Chicken Mulligatawny Soup with Rice, Apples, and Cream Recipe

I absolutely love this Chicken Mulligatawny Soup with Rice, Apples, and Cream Recipe because it feels like a comforting hug in a bowl. There’s something magical about the way the curry spices mingling with tender chicken, sweet tart apples, and creamy finish all come together to create a flavor that’s both exotic and homey. Whether it’s chilly weather or you just want a soul-soothing meal, this soup really hits the spot.

When I first tried making this, I was surprised how the apples add a subtle sweetness and a fresh bite that balances the warm curry spices like a dream. Plus, it’s simple enough for weeknight dinners, yet special enough to serve guests. You’ll find that this Chicken Mulligatawny Soup with Rice, Apples, and Cream Recipe is one you’ll turn to again and again for easy, flavorful comfort food.

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Ingredients You’ll Need

The ingredients here are simple, but each brings something special to the table. I recommend using fresh produce and good quality curry powder for maximum flavor. A tart apple variety like Granny Smith really makes a difference!

• Butter: I use unsalted butter so I can control the saltiness better.
• Extra virgin olive oil: Adds a lovely fruity richness alongside the butter without overpowering.
• Large onion: Provides a savory base with sweetness once sautéed.
• Celery: Adds subtle aromatic crunch and freshness.
• Carrots: Offer natural sweetness and color.
• Bay leaves: Infuse gentle earthiness, just don’t forget to remove before serving!
• Curry powder: The star spice—choose your favorite blend for warm, fragrant flavor.
• Boneless, skinless chicken thighs: I prefer thighs over breasts for juiciness and tenderness in this soup.
• Chicken stock: Homemade or store-bought works; it’s the backbone of the broth.
• Water: Helps to balance and adjust soup consistency.
• Kosher salt: Essential for flavor enhancement; sea salt can be used but adjust the amount slightly.
• Uncooked basmati rice: Fragrant, fluffy rice that cooks perfectly in the soup.
• Tart apples: I recommend Granny Smith for brightness and tang.
• Heavy whipping cream: Adds luscious richness and smoothness.
• Plain yogurt: For garnish, it adds a lovely tang and creaminess on top.
• Minced chives: Fresh and mild onion flavor for garnish.

Variations

I like to play around with this Chicken Mulligatawny Soup with Rice, Apples, and Cream Recipe depending on what I have on hand or who I’m cooking for. Don’t be afraid to get creative—you can tweak it to suit your taste buds or dietary needs.

• Vegetarian version: Substitute chicken with chickpeas or lentils and use vegetable stock; it’s still comforting and packed with protein.
• Spice level: Add a pinch of cayenne or fresh chopped chili if you like a little heat—it adds wonderful depth.
• Different apples: Experiment with sweeter apples like Fuji or Honeycrisp for a milder sweetness.
• Coconut cream: Swap heavy cream for coconut cream for a dairy-free twist with an exotic flair.

How to Make Chicken Mulligatawny Soup with Rice, Apples, and Cream Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating butter and olive oil in a large, heavy-bottomed pot over medium-high heat. This combo gives you a perfect balance of rich flavor and silky texture. Toss in the chopped onion, celery, and carrots, then cook for about 5 minutes until they just start to soften. Don’t rush this step—those veggies should sweat and become fragrant without browning too much. Next, add the bay leaves and sprinkle in the curry powder. Stir everything so the spices coat the veggies, releasing their aroma into the mixture. This step is where the soup’s cozy curry magic really starts to develop.

Step 2: Add Chicken, Stock, and Salt

Once your aromatics are perfectly sautéed and spiced, add the trimmed chicken thighs directly into the pot, stirring well to coat them in the curry and veggies. Pour in the chicken stock along with water to give the soup volume and body. Add kosher salt at this point—it’ll help pull all those flavors together. Bring everything to a gentle simmer, then lower the heat to maintain that simmer. Cover the pot and let it cook for about 20 minutes. Your chicken should cook through and soak up all the fragrant spices without drying out.

