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Mulligatawny Recipe

Mulligatawny Recipe

I learned to cook and bake from my mom and grandmother, and always try to use fresh fruits, vegetables and herbs. This is a delicious and satisfying soup which I make with leftover chicken, turkey and sometimes beef, pork or lamb. My family enjoys this on a crisp fall or winter day.—Mary Ann Marino, West Pittsburg, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:8 servings


  • 1 carton (32 ounces) chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes
  • 2 cups cubed cooked chicken
  • 1 large tart apple, peeled and chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped carrot
  • 1/4 cup chopped green pepper
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 2 whole cloves


  • 1. In a 3- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard cloves. Yield: 8 servings (2 quarts).

Nutritional Facts

1 cup: 102 calories, 3g fat (1g saturated fat), 34mg cholesterol, 884mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 11g protein.

Reviews for Mulligatawny

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afsmw516 User ID: 2244662 166641
Reviewed Oct. 25, 2012

"This recipe won't become a family favorite; there are much tastier chicken soup recipes! It wasn't "Indian" enough for us."

yepafoodie User ID: 6900887 118187
Reviewed Oct. 5, 2012

"I made this as the recipe was written and tasted before adding anything else. this was a pretty bland soup. it needs more salt and spice added.

I also added half and half at the end to help boost flavor. there are better recipes for mulligatawny out there."

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