Eat Smart  |  Posted 10.22.14

Mulligatawny Soup

Mulligatawny Soup

This curried chicken soup, richly flavored with apples, lemon, and cloves, was originally prepared by Indian cooks for British colonialists. They took recipes back to England and later introduced it in the United States.

The interplay of flavors will have your tongue singing.

10 servings
Prep Time: 30 minutes or less
Total Time: 1 hour or less


  • 2 Tbs vegetable oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 2 Tbsp all-purpose flour
  • 1 Tbsp curry powder
  • 1/8 tsp ground cloves
  • 6 cups reduced-sodium chicken broth
  • 1 (14.5 ounce can diced tomatoes, drained, or 1 ripe tomato, chopped
  • 1 Tbsp lemon juice
  • 1/2 cup rice
  • 1 lb boneless chicken breasts, cut into 1/4-inch pieces
  • Salt and freshly ground black pepper


  • In a stockpot over medium-high heat, add the oil. Sauté the carrot, onion, celery, and apple for 8 to 10 minutes, or until softened. Add the flour, curry, and cloves and cook for 1 to 2 minutes, stirring constantly. Add the broth, tomatoes, and lemon juice and stir to combine. Bring to a boil. Add the rice and stir to combine. Reduce the heat, partially cover, and simmer for 10 minutes, stirring occasionally.
  • Add the chicken and cook for 5 to 10 minutes, or until the chicken and rice are cooked through. Season with salt and pepper.

Nutritional Information Per Serving (about 1 cup)
145 Calories, 4g Total Fat, 15g Total Carbohydrate, 1g Dietary Fiber, 4g Sugars, 12g Protein, 380mg Sodium

Recipe from 'What to Eat During Cancer Treatment' from The American Cancer Society.