Recipe courtesy of Judy Miles

Mulligatawny Soup

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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1 cup diced onions

4 to 6 carrots, diced

4 celery stalks, diced

1/2 cup butter

3 tablespoons all-purpose flour

4 teaspoons curry powder

8 cups chicken stock

2 Granny Smith apples, peeled, cored and diced

1 cup cooked white rice

1 cup cooked diced chicken

1 teaspoon salt

1/4 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1 cup cream, hot


  1. In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.

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