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Mulligatawny Soup Recipes

This delicious curry soup is often prepared with chicken and vegetables, but you can vary it to suit your own tastes. This page contains mulligatawny soup recipes.


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June 18, 20051 found this helpful


  • 4 cups chicken broth (either homemade and de-fatted* or canned fat-free version)
  • 2 cups chopped cooked boneless, skinless chicken breast
  • 1 16 oz. can tomatoes, undrained, cut up**
  • 1 tart apple, cored, peeled and chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 tbsp. snipped parsley
  • 2 tsp. lemon juice
  • 1 tsp. honey
  • 1 tsp. curry powder
  • 2 whole cloves--for easier removal knot in a bit of cheesecloth
  • 2/4 tsp. salt
  • Dash pepper


Combine all ingredients in crock-pot. Cover and cook on low heat for 8-10 hours. Remove cloves before serving. Makes 6 servings.

*To de-fat homemade chicken broth, pour into wide mouth container and refrigerate overnight. The fat will form a solid layer that can be removed with a spatula.

**The easiest way to cut up canned tomatoes is to leave them in the can and stick the blades of kitchen shears in and snip away - no mess.

Add a green salad (from a bag in the produce department) and some multi-grain rolls from the bakery and you have a hearty and satisfying meal. No one will ever know it is fat free unless you tell them.



Comment Was this helpful? 1

By 0 found this helpful
November 8, 2011
Like the fresh veggies in this soup.


  • 1/2 cup butter or margarine
  • 1/2 cup chopped onion
  • 2/3 cup chopped green pepper
  • 4 Tbsp. flour
  • 2 cups cooked chicken, chopped
  • 2 tsp. salt
  • 2/3 cup chopped celery
  • 2 cups chicken broth
  • 4 cups pureed tomatoes
  • 1/2 cup chopped carrots
  • 4 1/2 tsp. curry powder
  • pepper


Melt margarine and saute onions and pepper until tender. Mix in flour and cook 10 minutes. Add remaining ingredients and simmer for 45 minutes.

Servings: varies
Prep Time: 20-25 Minutes
Cooking Time: 45 Minutes

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
October 1, 2007


  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 2 sour apples, peeled and sliced
  • 1 cup diced chicken, cooked or uncooked
  • Ad

  • 1/4 cup butter
  • 1 tsp. curry
  • 4 Tbsp. flour
  • 6 cups chicken stock
  • 1 tsp. minced parsley
  • 2 cloves garlic, opt.
  • 1/2 green pepper, chopped
  • 3 shakes pepper
  • 1 tsp. sugar
  • 1 cup tomato paste
  • 1 cup cooked rice - brown is best, but white can also be used


Cook veggies, apples and chicken in butter until brown. Stir in curry and flour. Blend well and add stock slowly, stirring constantly. Add seasonings and tomato paste. Cook slowly until chicken is tender. Mash veggies a little in bottom of pan. Add rice. Heat and serve. (A large cast iron skillet is best for making this, in my opinion).

By Robin from Washington, IA

Comment Was this helpful? Yes
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