Chicken Mulligatawny soup

chicken mulligatawny soup

Chicken Mulligatawny soup

chicken mulligatawny soupDuring the British Raj, between 1858 and 1947, the fussy British colonists and soldiers were steadfastly determined to eat according to their traditions. This required that a soup course be part of the dining experience.

Technically, there isn’t an Indian soup, so the resourceful Indian cooks invented one – a watered down version of milagu thanni or literally pepper water. The British, not overly precious about getting the local Tamil pronounciation right, nicknamed the soup Mulligatawny. As it is known today.

The soup is derived from an Indian sauce recipe and is most often served with rice. Mulligatawny can be made from chicken or lamb broth, fried onions and curry powder.

So, crack out the curry powder and the last of the crispy Autumn apples and make this heart-warming, spicy, sweet and satisfying Chicken Mulligatawny soup from the #SoupedUp Kitchen.

Our version is wonderfully adaptable for vegetarian and texture modified diets. Refer to dietary suitability below.

Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!

Chicken Mulligatawny soup

IngredientsAllergens PrepUnitServe 30
Butter, plain, no added saltdairyg240
Celery, Fresh or frozen, Raw Fine diceg500
Onion, Brown, Raw Fine diceg400
Carrot, Fresh or frozen rawFine diceg620
Flour, Wheat, White plainwheat gluteng200
Curry powdercheck labelmustardg60
Stock, Chicken, Commercialcheck labell4.5
Bay leaf, Fresh, Leaves & stemsg30
Thyme, driedg8
Apple, Green, RawMedium diceg400
Lemon, Rawg15
Salt, cookingg30
Pepper, Black or white, Groundg30
Rice, White long grain, Uncookedg480
Chicken, Breast fillet, RawMedium diceg600
Milk, Cow, Fluid regular fat (~3.5%)dairyml600


1.  In a large soup pan, melt the butter. Saute celery, onion and carrots until tender.

2. Stir in flour and curry powder and cook for 3 minutes.

3. Stir in stock, bay leaves, raisins, thyme, apple, lemon rind, salt and pepper.

4. Cover and simmer gently for 25 minutes.

5. Stir in rice and chicken and simmer until rice is tender and chicken is cooked.

6. Before serving, remove bay leaves and stir in the milk.

Dietary suitability


Healthy ChoicesChoose milk instead of cream.
Vegetarian DietReplace chicken with tofu or cannellini beans. Replace chicken stock with vegetable stock.
FortifiedStir through extra butter. Serve with an extra dollop of cream.
Gluten FreeReplace flour with gluten free flour. Stock and curry powder may contain gluten; choose gluten free stock and curry powder.
Dairy FreeReplace butter with dairy free butter. Omit milk and cream.
PureedSuitable to be pureed. Omit raisins.

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