Mulligatawny Soup


Mulligatawny soup means "pepper water," and curry is the particular ingredient that gives this incredible dish such a delicious flavor, or so I'm told. This old recipe was given to me long ago.

Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins


  • ½ cup chopped onion

  • 2 stalks celery, chopped

  • 1 carrot, diced

  • ¼ cup butter

  • 1 ½ tablespoons all-purpose flour

  • 1 ½ teaspoons curry powder

  • 4 cups chicken broth

  • ½ apple, cored and chopped

  • ¼ cup white rice

  • 1 skinless, boneless chicken breast half - cut into cubes

  • 1 pinch dried thyme

  • salt and ground black pepper to taste

  • ½ cup heavy cream, heated


  1. Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently. Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes.

  2. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.

  3. Just before serving, stir in hot cream.

    Mulligatawny Soup I

Nutrition Facts (per serving)

223 Calories
16g Fat
14g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 223
% Daily Value *
Total Fat 16g 20%
Saturated Fat 10g 48%
Cholesterol 62mg 21%
Sodium 734mg 32%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 7g
Vitamin C 3mg 15%
Calcium 38mg 3%
Iron 1mg 6%
Potassium 186mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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