Creamy mulligatawny soup is a one-pot curry chicken soup that comes together in 45 minutes using simple ingredients you likely already have on hand. I have made this soup on busy weeknights when I needed something warm and satisfying without spending hours in the kitchen, and it never disappoints.
This British-Indian inspired soup combines tender chicken, sweet apple, and hearty vegetables in a rich, dairy-free broth seasoned with yellow curry. The grated potato thickens it naturally, and the result is a bowl that feels comforting, filling, and just a little unexpected. My family asks for this one on repeat, especially when the weather turns cool.
Table of Contents
Ingredients for Creamy Mulligatawny Soup
I have tested this creamy mulligatawny soup recipe many times, and these are the exact ingredients that give it the best flavor and texture every single time.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3/4 cup celery, chopped
- 2 medium carrots, chopped (about 1 cup) – I recommend cutting them small for even cooking
- 1 tablespoon all-purpose flour
- 2 tablespoons yellow curry powder – my preference is a mild yellow curry for a warm, family-friendly flavor
- 6 1/2 cups chicken broth
- 2 1/4 cups Almondmilk Cashewmilk Blend (such as Almond Breeze) – in my experience, this keeps the soup creamy without feeling heavy
- 1 large Granny Smith apple, peeled and grated – I always use Granny Smith for that perfect tart kick
- 1 large potato, peeled and grated – I usually grate it fresh right before adding so it melts into the broth naturally
- 2 cups cooked chicken, chopped or shredded (rotisserie chicken works great)
- 2 teaspoons kosher salt
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
Garnishes: avocado slices, thinly sliced radishes, fresh cilantro, lime wedges
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start. This soup moves quickly once the broth goes in, and staying organized makes the whole process easy and stress-free.
Step 1: Heat olive oil in a large soup pot over medium heat. Add the chopped onion, celery, and carrots. Saute for 7 to 8 minutes, stirring occasionally, until the onions are soft and translucent. The carrots do not need to be fully tender at this stage.
Step 2: Slowly sprinkle the flour and curry powder over the vegetables while stirring constantly. This step builds the flavor base of the soup. Cook and stir for 2 to 3 minutes until the curry smells fragrant and the flour is fully absorbed. Do not skip this step or the broth will taste flat.
Step 3: Gradually pour in the chicken broth and Almondmilk Cashewmilk Blend, stirring continuously as you add it to prevent lumps from forming. Bring the soup to a boil, then reduce the heat to a steady simmer. Cook for about 15 minutes until the carrots begin to soften.
Step 4: While the soup simmers, grate the apple and potato. Add both to the pot along with the cooked chicken, kosher salt, and thyme. Stir everything together well to combine.
Step 5: Bring the soup back to a gentle boil, then reduce the heat and simmer uncovered for 20 to 30 minutes. The soup is ready when the potato is fully tender and the broth has thickened slightly. If your soup is thicker than you like, add a splash of chicken broth to loosen it up.
Step 6: Taste and adjust with salt and pepper as needed. Serve hot topped with avocado, sliced radishes, fresh cilantro, and a squeeze of lime.
What to Serve with Creamy Mulligatawny Soup
This soup pairs beautifully with sides that add texture and balance without competing with its warm, layered curry flavor. Here are some great options to round out the meal.
Warm Naan Bread: The soft, pillowy texture of naan is made for scooping up a rich, spiced broth like this one. It makes the meal feel complete and satisfying without any extra effort.
Simple Green Salad: A crisp green salad with a light lemon dressing cuts through the richness of the soup and adds a fresh contrast. It is one of the easiest ways to balance the meal nutritionally.
Cilantro Lime Rice: A scoop of fluffy cilantro lime rice served alongside or right in the bowl is a classic way to enjoy mulligatawny. The brightness of the lime complements the curry perfectly.
Creamy Zucchini Soup: If you are planning a soup-focused dinner spread, this creamy zucchini soup makes a wonderful lighter starter before serving the mulligatawny as your main course.
Broccoli Cheese Soup: Another cozy soup option to serve alongside for a hearty dinner pairing, especially great for cold weather evenings when everyone wants something warm.
Indian Chicken Biryani: If you love the British-Indian flavor profile of this soup, this chicken biryani is a natural next recipe to try. It uses many of the same warm spices and makes a satisfying full dinner.
Garlic Herb Chicken and Carrot Plate: For a protein-forward side that echoes the chicken and carrot flavors already in the soup, this simple plate is a great addition to a larger family dinner.
Storage and Serving Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, so this soup tastes even better on day two. Keep your garnishes stored separately so they stay fresh.
To reheat, warm the soup gently over medium-low heat on the stovetop, stirring occasionally. Add a small splash of chicken broth if the soup has thickened too much in the fridge. I recommend the stovetop over the microwave for the best texture, though the microwave works fine in a pinch.
Pro tip: this creamy mulligatawny soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating low and slow.
Frequently Asked Questions
Can I use rice instead of potato in mulligatawny soup?
Yes. Traditional mulligatawny uses rice, but grated potato works as a great substitute that naturally thickens the broth. If you prefer rice, add 1/3 cup uncooked white rice with the chicken in step four and simmer until fully cooked.
What kind of chicken works best for this recipe?
Any pre-cooked chicken works well here. Rotisserie chicken is the easiest option and adds a little extra flavor. You can also use leftover baked chicken breast or thighs. Just chop or shred it before adding.
Can I make creamy mulligatawny soup dairy-free?
This recipe is already dairy-free as written. The Almondmilk Cashewmilk Blend replaces cream without losing richness. If you cannot find that specific blend, full-fat canned coconut milk is a great substitute that works beautifully with the curry flavor.
Creamy Mulligatawny Soup
Ingredients
Equipment
Method
- Heat olive oil in a large soup pot over medium heat.
- Add chopped onion, celery, and carrots. Saute for 7 to 8 minutes, stirring occasionally, until the onions are soft and translucent.
- Slowly sprinkle the flour and curry powder over the vegetables while stirring constantly. Cook for 2 to 3 minutes until fragrant and the flour is absorbed.
- Gradually pour in the chicken broth and Almondmilk Cashewmilk Blend, stirring as you go to prevent lumps. Bring to a boil, then reduce to a simmer for 15 minutes.
- Grate the apple and potato. Add them to the pot along with the cooked chicken, kosher salt, and thyme. Stir to combine.
- Bring back to a gentle boil, then reduce to a simmer. Cook uncovered for 20 to 30 minutes until potatoes are tender and the broth has thickened slightly.
- Taste and adjust salt and pepper. Serve hot garnished with avocado, sliced radishes, fresh cilantro, and lime wedges.
