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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.
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