Mulligatawny Soup may have a funny sounding name, but you will love how delicious and comforting this curry chicken soup is.
I am told that this soup was made famous in the TV show Seinfeld. Apparently there was a soup guy and people clamored for this particular soup.
I never really watched that show, but I have made the soup. And the soup speaks for itself.
My version of Mulligatawny soup is a slow cooker recipe and can be a great way to use some leftover chicken if you have some set aside. Simply shred it and add it at the end.
To Make Mulligatawny Soup, you will need:
- onion
- bell pepper (any color)
- jalapeno pepper
- celery
- coconut oil
- chicken broth or stock
- tapioca flour
- curry powder
- sea salt
- ground nutmeg
- black pepper
- diced tomatoes
- coconut milk
- boneless, skinless chicken breast
- lime
- coconut milk
- rice or cauliflower rice
- slow cooker
- whisk
- small bowl
- skillet
Watch me make this recipe in the video below:
To begin, dice an onion, bell pepper, and stalks of celery.
You will finely dice a jalapeño pepper, but remove the seeds first. You can leave them in if you want the heat, but I prefer to remove them.
Heat some coconut oil in a skillet over medium heat and add the diced vegetables. Cook until they are slightly tender and the onions are translucent.
Transfer the cooked vegetables to your slow cooker.
Pour in chicken broth (or stock), but save a little bit – about a cup or so.
Whisk tapioca flour into the reserved broth until it is combined, then add it to the slow cooker.
Add curry powder, salt, nutmeg, pepper, diced tomatoes, and a chicken breast.
Cover and cook in the slow cooker on low for 5-6 hours, or for 3 hours on high.
Carefully transfer the chicken breast to a cutting board and shred it.
Add the shredded chicken back to the soup.
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Open a can of chilled coconut milk and spoon out the hardened cream. Add the cream to the soup.
Squeeze the juice of a lime into the soup.
Serve the soup with cauliflower rice or regular rice.
Enjoy!
This is truly a comforting soup and the slow cooker makes it incredibly effortless to make.
In our house, we enjoy soups all year long and I use my slow cooker more in the summer than I do in the winter.
Like most slow cooker recipes, this require very little hands-on involvement. So that means no standing over your stove on a busy day.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Mulligatawny Soup
Ingredients
- 1 bell pepper, any color
- 1 onion
- 2 stalks celery
- 1 jalapeño, seeded
- 6 c chicken broth
- 1 Tb curry powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 14 oz diced tomatoes, canned
- 1 chicken breast, boneless, skinless OR chicken thighs (See Note)
- 14 oz canned coconut milk, chilled
- 1 lime
For Serving
- cooked rice or cauliflower rice
Instructions
- To begin, dice the onion, bell pepper, and celery.
- You will finely dice the jalapeño pepper, but remove the seeds first. You can leave them in if you want the heat, but I prefer to remove them.
- Heat the coconut oil in a skillet over medium heat and add the diced vegetables. Cook until they are slightly tender and the onions are translucent.
- Transfer the cooked vegetables to your slow cooker.
- Pour in most of the chicken broth, but save a little bit – about a cup or so.
- Whisk the tapioca flour into the reserved broth until it is combined, then add it to the slow cooker.
- Add the curry powder, salt, nutmeg, pepper, diced tomatoes, and chicken breast.
- Cover and cook in the slow cooker on low for 5-6 hours, or for 3 hours on high.
- Carefully transfer the chicken breast to a cutting board and shred it.
- Add the shredded chicken back to the soup.
- Open the can of chilled coconut milk and spoon out the hardened cream. Add the cream to the soup.
- Squeeze the juice of the lime into the soup.
- Serve the soup with cauliflower rice or regular rice.
- Enjoy!
Equipment Used
- slow cooker
Video
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Looks delicious! Bookmarking for a try next week. Thank you!
I have this in my slow cooker as I type. Looking forward to this delicious-sounding soup for dinner tonight.
Update: we had this for dinner last night. What a wonderful, tasty soup! Definitely putting this on rotation. Thanks, Constance.
Sounds delicious! Tapioca flour is not in the ingredients list. How much is needed? Also is there a substitute for it? That is the one ingredient I don’t have on hand. Thanks
I wondered the same thing. In the video she says 3 Tbsp.