Mulligatawny Soup

Phyllis McIlroy


My brother & sister-in-law lived in Johannesburg, So. Africa 30+ years ago and she brought this recipe back with her. It's one of our favorites and soup weather is around the corner

★★★★★ 1 vote
1 Hr


2 c
chicken, cooked (i use meat from a rotisserie chicken)
1 c
onion, diced
2 large
carrots, diced
4 stalk(s)
celery, finely chopped (i call them 'ribs' but it wasn't an option)
2 large
granny smith apples, diced
1 c
rice, cooked
10 Tbsp
6 tsp
2 qt
chicken stock
1 c
heavy cream, heated
4 tsp
curry powder
2 pinch
thyme, dried (i usually add a bit more)
2 tsp
1 tsp


1Melt butter in large pot. Saute onion, carrots and celery until lightly brown. Remove from heat and stir in flour and curry powder until well blended. Return to heat and cook for 3 minutes, stirring constantly.
2Add chicken stock and simmer, covered, for 30 minutes. Add the apple, rice, chicken, salt, pepper and thyme and simmer for 14 minutes longer. Add hot cream. Blend well and serve.
3At our house cornbread is a MUST for this. :)

About this Recipe

Course/Dish: Chicken Soups
Hashtags: #Cool, #weather