Chicken Mulligatawny Soup

Lean chicken breasts, basmati rice, and coconut milk bring an Indian-inspired flavor to an easy soup that's made in your slow cooker.

Prep Time:
30 mins
Cook Time:
5 hrs 5 mins
Total Time:
5 hrs 35 mins
6 servings
Nutrition Profile:


  • 2 stalks celery, finely chopped (1 cup)

  • 2 carrots, finely chopped (1 cup)

  • 1 medium Granny Smith apple, peeled and finely chopped (2/3 cup)

  • 1 medium onion, chopped (1/2 cup)

  • 2 cloves garlic, minced

  • 1 ½ teaspoons curry powder

  • 1 teaspoon ground ginger

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground turmeric

  • teaspoon cayenne pepper, or to taste

  • 6 cups reduced-sodium chicken broth

  • 2 cups water

  • 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces

  • 2 tablespoons flour

  • 1 ½ teaspoons curry powder

  • 1 tablespoon olive oil

  • ½ cup uncooked basmati rice

  • 1 cup unsweetened light coconut milk

  • 1 pinch Crushed red pepper


  1. In a 4- to 5-quart slow cooker, place celery, carrots, apple, onion, and garlic (see Tip). Stir in 1 1/2 teaspoons curry powder, the ginger, coriander, cumin, cardamom, turmeric, and cayenne pepper. Pour broth and the water over all in cooker.

  2. Cover and cook on low-heat setting for 4 hours.

  3. In a resealable plastic bag, place chicken pieces, flour, and 1 1/2 teaspoons curry powder; seal bag and shake to coat chicken with the flour mixture. Chill in refrigerator until needed.

  4. In a large skillet, brown coated chicken in hot olive oil over medium heat, stirring often. Add three to four ladles of the cooking liquid from the slow cooker to the skillet; stir until thickened and gravylike, scraping bottom of skillet to incorporate flour and spices. Stir chicken mixture and rice into the slow cooker. Cover and cook 1 hour more on low-heat setting. Stir in coconut milk before serving. If desired, sprinkle with crushed red pepper.


Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (per serving)

166 Calories
4g Fat
20g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 cup
Calories 166
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 13g 25%
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 21mg 7%
Vitamin A 2647IU 53%
Vitamin C 5mg 5%
Folate 22mcg 6%
Sodium 473mg 21%
Calcium 45mg 3%
Iron 2mg 9%
Magnesium 23mg 5%
Potassium 411mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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