Homestyle Chicken Mulligatawny Soup is a warm, filling dinner made with chicken breast, vegetables, tart apple, curry powder, and chicken broth.
The apple adds a mild sweetness that balances the curry and savory vegetables without making the soup taste sugary.
Serve this Indian-inspired chicken soup when you want something cozy but not heavy. Each serving has 21 grams of protein, and the recipe makes four servings, so it works well for a family dinner or a few prepared lunches.
The ingredient list stays practical. Onion, carrot, celery, green bell pepper, tomato, and apple make up the base, while curry powder, nutmeg, garlic, and lemon juice add warmth and brightness.
You can use leftover chicken breast or a store-bought rotisserie chicken to save preparation time.
Pair the soup with naan, toasted bread, or a small side salad.
Why You’ll Love This Homestyle Chicken Mulligatawny Soup
High in Protein
Each serving has about 21 grams of protein from the cooked chicken breast.
Warm Curry Flavor
Curry powder, nutmeg, garlic, and lemon juice give the broth a warm and lightly spiced taste.
Sweet and Savory Balance
Tart apple adds mild sweetness that pairs well with the chicken, vegetables, and curry.
Uses Cooked Chicken
Leftover chicken or rotisserie chicken makes preparation more convenient.
Made in One Saucepan
The full recipe cooks in one medium saucepan, which keeps cleanup manageable.
Ingredient Substitutions
Canola Oil
Replace the canola oil with olive oil, avocado oil, or another neutral cooking oil.
Chicken Breast
Use cooked chicken thighs or shredded rotisserie chicken in place of diced chicken breast.
Tart Apple
Granny Smith works well, but another firm apple such as Pink Lady or Braeburn may be used.
Green Bell Pepper
Replace it with red, yellow, or orange bell pepper for a slightly sweeter taste.
All-Purpose Flour
Use a gluten-free all-purpose flour blend if needed. The thickness may vary slightly depending on the blend.
Chicken Broth
Regular chicken broth may replace reduced-sodium broth. Reduce the added salt and adjust it after the soup heats through.
Fresh Tomato
Use about ½ cup drained canned diced tomatoes when a fresh tomato is unavailable.
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Homestyle Chicken Mulligatawny Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 2 teaspoon canola oil
- 1 onion finely copped
- 1 carrot chopped
- 1 celery ribs chopped
- ½ green bell pepper seeded and chopped
- 1 tart apple peeled, cored and diced
- ¼ cup all-purpose flour
- 2 teaspoon curry powder
- ⅛ teaspoon ground nutmeg
- 1 whole clove
- 2 cups reduced-sodium chicken broth
- 1 tomato peeled, seeded and chopped
- 1 teaspoon fresh lemon juice
- 1½ cups diced cooked chicken breast
- salt to taste
Instructions
- In a medium nonstick saucepan, heat the canola oil over medium heat.
- Add the onion, carrot, celery, green bell pepper, and apple.
- Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the flour, curry powder, nutmeg, and whole clove.
- Cook for 1 minute, stirring constantly.
- Slowly add the chicken broth while stirring. Add the tomato and lemon juice.
- Bring the soup to a boil, stirring occasionally.
- Reduce the heat to low. Cover the saucepan.
- Simmer for 30 minutes, stirring occasionally.
- Add the cooked chicken and salt. Cook until the chicken is heated through.
- Remove the whole clove before serving.
Notes
Tips and Tricks
Use a firm apple – A firm tart apple holds its shape better during the 30-minute simmer. Add more broth when needed – The flour thickens the soup as it cooks. Stir in a small amount of broth if the soup becomes thicker than you prefer. Adjust the curry powder carefully – Curry powder blends vary in strength. Taste the soup before adding more. Add salt at the end – Broth and cooked chicken may already contain salt, so taste the finished soup before adjusting the seasoning.Storing and Reheating
Refrigerate – Store the cooled soup in a sealed container in the refrigerator for up to 4 days. Freeze – Freeze the soup in a freezer-safe container for up to 3 months. Leave a small amount of space at the top for expansion. Thaw – Place frozen soup in the refrigerator overnight before reheating. Reheat on Stovetop – Place the soup in a saucepan and warm it over medium-low heat, stirring occasionally. Add a small amount of chicken broth or water if it has thickened. Reheat in Microwave – Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each interval, until hot.Nutrition
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