Chicken Mulligatawny Soup Recipe: Easy To Cook

Mulligatawny is a curry-flavored soup which is originated from Anglo-India. As the name means pepper water, pepper is not at all important ingredient. Generally Rice and noodles are served in the soup but the real dish the Anglo-Indians call “pepper water” is more closer to Tamilian Rasam which is pronounced as Russ-um than mulligatawny.


  • 1/2 cup chopped onion
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 1/4 cup butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons curry powder
  • 4 cups chicken broth
  • 1/2 apple, cored and chopped
  • 1/4 cup white rice
  • 1 skinless, boneless chicken breast half – cut into cubes
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried thyme
  • 1/2 cup heavy cream, heated


  • Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  • Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
  • When serving, add hot cream.

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