British-Style Chicken Mulligatawny Soup (Comforting & Flavorful)

Name: British-Style Chicken Mulligatawny Soup (Comforting & Flavorful)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 2 Tablespoons Cooking Oil, I prefer Avocado Oil; 1 Medium Yellow Onion, diced; 4 Garlic Cloves, minced; 2 Tablespoons Fresh Minced Ginger; 2 Celery Stalks, chopped; 2 Large Carrots, peeled and sliced; 1 Cup Broccoli, chopped into bite-size pieces; 1 Small Red Pepper, chopped into bite-size pieces; 1/2 Cup Mushrooms, chopped into bite-size pieces; 1 Teaspoon Ground Turmeric; 1/2 Teaspoon Salt; 1/4 Teaspoon Pepper; 1.5lbs Boneless Skinless Chicken Breasts or Thighs; 32oz (4 Cups) Chicken Broth; 1/2 Cup Basmati Uncooked Rice; 3.4oz of Japanese Curry Roux Cubes (Half of a 7.8oz Box); 12oz (1 1/2 Cup) Water; 1-14oz Can of Coconut Milk; 3/4 Cup Golden Raisins/Sultanas; Juice of 1 Lime

By Elizabeth Waterson // Jan 16, 2026 // 1 Comment

Jump to Recipe·5 from 1 review

This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

Chicken mulligatawny soup is a hearty, curry-spiced soup loaded with tender chicken, rice, and colorful vegetables, perfect for chilly nights. This version is rich, comforting, and comes together in one pot with simple ingredients and step-by-step ease. The mild curry and turmeric give depth without overwhelming heat, while coconut milk adds a touch of creamy balance. It's an everyday main-dish soup that feels special without fuss.

bowl of chicken mulligatawny soup on a light surface with a white and orange linen

This soup is so hearty, like a stew, it's the main dish when we have it! This is a very popular soup in Great Britain. I worked at an English pub and this soup was on rotation each week, I miss it.

You may be wondering what is mulligatawny soup. Mulligatawny is a curry-based soup with lots of vegetables, rice, and chicken.

What You'll Need for This Chicken Mulligatawny Soup

Chicken: Adds protein and heartiness; boneless skinless breasts or thighs work beautifully.
Vegetables: Onion, celery, carrots, broccoli, and red pepper create a flavorful soup base and boost nutrition.
Rice: Cooks right in the broth to thicken and make the soup satisfying.
Curry roux cubes & turmeric: Give this soup its signature warm, curry flavor without needing complex spice blends.
Coconut milk: Adds creamy richness and balances savory curry spices.
Golden raisins/sultanas & lime juice: A hint of sweetness and bright acidity round out the flavors perfectly.

This soup benefits from whatever vegetables you have in the fridge, so feel free to switch it up, the ones listed are our favorites for the soup. Some naan bread would be delicious with this soup. We love the frozen naan at Trader Joe's if you're in the States.

ingredients for chicken mulligatawny soup on a light surface

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Let's Simmer Up This Curry-Spiced Soup

onions sauteed in a large dutch oven on a light surface with a white and orange linen — Cook onions in some oil then add galic.

vegetables added to pot with rest of soup ingredients — Cook onions in some oil then add galic.

vegetables added to soup base in a large dutch oven — Add salt, pepper, turmeric, and mushrooms, and sauté.

chicken broth, water, and curry blocks added to soup in a large dutch oven on a light surface with a white and orange linen — Add salt, pepper, turmeric, and mushrooms, and sauté.

chicken cooked in mulligatawny soup in a large dutch oven on a light surface with a white and orange linen — Bring to a boil then simmer and stir occasionally.

coconut milk, shredded chicken and sultanas in a large dutch oven on a light surface with a white and orange linen — Bring to a boil then simmer and stir occasionally.

large dutch oven full of mulligatawny soup on a light surface with an orange and white linen — Look how hearty and inviting the finished mulligatawny is!

close up of chicken mulligatawny on a light surface with a white and orange linen

Hello Leftovers, Meet the Freezer

Let the soup cool then transfer to a freezer safe container. I love using my souper cubes. I froze this curry in my Souper Cubes 2 Cup and then 6 months later took a block of the soup and heated it with a splash of water on the stove until reheated through.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Recipe Card

British-Style Chicken Mulligatawny Soup (Comforting & Flavorful)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Mulligatawny soup is a popular and delicious Indian soup known for its distinct flavor and velvety texture. Learn how to make mulligatawny soup with step by step photos.

Total Time: 50 minutes
Yield: 6 Servings 1x

Instructions

Place a large pot or a Dutch oven over medium heat and let heat up for a minute or two then add the oil and onions. Let them cook for a couple of minutes until they start to become translucent. Add the garlic and ginger and cook for another 30 seconds to a minute.
Add all of the chopped veggies except the mushroom and sauté for 2-3 minutes. Add mushrooms, turmeric, salt, and pepper, and sauté for another minute.
Add the chicken, chicken broth, rice, curry blocks, and water. Bring to a boil then simmer and stir occasionally for 25 minutes or so until the chicken is cooked through to 165F/74C and the rice is cooked.
Take chicken out shred it add it back with coconut milk, sultanas, and juice of a lime. Let cook for another minute or two to combine. Let cool and store leftovers in an airtight container or freeze leftovers in souper cubes.