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Chicken soup is a standard fall comfort food! This hearty and flavorful recipe, Chicken Mulligatawny Soup, is an easy and delightful twist on a classic!
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Happy fall, y’all!! For weeks I went on and on about how I wasn’t quite ready for summer to end. That while fall is normally my favorite time of year, I was having way too much fun enjoying summer with my little family and didn’t want the fun to end.
Well, now that it is officially fall and we’ve got several fun fall activities already filling our calendar, I am finally over summer and so ready for all the fun and much cooler weather the fall season brings!
Yes, I am looking forward to my first time visiting an apple orchard to go apple picking, as well as our annual trip to the pumpkin patch. And my brother-in-law and I are already go head to head with our friendly college football banter, which means “homegates” full of my favorite football foods!
Chicken Mulligatawny Soup
And last but not least, I am so ready to put the 100-degree days behind us (Please!! Despite the calendar saying it is fall, it doesn’t look like there is an end in sight!), so that I can eat all my favorite fall comfort foods like chili, pumpkin spice lattes, and this Chicken Mulligatawny Soup.
I actually didn’t discover Mulligatawny Soup until a year or two ago, but this recipe has quickly become one of our favorite go to weeknight dinners for fall and winter. Chicken Mulligatawny Soup is traditionally a creamy yellow curry soup that has a tasty “secret” ingredient – Granny Smith Apples! The apples are added to the end of the soup simmering, so that they don’t get over cooked, giving this soup a unique crunch and tartness.
Seriously. This soup recipe is so good! Add it to your regular fall dinner rotation stat!
What things are you looking forward to this fall season? Please share in the comments below.
Helpful Chicken Mulligatawny Soup cooking tips and information:
What is Mulligatawny Soup?
Mulligatawny Soup originated from South Indian cuisine and became very popular in England beginning in the 1700’s. Recipes for the soup vary, with some versions being completely pureed and others remaining “chunky,” but usually consist of vegetables, cream, yellow curry powder and a one unique ingredient – apples!
Today I am sharing an Easy Chicken Mulligatawny Soup recipe, but you could omit the chicken and use red lentils instead for a vegetarian and vegan version. My Chicken Mulligatawny Soup uses coconut milk, so it is dairy free, as well as gluten free.
Mulligatawny Soup dinner prep tips:
The onion, celery and carrots can be diced 2-3 days before making this soup and stored in a food storage container in the refrigerator.
For the shredded chicken, you can boil chicken in water for 20-25 minutes, or until it easily shreds with a fork (this can be done 1-2 days ahead of time and stored in food storage container in the refrigerator). Or, you can use shredded chicken from a store-bought rotisserie chicken.
Can you freeze Mulligatawny Soup?
Because of the coconut milk in this mulligatawny soup recipe, I do not recommend freezing it as milk and cream-based soups tend to separate when frozen and then thawed.
If you do decide to freeze leftover Mulligatawny Soup, it is best to reheat the soup frozen on low in a slow cooker, to help prevent the coconut milk from separating.
What to serve with Mulligatawny Soup?
Chicken Mulligatawny Soup can be garnished with fresh cilantro, Greek yogurt and toasted cashews, if desired. I then recommend serving this soup recipe with warmed naan and a side salad. This Apple Pecan Salad or this Pear and Pomegranate Salad would both pair nicely with Chicken Mulligatawny Soup.
Other chicken soup recipes:
BBQ Chicken Soup with Cornbread Croutons – I love, love, love this BBQ Chicken Soup! And don’t even think about skipping the cornbread croutons! In my opinion, they make the soup!
Buffalo Chicken Soup – If you like buffalo chicken wings, then you will love this fun twist on classic game day eats!
Chicken Tortilla Soup – This soup is a classic here in Texas and one that frequents our dinner table all soup season long!
- 1 tablespoon corn or coconut oil
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 3 large carrots, diced
- 5-6 cloves garlic, finely minced
- 1 heaping tablespoon yellow curry powder
- 2 cups cooked, shredded chicken
- 4-5 cups low sodium chicken stock*
- 2 bay leaves
- 1/2 cup uncooked brown basmati rice**
- 1 (13.5-ounce) can full fat coconut milk
- 2 small Granny smith apples, cored, peeled, and chopped (about 2 cups)
- 1/2 teaspoons kosher salt and black pepper, or to taste
- Optional for serving:
- Warm naan
- Fresh cilantro, chopped
- Greek yogurt
- Toasted cashews
- In a large pot, heat oil over medium-high heat. Add onion,
celery and carrots and cook for 5-8 minutes or until onions are translucent and vegetables start to soften.
- Add garlic and curry powder and cook for 1-2 minutes.
- Stir in shredded chicken, 4 cups chicken broth, bay leaves and
basmati rice. Reduce heat to low and cook, stirring occasionally for 30-40 minutes, or until rice is tender.
- Stir coconut milk (Shake can of coconut milk before using.) and apples into the soup and cook for 8-10 minutes. Note: Apples should not cook long enough to get completely soft.
- Add salt and pepper, as needed. Serve immediately with warm naan and garnished with cilantro, Greek yogurt and toasted cashews, if desired.
*Soup will thicken as it cooks, as well as when leftovers are refrigerated. Add additional broth, if needed, to reach desired consistency.
**White basmati rice can be substituted for the brown rice. When using white basmati rice, you can reduce your simmer time to 20-30 minutes.