Mulligatawny Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 321.4
  • Total Fat: 17.4 g
  • Cholesterol: 93.0 mg
  • Sodium: 1,869.8 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 21.5 g

View full nutritional breakdown of Mulligatawny Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    1 cup chopped onion
    4 stalks celery, chopped
    2 carrot, diced
    1/2 cup butter
    3 tablespoons all-purpose flour
    1 tablespoon curry powder
    8 cups chicken broth
    1 apple, cored and chopped
    1/2 cup white rice
    2 skinless, boneless chicken breast half - cut into cubes
    salt to taste
    ground black pepper to taste
    2 pinches dried thyme
    (some people serve this with heated heavy cream. I do not).


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

Serving Size: Makes (6) servings

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.