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

How to Make Mulligatawny Soup


  1. Melt 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.
  2. Add 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.
  3. At our house cornbread is a MUST for this. :)

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About Mulligatawny Soup

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

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