Skip to content

Muligatawny Soup

Mulligatawny Soup

Mulligatawny Soup

Muligatawny Soup

Servings: 6 servings


  • 1/4 cup Flour all-purpose
  • 1 lb Chicken Breasts boneless & skinless
  • 2 tbsp Vegetable Oil
  • 4 Carrots cut in 1/2 in diagonal slices
  • 4 parsnips diced
  • 2 stalks Celery cut in 1/4 in slices
  • 2 Onions chopped
  • 2 Apples diced
  • 2 tbsp Curry Powder
  • 1/4 tsp mace
  • pinch Cayenne Pepper
  • 6 cups Chicken Stock
  • 1 cup milk or light cream
  • salt & pepper
  • 1 cup cooked rice


  • Cube chicken, shake in plastic bag with most of the flour to coat. Reserve remaining flour.
  • In large saucepan or kettle, heat oil over medium heat; brown chicken evenly on all sides. Remove and set aside.
  • Remove any dark brown bits from pan with paper towel.
  • To oil remaining in pan add carrots, parsnips, onions, celery, apples, curry powder, mace, and cayenne; cook stirring over medium-high heat until coated with oil.
  • Reduce heat to low; cover and cook stirring often for 10 minutes.
  • Sprinkle with reserved flour; cook, stirring, for 2 minutes. Gradually stir in stock.
  • Return chicken to soup. *(Soup can be prepared ahead to this point and covered and refrigerated overnight).
  • Stir milk into hot soup and season with salt&pepper to taste. Heat gently over low heat but do not boil.
  • Place large spoonful of rice in each soup bowl; ladle soup over.
Tried this recipe?Let us know how it was!

1 thought on “Muligatawny Soup”

  1. Pingback: Margaret’s Coconut Curry Soup – eatinscanada.com

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating