Profile image
By The English Kitchen
Contributor profile | More stories
Story Views

Last Hour:
Last 24 Hours:

Mulligatawny Soup

Thursday, November 24, 2016 21:18
% of readers think this story is Fact. Add your two cents.
 I had some leftover roast chicken which needed using the other day and we were both in a soup kind of a mood and so I made us a delicious Mulligatawny Soup for our dinner.  I have waited to show it to you because I knew a lot of you would have leftover turkey to use up after the recent holiday and I thought this was the type of recipe that would come in really handy after you have gorged on sandwiches and such. 


 Its also really simple to make.  I don’t know about you, but the last think I want to do after cooking a huge holiday dinner is  . . .  cook.  That is where recipes like this come in really handy.


It’s quick.  It’s easy and it’s healthy.  Chock full of veg and not a lot of fat.  There are apples and carrots and celery and peppers . . . and some onions, along with stock, some whole wheat flour and of course some spice and the leftover cooked chicken or turkey.


It has a bit of an Indian flair with a hint of curry.   I like to serve it with some rice.  I use brown Basamati as it is low GI and healthy.  To make it even simpler I use a pack of already cooked brown basamati that you can buy.  I always have an assortment in the cupboard.  This little tip really makes this hearty and delicious soup a real doddle.  My kind of apres-holiday meal!

*Mulligawtawny Soup*

Serves 4 


A quick and delicious soup with an asian flair created to make the most of your leftover cooked poultry.  You can use either cooked chicken or turkey in this, which makes it perfect for this time of year. 

1 TBS vegetable oil

1 eating apple, peeled, cored and chopped

1 medium carrot, peeled and chopped coarsely

1 stalk of celery, thinly sliced

1 medium onion, peeled and finely chopped

1 medium green bell pepper, trimmed, deseeded and chopped

1 TBS wholemeal or plain flour

1 tsp curry powder (I use medium)

1/2 tsp dry mustard powder

1 1/4 litre of well flavoured chicken stock (5 1/2 cups)

400g of boneless, skinless cooked poultry, cut into bite sized pieces (3 cups)

fine sea salt and coarse black pepper to taste

Cooked rice to serve (I like brown basamati)

Chopped parsley to garnish 


Heat the vegetable oil in a large saucepan.  Add the apple, carots, celery, onion and bell pepper.  Cook, stirring occasionally, over low heat until the vegetables have begun to soften.  Mix together the flour, curry powder, and mustard powder. Sprinkle this over the vegetables.  Cook and stir for several minutes.  Add the stock slowly so as to prevent any lumps.  Bring to the boil, then reduce to a simmer and cook, uncoverd for 20 to 25 minutes, until the vegetables are completely softened and the apple has begun to break down.  Stir in the chicken and heat through.  Season to taste with salt and black pepper.   

Place a portion of hot cooked rice into each of 4 heated bowls.  Ladle the hot soup over and sprinkle with parsley.  Serve immediately.


If you cooked a huge Thanksgiving dinner yesterday you can sit back and relax today.  Make this simple soup.  Your family will love it.  I am sure.  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


We encourage you to Share our Reports, Analyses, Breaking News and Videos. Simply Click your Favorite Social Media Button and Share.

Report abuse


Your Comments
Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

Top Stories
Recent Stories



Top Global

Top Alternative




Email this story
Email this story

If you really want to ban this commenter, please write down the reason:

If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.