Mulligatawny Soup

Slow-Cooker Mulligatawny Soup Is a Cold-Weather Classic

4.8

(5)

4 Reviews

This is a soup with a long history (references to it in English go back to 1784) that can now be conveniently made in a modern appliance. Although it's technically an English soup, its origins are decidedly Indian. (The name loosely means "pepper water" in the Tamil language of Southern India.) The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne.

By Lisa Holderness Brown

Updated on December 13, 2023

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Prep Time:

30 mins

Total Time:

5 hrs 30 mins

Servings:

Yield:

14 cups

Nutrition Profile:

Dairy-Free Healthy Aging Healthy Immunity Low-Sodium Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie

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Ingredients

2 pounds boneless, skinless chicken thighs, trimmed
1 large yellow onion, coarsely chopped
4 carrots, chopped
4 stalks celery, chopped
2 green apples, chopped, plus more for serving
2 tablespoons grated fresh ginger
4 cloves garlic, sliced
2 tablespoons curry powder
½ teaspoon salt
¼ teaspoon cayenne pepper
4 cups low-sodium chicken broth
3/4 cup brown basmati or jasmine rice (see Tip)
1 (14 ounce) can "lite" coconut milk
¼ cup chopped fresh cilantro, plus more for serving

Directions

Combine chicken, onion, carrots, celery, apples, ginger, garlic, curry powder, salt and cayenne in a 5- to 6-quart slow cooker. Add broth. Cover and cook on Low for 4 hours.
Increase heat to High. Add rice. Cover and cook for 1 hour more.
Remove the chicken to a clean cutting board. Add coconut milk and cilantro to the soup. Shred the chicken into bite-size pieces with 2 forks and return to the soup. Serve topped with more cilantro and diced apple, if desired.

Tip

While nutty and aromatic basmati rice--with its Indian origin--might be more traditional in this soup, delicate and floral jasmine rice works too.

To make ahead

Chop onion, carrots and celery and combine with grated ginger, sliced garlic, spices and salt. Refrigerate for up to 1 day.

Equipment

5- to 6-quart slow cooker

Nutrition Information

Serving Size: 1 3/4 cups

Calories 307, Fat 11g, Saturated Fat 5g, Cholesterol 104mg, Carbohydrates 27g, Total Sugars 7g, Added Sugars 0g, Protein 25g, Fiber 4g, Sodium 316mg, Potassium 574mg

Recipe Updates

Based on earlier review and comments of this recipe, we've retested and made the following adjustments (and updated the nutritional analysis accordingly):

Reduced the amount of rice

Changed the cook temperature to Low

Originally appeared: EatingWell Magazine, Soup Cookbook

Nutrition Facts (per serving)

325	Calories
12g	Fat
31g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 3/4 cups
Calories 325
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 5g	16%
Total Sugars 7g
Protein 25g	51%
Total Fat 12g	15%
Saturated Fat 5g	23%
Cholesterol 104mg	35%
Vitamin A 5306IU	106%
Vitamin C 5mg	5%
Folate 23mcg	6%
Sodium 316mg	14%
Calcium 48mg	4%
Iron 2mg	12%
Magnesium 35mg	8%
Potassium 574mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.