chicken you have on hand and add it to the soup. Alternatively, try using it in recipes like Micro Curried Chicken for a quick meal option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).