Mulligatawny | Slow Cooker Soup

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Mulligatawny Soup may have a funny sounding name, but you will love how delicious and comforting this curry chicken soup is.

Mulligatawny Soup may have a funny sounding name, but you will love how delicious and comforting this curry chicken soup is.

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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.

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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.

dicing peppers on a wood cutting board

You will finely dice a jalapeno 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.

whisking tapioca flour into chicken broth

Add curry powder, salt, nutmeg, pepper, diced tomatoes and a chicken breast.

adding chicken breast to Mulligatawny soup

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.

shredded chicken on a cutting board with fork and knife

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.

adding coconut cream to soup

Squeeze the juice of a lime into the soup.

squeezing lime juice into mulligatawny soup

Serve the soup with cauliflower rice or regular rice.

Mulligatawny Soup may have a funny sounding name, but you will love how delicious and comforting this curry chicken soup is.

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.

Comforting and effortless Mulligatawny soup

It keeps your kitchen cool, and most slow cooker recipes require very little hands-on involvement. So that means no standing over a hot stove on a hot day.

Click Here for More Slow Cooker Recipes

Did You Enjoy this Recipe? I’d love for you to rate it below and share it with others!

Mulligatawny Soup may have a funny sounding name, but you will love how delicious and comforting this curry chicken soup is.
Mulligatawny Soup may have a funny sounding name, but you will love how delicious and comforting this curry chicken soup is.

Mulligatawny Soup

WholesomeSkillet.com | Constance Smith
Mulligatawny Soup may have a funny sounding name, but you will love how delicious and comforting this curry chicken soup is.
5 from the First Vote
Prep Time 10 mins
Cook Time 5 hrs 10 mins
Course Entrées, Soups or Stews
Servings 6

Special Equipment

Ingredients
  

  • 1 bell pepper - any color
  • 1 onion
  • 2 stalks celery
  • 1 jalapeno - seeded
  • 6 c chicken broth - or stock
  • 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 boneless skinless chicken breast - or 2-3 thighs (See Note)
  • 14 oz. canned coconut milk - chilled
  • 1 lime

For serving

  • rice or cauliflower rice

Instructions
 

  • To begin, dice the onion, bell pepper and celery.
  • You will finely dice the jalapeno 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!

Notes

If you are using leftover shredded chicken in this recipe, use about 1 1/2 cup (more or less if you prefer) and add it at the end.

Nutrition

Calories: 222kcalCarbohydrates: 13gProtein: 8gFat: 17gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 1311mgPotassium: 549mgFiber: 4gSugar: 7gVitamin A: 811IUVitamin C: 42mgCalcium: 62mgIron: 3mg

NOTE: All nutritional information is autogenerated and estimated, exactness is not guaranteed.

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