Step 3: Remove and Shred the Chicken

After 20 minutes, carefully remove the chicken thighs and set them aside on a cutting board. I like to let them cool just enough to handle—they should be cooked through but still juicy and tender. If you find the chicken isn’t quite done, pop it back in the soup for another 5 minutes. Once cool enough, shred the chicken using two forks or your fingers, discarding any bits that are too tough. This step makes sure every bite of chicken in the final soup is easy to eat and packed with flavor.

Step 4: Add Rice and Apples, and Simmer

While shredding the chicken, add the uncooked basmati rice and chopped tart apples right into the simmering soup. The rice will absorb the delicious broth and become tender, while the apples add a subtle sweetness and slight crunch. Turn the heat up to bring the soup back to a boil, then reduce it again to a gentle simmer. Cover the pot and cook for about 15 minutes, or until the rice is fully cooked through. Keep an eye on the texture; the rice should be tender but not mushy, and the apples should hold their shape slightly to deliver that fresh pop of flavor.

Step 5: Combine Chicken, Cream, and Final Heating

Once the rice and apples are perfectly cooked, add the shredded chicken back into the soup. Let everything warm together over low heat for 5 minutes to meld the flavors. Finally, stir in the heavy whipping cream to give the soup its signature rich and velvety texture. This step takes it from comforting to downright indulgent. Give it a taste and adjust the seasoning if needed—sometimes a pinch more salt or curry powder can elevate it further.

Step 6: Serve with Yogurt and Chives

To serve, ladle the soup into bowls and garnish with a dollop of plain yogurt and a sprinkle of minced chives. The yogurt’s cool tang cuts through the creamy curry soup beautifully, while chives add a bright, oniony finish. This final touch gives the soup a fresh lift that keeps it from being too heavy. Grab a crusty baguette or warm naan, and you’re all set for a soul-warming meal that’s both easy and impressive.

How to Serve Chicken Mulligatawny Soup with Rice, Apples, and Cream Recipe

Garnishes

I always top mine with a generous spoonful of plain yogurt and a sprinkle of fresh minced chives. The yogurt adds a cooling tang that complements the curry spices, while chives bring a lovely mild onion flavor and a fresh pop of green. Sometimes I also like to add a little squeeze of lemon juice for extra brightness—just a personal favorite!

Side Dishes

A warm, crusty baguette or freshly baked naan bread are my go-to sides for soaking up every last drop of this soup. If you want something lighter, a simple green salad with a lemon vinaigrette provides a nice contrast and rounds out the meal.

Creative Ways to Present

For special occasions, serving the soup in mini pumpkin bowls or decorative soup crocks elevates the presentation and makes it extra cozy. You can also garnish with toasted nuts like cashews or almonds for a bit of crunch and added texture that surprises guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Mulligatawny Soup with Rice, Apples, and Cream Recipe in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it perfect for next-day lunches. Just give it a good stir before reheating as the rice may settle at the bottom.

Freezing

You can freeze this soup, but I recommend freezing it before adding the cream to preserve texture. Freeze in portion-sized containers, and when you’re ready to eat, thaw overnight in the fridge.

Reheating

Reheat on the stovetop over low heat, adding a splash of chicken stock or water if it looks too thick. Stir in the cream after reheating to keep that rich, fresh taste. Avoid microwaving directly with cream as it can separate.

FAQs

Final Thoughts

This Chicken Mulligatawny Soup with Rice, Apples, and Cream Recipe has become one of my go-to dishes whenever I want something that’s deeply comforting but with a twist of exciting flavors. It’s always a hit with my family and friends, and I love how it’s easy enough for a busy weeknight yet special enough for company. I can’t wait for you to try it—you’ll enjoy the gentle curry warmth, the unexpected hint of apples, and the creamy finish all in one bowl. Cooking this felt like sharing a little piece of my kitchen with you, and I hope it brings as much joy to your table as it does to mine.

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