Creamy Mulligatawny Soup with Chicken and Apple

Ingredients for Mulligatawny Soup

I always use a Granny Smith apple for this recipe because the tart edge balances the warm curry without making the soup too sweet. My go-to for the broth is Better Than Bouillon beef base dissolved in water for the deepest flavor. Here is what you need:

• 2 tbsp olive oil
• 1 large onion (chopped)
• 3/4 cup celery (chopped)
• 2 carrots (coarsely chopped, about 1 cup) – I recommend similar-sized pieces for even cooking
• 1 tbsp flour
• 2 tbsp yellow curry powder – in my experience, fresh curry powder makes a noticeable difference in depth
• 6 and 1/2 cups chicken broth
• 2 and 1/4 cups unsweetened almond milk or cashew milk blend
• 1 large Granny Smith apple (peeled and shredded) – my preference is Granny Smith for that tart balance
• 1 large potato (peeled and shredded)
• 2 cups cooked chicken (chopped)
• 2 tsp kosher salt
• 1/4 tsp dried thyme
• Salt and black pepper to taste

Garnishes:

• Sliced avocado
• Radishes, thinly sliced
• Fresh cilantro
• Lime wedges

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Step-by-Step Instructions

I recommend shredding the apple and potato just before adding them to the pot so they do not brown or release excess moisture ahead of time.

Step 1: Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion, celery, and carrots. Saute for 7 to 8 minutes, stirring occasionally, until the onions are translucent. The carrots will still be slightly firm at this stage.

Step 2: Slowly sprinkle the flour and curry powder over the vegetables, stirring constantly to prevent clumping. Cook for another 2 to 3 minutes until the curry smells fragrant and coats the vegetables evenly.

Step 3: Gradually stir in the chicken broth and almond milk. Add both liquids slowly while stirring to help everything thicken smoothly without lumps.

Step 4: Bring to a boil, then reduce to a simmer. Cook for about 15 minutes until the carrots are tender when pierced with a fork.

Step 5: Meanwhile, peel and shred the apple and potato. Add both to the pot along with the chopped cooked chicken, 2 teaspoons kosher salt, and thyme. Stir to combine.

Step 6: Bring back to a boil, then reduce to a simmer and cook for another 20 to 30 minutes until the shredded potato is fully tender and the soup has thickened. Taste and adjust salt and black pepper.

Step 7: Ladle into bowls and top with sliced avocado, thinly sliced radishes, fresh cilantro, and a squeeze of fresh lime.

Best Pairings for Mulligatawny Soup

This soup pairs beautifully with dishes that complement its warm curry spice and sweet apple notes.

Anti-Inflammatory Turmeric Chicken Soup: If you love the warming spiced flavors in mulligatawny soup, this turmeric chicken soup is a natural companion to bookmark. Both are nourishing chicken-based soups built around bold, healing spices.

Chickpea Feta Avocado Salad: A cool, creamy salad with avocado and tangy feta creates a refreshing contrast to the warm curry broth. The chickpeas add plant protein to round out the meal.

Mediterranean Chickpea Salad with Lemon Vinaigrette: The bright lemon dressing cuts through the richness of the soup and adds a fresh, herbaceous contrast that makes the whole dinner feel balanced and complete.

Curried Coconut Chicken Rice: For a full curry-themed dinner night, this coconut chicken rice alongside a bowl of mulligatawny soup creates a warming, cohesive meal with complementary spice profiles.

Persian Potato Curry: Another spiced potato-forward dish that pairs naturally with this soup for a hearty dinner that celebrates warm, aromatic flavors from a global kitchen.

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How to Store and Reheat Mulligatawny Soup

Store leftover mulligatawny soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, so this is genuinely one of those soups that tastes even better the next day. The shredded potato thickens the soup as it sits, so expect it to be slightly thicker when reheated.

To reheat, I recommend warming on the stovetop over medium heat, stirring occasionally and adding a splash of chicken broth if the soup has thickened too much. The microwave works well for individual portions in 90-second increments.

Pro tip: this soup freezes well for up to 3 months since it uses dairy-free almond milk rather than cream. Freeze in individual portions for easy weeknight dinners on demand.

FAQs

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Creamy Mulligatawny Soup

A hearty British-Indian inspired curry chicken soup made dairy-free with almond milk. Loaded with tender chicken, carrots, Granny Smith apple, and shredded potato that naturally thickens the broth.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Soup

Cuisine: American, Indian

Calories: 358

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion Chopped
• 0.75 cup celery Chopped
• 2 carrots Coarsely chopped, about 1 cup
• 1 tbsp flour
• 2 tbsp yellow curry powder
• 6.5 cups chicken broth
• 2.25 cups unsweetened almond milk or cashew milk blend
• 1 large Granny Smith apple Peeled and shredded
• 1 large potato Peeled and shredded
• 2 cups cooked chicken Chopped
• 2 tsp kosher salt
• 0.25 tsp dried thyme
• 1 tsp black pepper To taste
• 1 avocado Sliced, to garnish
• 4 radishes Thinly sliced, to garnish
• 0.25 cup fresh cilantro To garnish
• 2 limes Cut into wedges, to garnish

Equipment

• Large soup pot
• Box grater
• Wooden spoon

Method

 

1. Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Saute for 7 to 8 minutes until onions are translucent.
2. Sprinkle flour and curry powder over vegetables, stirring constantly for 2 to 3 minutes until fragrant.
3. Gradually stir in chicken broth and almond milk, adding slowly while stirring to prevent lumps.
4. Bring to a boil, reduce to a simmer, and cook for 15 minutes until carrots are tender.
5. Peel and shred the apple and potato. Add to the pot along with chicken, 2 tsp salt, and thyme.
6. Bring back to a boil, reduce to a simmer, and cook 20 to 30 minutes until potato is tender and soup has thickened. Adjust seasoning.
7. Serve hot topped with sliced avocado, radishes, fresh cilantro, and a squeeze of lime.

Notes

Use Granny Smith apple for best tart-sweet balance. Shred apple and potato just before adding to prevent browning. Rotisserie chicken saves prep time. Soup thickens as it sits overnight.