Mulligatawny Soup

Name: Mulligatawny Soup
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.5 cup chopped onion; 2 stalks celery, chopped; 1 carrot, diced; 0.25 cup butter; 1.5 tablespoons all-purpose flour; 1.5 teaspoons curry powder; 4 cups chicken broth; 0.5 apple, cored and chopped; 0.25 cup white rice; 1 skinless, boneless chicken breast half - cut into cubes; 1 pinch dried thyme; salt and ground black pepper to taste; 0.5 cup heavy cream, heated

4.82,017 ratings on Allrecipes

$423a serving1.5 hrRecipe makes 6Indian

See the original recipe on Allrecipes

Featured in Top-rated week: 5 dinners at $2.97 a serving

Ingredients

Amounts as written, for the 6 servings the recipe makes

½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1½ tablespoons all-purpose flour
1½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
1 pinch dried thyme
salt and ground black pepper to taste
½ cup heavy cream, heated

About $4.23 a serving for the ingredients used, at today's Walmart prices.

Method

This recipe is by Allrecipes. Get the full method, tips and photos on their site. Add it to your box and we'll put every ingredient in your Walmart cart, and cook mode will walk you through it.

Get the full method on Allrecipes

What cooks on Allrecipes say

“This is good low-calorie soup if you do it right. I omitted the butter, flour, rice, cream and pepper (hello, its hot already!) I instead used 2 tsp of olive oil for the butter. Instead of using flour, I used 1 cup of potatoes, diced fine (in place of rice), since it will thicken up a stew anyway…”
— H on Allrecipes
“Fantastic soup....just like wine, it gets better with time. Two or three days later the soup tasted even better than the first day. In my opinion, the cream is completely unnecessay...sooo good w/o it.(and less fattening too) Even my 8 year old and 18month old gobbled it up asking for…”
— Amy on Allrecipes, Oct 2006
“Really delicious! As is, a rich, decadent first course/appetizer. I admit, though, that I upped the curry to 2 tsp and added cayenne, as another reviewer suggested. I also added pre-cooked brown rice to the soup, rather than raw white rice, because I have a lot of extra in the fridge. I also…”
— Alison D. on Allrecipes, Oct 2006

Read every review on Allrecipes

Share this recipePinterest Facebook X WhatsApp Email

Ingredients

Amounts as written, for the 6 servings the recipe makes

½ cup chopped onion

2 stalks celery, chopped

1 carrot, diced

¼ cup butter

1½ tablespoons all-purpose flour

1½ teaspoons curry powder

4 cups chicken broth

½ apple, cored and chopped

¼ cup white rice

1 skinless, boneless chicken breast half - cut into cubes

1 pinch dried thyme

salt and ground black pepper to taste

½ cup heavy cream, heated

About $4.23 a serving for the ingredients used, at today's Walmart prices.

What cooks on Allrecipes say

“This is good low-calorie soup if you do it right. I omitted the butter, flour, rice, cream and pepper (hello, its hot already!) I instead used 2 tsp of olive oil for the butter. Instead of using flour, I used 1 cup of potatoes, diced fine (in place of rice), since it will thicken up a stew anyway…”

— H on Allrecipes

“Fantastic soup....just like wine, it gets better with time. Two or three days later the soup tasted even better than the first day. In my opinion, the cream is completely unnecessay...sooo good w/o it.(and less fattening too) Even my 8 year old and 18month old gobbled it up asking for…”

— Amy on Allrecipes, Oct 2006

“Really delicious! As is, a rich, decadent first course/appetizer. I admit, though, that I upped the curry to 2 tsp and added cayenne, as another reviewer suggested. I also added pre-cooked brown rice to the soup, rather than raw white rice, because I have a lot of extra in the fridge. I also…”

— Alison D. on Allrecipes, Oct 2006

Read every review on Allrecipes