Chicken Mulligatawny Soup with Apples, Curry, and Cream Recipe

If you’re looking for a cozy, flavorful meal that’s a little unexpected but totally comforting, this Chicken Mulligatawny Soup with Apples, Curry, and Cream Recipe is exactly what you need. I absolutely love how this soup balances the warm spices of curry with the crisp sweetness of apples, while the cream adds that luxurious finish that makes every spoonful feel like a hug in a bowl. It’s perfect for chilly evenings when you want something nourishing but a bit adventurous.

When I first tried this recipe, I was surprised at how the apples transformed the whole dish—they bring a subtle tartness that plays beautifully against the savory chicken and aromatic curry. Whether you’re making it for family dinner or to impress friends, it’s a dish that brings everyone together, and you’ll find that the creamy texture alongside the gentle heat is incredibly satisfying. Plus, it’s straightforward enough that even if you’re new to making soups with curry, you’ll sail right through!

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Ingredients You’ll Need

These ingredients come together to create a rich, aromatic, and hearty soup. A quick tip: choose firm, tart apples—they hold up better when simmered and add a bright note without becoming mushy.

• Butter: Adds richness and helps sauté the vegetables gently without burning.
• Extra virgin olive oil: Balances the butter for cooking and adds depth of flavor.
• Onion: Provides a sweet, savory base once softened.
• Celery: Gives subtle flavor and an aromatic foundation.
• Carrots: Bring natural sweetness that complements the curry spices.
• Bay leaves: Impart warmth and depth during simmering.
• Curry powder: The star spice blend that defines the mulligatawny’s signature flavor.
• Boneless, skinless chicken thighs: I use thighs for their juiciness and tenderness, but chicken breast works fine if that’s what you have.
• Chicken stock: Richer flavor base than water alone.
• Water: Used alongside stock to control intensity and create broth volume.
• Kosher salt: Essential for seasoning and enhancing the flavors.
• Uncooked basmati rice: Cooks right in the soup and makes it substantial.
• Tart apples: I use Granny Smith for that crisp, apple-cider tang.
• Heavy whipping cream: Adds creamy richness to round out the spices.
• Plain yogurt: A cool, tangy garnish contrast and extra creaminess.
• Minced chives: Fresh garnish to brighten each bowl.

Variations

I love tweaking this Chicken Mulligatawny Soup with Apples, Curry, and Cream Recipe depending on the season or what I have on hand. Feel free to make it your own by swapping a few ingredients or adjusting the spice level to suit your taste.

• Mild Curry: I tone down the curry powder for kids or anyone sensitive to spice – it’s still delicious but gentler on the palate.
• Vegetarian-Friendly: Swap chicken for chickpeas and use vegetable stock, and you’ll have a hearty vegetarian mulligatawny that my friends adore.
• Extra Veggies: Sometimes I add diced potatoes or parsnips for a chunkier texture and more comforting bite.
• Lightened Up: Use half-and-half instead of heavy cream if you want a lighter meal without losing creaminess.

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

Step 1: Sauté the Aromatics to Build Flavor

Start by melting butter and extra virgin olive oil in a sturdy, heavy-bottomed pot over medium-high heat. Toss in the chopped onions, celery, and carrots, and cook, stirring occasionally, for about 5 minutes. You want the vegetables to soften just enough to release their sweetness but not brown—they’ll form the flavor base for this soup. Add the bay leaves next, then sprinkle in the curry powder and stir well so the veggies are evenly coated in that beautiful golden spice. This step really gets the aroma going and sets the tone for the whole soup.

Step 2: Simmer Chicken and Broth for Juicy Tenderness

Now add your trimmed chicken thighs to the pot and stir them around so they soak up all those spices and aromatics. Pour in the chicken stock and water, then sprinkle in the kosher salt. Bring everything to a gentle simmer—once it bubbles just lightly, reduce the heat so it keeps a low simmer. Cover the pot and let it cook for about 20 minutes. This simmer gently cooks the chicken so it stays tender without drying out, which is key for shredding later.

Step 3: Remove and Shred the Chicken

Carefully take out the chicken thighs once they’re cooked through (if they’re not quite done, pop them back in for a few more minutes). Set them on a cutting board to cool just until you can handle them without burning your fingers. Shred the chicken with two forks, discarding any tough bits; the tender shreds will return to the soup shortly for a perfect texture contrast.

Step 4: Cook the Rice and Apples in the Broth

Drop the basmati rice and chopped apples into the simmering pot. Turn the heat back up just until the soup comes to a gentle boil, then turn it down again to maintain a low simmer. Cover and let it cook for about 15 minutes, or until the rice is tender and has soaked up all those wonderful flavors. You’ll notice how the apples soften but still hold their shape, lending a lovely bright pop with every spoonful.

Step 5: Finish with Chicken and Cream for Dreams

Return the shredded chicken to the pot and stir it in, allowing everything to heat through together for 5 more minutes. The final magic touch is stirring in the heavy whipping cream—it mellows the spices and adds a silky richness that I find completely irresistible. This is when the soup really becomes luscious and comforting, perfect for cool evenings or when you need a little culinary pick-me-up.

Step 6: Serve with Yogurt and Fresh Chives

Ladle the soup into bowls and garnish each with a dollop of plain yogurt and a sprinkle of minced chives. The yogurt adds a tangy creaminess that contrasts beautifully with the spiced broth, and the chives bring in a fresh, oniony note that brightens the whole dish. Grab a warm crusty bread if you want to make it an even heartier meal.

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

Garnishes

I usually keep it simple with a generous spoonful of plain yogurt and a sprinkle of fresh minced chives right on top. The yogurt cools the curry’s warmth a bit, making it more approachable for all palates, and the chives add a lovely, fresh bite that lifts the whole dish. Sometimes, I add a pinch of extra curry powder or a few chopped cilantro leaves if I’m feeling fancy.

Side Dishes

Some warm naan or crusty bread is my go-to to dip and scoop, but I’ve also paired this soup with simple steamed basmati rice on the side when I want a bigger meal. A crisp green salad with lemon vinaigrette helps cut through the richness beautifully, making the whole dinner feel balanced and satisfying.

Creative Ways to Present

For special occasions, I like serving this soup in individual mini cocottes or rustic ceramic bowls with a swirl of cream and a fresh herb sprig. You can also top it with toasted coconut flakes or crushed cashews for a fun textural twist. Bringing little touches like these turns a simple homemade soup into a memorable experience.

Make Ahead and Storage

Storing Leftovers

This soup stores beautifully in an airtight container in the fridge for up to 4 days. I usually cool it quickly to room temperature, then pop it in the fridge overnight. It tastes even better the next day because the flavors have had a chance to meld.

Freezing

I’ve frozen this soup successfully by leaving out the cream and yogurt when freezing. Once thawed, I stir in fresh cream right before serving. This keeps the texture silky and prevents it from separating. Freeze in portion-sized containers for easy meals later on.

Reheating

To reheat, warm the soup gently on the stove over low heat, stirring occasionally, so it heats evenly and avoids scorching. After it’s hot, stir in a little more cream if needed to refresh the texture. Add fresh yogurt and chives on top when serving.

FAQs

Final Thoughts

This Chicken Mulligatawny Soup with Apples, Curry, and Cream Recipe has become one of my favorite go-to meals when I want something comforting but exciting. The way the sweet apples and creamy curry broth come together feels so special, almost like a little culinary celebration in a bowl. I hope you’ll enjoy making it as much as I do, and I’d love to hear how it turns out for you—it’s truly a soup that warms the heart and satisfies the soul.

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