Mulligatawny Chicken Soup
Full of warm, spicy flavor, this mulligatawny soup recipe is one of my all-time favorites. It is packed with tender chicken, veggies, and brown rice all swimming in a rich, curry-based broth.
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No soup for you! Does anyone remember that episode of Seinfeld? It was how I learned of this soup and was inspired to create my own version of the famous mulligatawny. Check out all of our healthy soup recipes for more inspiration.
Why you will love this recipe
Hearty, spicy, filling, and nutritious, this substantial soup is an English spin on Indian cuisine, with seasonings such as curry powder, turmeric, and cumin. This is a delicious comfort food that is warm and cozy.
It is customizable for your tastes. See below for ways to make this recipe super creamy and even a vegetarian version.
It is a naturally gluten-free soup recipe. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Vegetables – Onion, celery, carrots, and garlic are the base of this recipe. They add nutrition and flavor.
- Butter and Olive Oil – For sautéing the veggies, I use a mix of both for flavor and to keep the oil from burning.
- Seasonings – Warm spices, including curry, cumin, and turmeric, are used as well as the usual sea salt and black pepper.
- Brown Rice – This adds extra fiber, making this soup more filling and adding staying power.
- Broth – I use chicken broth in this recipe. You can use homemade or store-bought.
- Chicken – This recipe calls for boneless, skinless chicken breast, but chicken thighs will also work.
Equipment
Just a couple of basic kitchen tools are needed for this recipe.
- Cutting Board and Knife – For prepping your ingredients, such as chopping the veggies and chicken.
- Fine-Mesh Sieve – This is used for rinsing the brown rice. This removes the surface starch and any dust or particles that might be on the rice.
- Large Soup Pot – I prefer a minimum 5-quart soup pot. This gives lots of room for stirring and simmering.
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Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, start by prepping your ingredients. Chop the veggies into a dice, mince the garlic, and rinse the rice. Meanwhile, heat the butter and oil in your saucepan.
I like to use a pat or two of butter with my olive oil to start this soup. For starters, the butter melting with the oil keeps it from burning, and secondly, it just tastes good!
Adding that bit of richness is so nice.
Step 2
Next, saute the veggies until they have softened, about 5-7 minutes. Then add the minced garlic and stir for a minute.
Step 3
Next, add the spices and rinsed brown rice to the pot, and stir well.
Stir it vigorously and scrape up anything that starts to stick to the bottom of the pan.
Cook for 5 more minutes, stirring frequently, and watch that it doesn’t burn. I did this once, and it totally ruined the mulligatawny. It tasted burnt through and through, and no amount of added spice could mask it.
So take care and watch so you aren’t wasting precious time and ingredients.
Step 4
Now you can pour in the chicken broth, stir well, and bring to a boil. Let simmer for 15 minutes.
Step 5
Meanwhile, you can chop up your chicken pieces.
Expert Tip!
An expert trick I picked up from a chef I worked with was to use frozen chicken breasts when cutting them into chunks for soups or stews. It makes for an easier time as the chicken doesn’t slide around.
Into the pot go the chicken pieces.
Stew this for another 20 minutes, and then you are ready to serve.
Substitutions and recipe variations
Speed up the whole process by using cooked rotisserie chicken.
You can use vegetable broth as a substitute for chicken broth.
Make this recipe vegetarian by using chickpeas or cooked red lentils instead of chicken.
Serving suggestions
Finish the soup with chopped fresh herbs, such as cilantro, parsley, or chives, for an added flavor boost.
Add a dollop of sour cream on top to add a silky texture. You could also stir in some heavy cream or coconut milk at the end of the cooking process for even more creamy richness.
It’s nice paired with hot buttered Ezekiel toast if you are so inclined, and a nice lettuce salad doesn’t hurt either.
FAQS
The word “mulligatawny” comes from the Tamil language of South India. It’s derived from “milagu” (meaning pepper) and “tanni” (meaning water), so it literally translates to “pepper water.”
It originated in South India but was later adapted by the British during their colonial period. Today, both Indian and Anglo-Indian versions exist.
Storage tips
To Store: Pour any leftovers into an airtight container and keep in the fridge for up to 3 days.
To Freeze: Completely cool and transfer to a freezer-safe airtight container and freeze for up to 3 months. See these tips on how to freeze soup.
More healthy soup recipes
If you’ve tried this chicken mulligatawny soup recipe, please take a moment to rate it and share your feedback by leaving a comment below. I’m always interested in reader opinions!
*Originally posted October 7, 2013, updated June 8, 2019, and updated again on August 30, 2025*
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Mulligatawny Soup
Ingredients
- ½ onion diced
- 2 stalks celery diced
- 1 large carrot diced
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp curry powder
- 1 tbsp turmeric
- 1 tbsp cumin
- ¼ cup brown rice *rinsed well
- 8 cups chicken broth
- 2 chicken breasts, cut into bite-sized pieces
Instructions
- Heat olive oil and butter in a large soup pot. Add chopped onions, celery, and carrots, and sprinkle with salt and pepper. Sauté until tender, about 5-7 minutes.
- Stir in the minced garlic and stir for one minute longer.
- Add spices and brown rice, stir well, and cook for five more minutes. Keep stirring so it does not burn.
- Add chicken broth, mix well again, and bring to a boil. Reduce the heat to medium and simmer for about 30 minutes.
- Meanwhile, chop up the chicken breast into bite-sized pieces and add them to the soup. Simmer for another 20 minutes.
- Serve warm.
I’ve always made this soup with lentils
Yum! Lentils sounds fab!
Hi
I plan on making this delicious soup but was hoping it was a miss print on the sodium content, well over 1000 mg. It sounds like a possible show stopper. Please advise on my concern. Thanks
Wow! You are right that is super high. I use a program to calculate the nutrition and it could be from the chicken broth if the program calculates using a high sodium packaged broth. If you used a low-sodium broth it would cut the amount all the way down to about 285 ml. That sounds much better!
Is the chicken cooked before adding to the soup? This recipe looks great!
I use raw chicken for this recipe but you can use cooked to speed things up. Thanks Bradley!
I could eat this soup every day! There’s nothing quite as comforting as a bowl of chicken soup and your recipe has exciting flavours too! Thanks gor a great recipe.
Thanks Elaine! This one is one of my personal faves. 🙂
Looks great but can it be made vegetarian?
Definitely! Just omit the chicken. You could maybe add another grain like barley or some quinoa? Happy Easter Joe. 🙂
The name Mulligatawny soup comes from the bastardization of the Tamil (Indian language) words “moraga tanni” which means spicy/chilli water. It is a thin broth like very spicy soup we make in South India to go with rice. Of course, the British couldn’t pronouce it and changed the way it sounds like they did with most cities/foods/anything they came across.
I love your take on the soup! Will try it out 🙂
Oh, the Brits 🙂 So typical! I hope you love it, it’s a favourite of ours.
YUM! I love homemade soup. I’m a wee bit addicted to adding a small can of coconut milk in at the end for extra ummph! Speaking of Seinfeld, not sure if you have seen the ‘Modern Day Seinfeld’ Twitter account, if not, you HAVE to check it out! Same Seinfeld perfection in modern day scenarios. Hilarious!
I will check out that twitter account … I miss Seinfeld 🙂 Coconut milk in this would be decandently delicious! Great addition!
When I first saw the title to this, I was like “whaa?” That is quite a name. It does look like it was made with love! 🙂
You’d never heard of Mulligatawny, either? So many people look at me funny when I mention it 😉 Most Brits know it …