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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

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
Print this Recipe Save This Recipe on Pinterest
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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