Autumn's Best Mulligatawny Chicken Recipe

Experience the vibrant flavors of fall with this hearty Mulligatawny Chicken Soup! Bursting with freshness, this recipe features crisp orchard apples, garden-fresh carrots, onions, and garlic, all combined with our home-butchered chicken for an unparalleled taste. A perfect comforting meal for chilly autumn evenings.

Prep Time 20 mins
Cook Time 75 mins
Calories 343.4 kcal
Protein 20g
Rating 5.0 (1 Reviews)
Autumn's Best Mulligatawny Chicken 83

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Autumn's Best Mulligatawny Chicken

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How to Make Autumn's Best Mulligatawny Chicken

  1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
  2. Add 1 chopped onion and 2 minced garlic cloves, sauté until softened, about 5 minutes.
  3. Add 2 chopped carrots and 1 cup chopped apples; cook for another 5 minutes.
  4. Stir in 1 teaspoon curry powder, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (optional). Cook for 1 minute more.
  5. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces. Brown the chicken lightly on all sides.
  6. Pour in 6 cups of chicken broth and 1 cup of apple cider. Bring to a boil, then reduce heat and simmer for 30 minutes, or until chicken is cooked through.
  7. Stir in 1/2 cup of heavy cream or coconut milk for extra richness (optional).
  8. Season with salt and pepper to taste.
  9. Serve hot with a dollop of plain yogurt or a sprinkle of fresh cilantro (optional).

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

30g

Fat

13g

Carbs

15g