Mulligatawny Soup ( Chicken )

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Although this soup sounds a little different, it is really, really good. Most of the time there are no leftovers.

Ingredients Nutrition


  1. Melt chicken fat in a heavy kettle; add onion, carrots, celery, green pepper and apples.
  2. Simmer 10-15 minutes or until vegetables are tender but not brown.
  3. Combine 1/2 C chicken broth with the flour and mix well.
  4. Add to vegetables, stirring constantly to blend.
  5. Add tomatoes, salt, pepper, curry powder and 3 1/2 C chicken broth.
  6. Blend; heat to boiling; reduce heat and simmer one hour.
  7. Add cubed, cooked chicken and simmer 5-10 minutes longer.
  8. Serve at once.
Most Helpful

This recipe was wonderful. It was simple to make with most ingredients on hand and my family ate it up.

Terri Whitcomb January 23, 2004

Tried this recipe on Sunday. I found it in my Main Line Classics II Cookbook. We enjoyed it, however if I make this kind of soup again, I think I will look for a recipe with more of the Indian spices, maybe Mulligatawny Soup. This was good and easy to put together (After sauteing the veggies and adding the flour and broth, I added that and everything else to my slow cooker and finished it that way) but I just thought it could have a little more flavor.

berry271 October 25, 2011