Best 5 Slow Cooker Chicken Mulligatawny Soup Recipes

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Tantalize your taste buds with a culinary journey to India, where flavors dance and spices ignite the senses. Discover the secrets of preparing the beloved Slow Cooker Chicken Mulligatawny Soup, a harmonious blend of sweet, savory, and tangy flavors. This hearty and nourishing soup, hailing from the vibrant streets of South India, is a delightful symphony of textures and tastes. As you embark on this culinary adventure, you'll also unveil the secrets of two additional delectable recipes: a refreshing Cucumber Raita, the perfect accompaniment to balance the soup's richness, and a tantalizing Mango Chutney, adding a burst of sweetness and tang to elevate the overall experience. Get ready to embark on a flavorful odyssey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN MULLIGATAWNY SOUP



Chicken Mulligatawny Soup image

Provided by A Family Feast

Categories     soup

Time 1h30m

Number Of Ingredients 18

2 tablespoons extra virgin olive oil, divided
1 ½ pounds chicken thighs, trimmed and cut into bit sized pieces
7 tablespoons butter
1 cup onion, diced
2 cups celery, diced
3 cups carrots, cut into bite-sized pieces
1 tablespoon fresh garlic, minced
3 tablespoons all-purpose flour
1 tablespoon mild curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon dry thyme
½ teaspoon white pepper
1 teaspoon kosher salt (adjust amount depending on how salty your chicken stock is)
2 quarts chicken stock, homemade if possible
1 cup dry basmati or white rice
Two large Granny Smith apples, cored, peeled and cut into bite sized pieces
1 cup heavy cream

Steps:

  • In a large heavy-bottomed pot or Dutch oven, add 1 tablespoon of the olive oil over medium high heat and once hot, add half of the chicken and brown, 4-5 minutes. Remove to a bowl. Repeat with rest of oil and chicken then remove to the same bowl.
  • Add the butter and once melted, add the onion, celery and carrots. Stir with a wooden spoon, scraping the brown bits on the pan bottom.
  • Cook for four minutes then add garlic and cook for one more minute.
  • Lower heat to medium and add the flour, curry, garam masala, cumin, thyme, pepper and salt if using and stir and cook for three minutes.
  • Add half the stock and stir to thicken. Add remaining stock and the rice. Stir to combine.
  • Bring to a boil, lower heat to low, cover and cook 15 minutes.
  • Remove cover, bring heat to medium and add apples and cooked chicken and cook 5-10 minutes until apples are tender.
  • Stir in cream and remove from heat and serve.

Nutrition Facts : ServingSize 1 bowl, Calories 358 calories, Sugar 10 g, Sodium 578.1 mg, Fat 18.9 g, SaturatedFat 9.1 g, TransFat 0.2 g, Carbohydrate 35.3 g, Fiber 3.3 g, Protein 12.2 g, Cholesterol 61.7 mg

SLOW-COOKER MULLIGATAWNY SOUP



Slow-Cooker Mulligatawny Soup image

This soup is the result of British colonizers' encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that's often made with lentils. "Milagu tannir," or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book "From Curries to Kabobs," the author Madhur Jaffrey wrote that mulligatawny was "an essential part of my childhood," as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers' palates, and thus it has few rules. Ms. Jaffrey noted that "some curry powder has to be included for a true East-West flavor," as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.

Provided by Sarah DiGregorio

Time 6h10m

Yield 6 servings

Number Of Ingredients 18

1/4 cup vegetable oil
8 garlic cloves, smashed and chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 cup masoor dal (split red lentils)
2 tablespoons tomato paste
2 tablespoons minced ginger (from about 2 inches of peeled ginger)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
1 teaspoon coarse kosher salt, plus more to taste
4 cups chicken broth or stock
1 (5-ounce) can coconut cream (about ⅔ cup)
Juice of 1 lime (about 1½ tablespoons)

Steps:

  • Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
  • Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

CHICKEN MULLIGATAWNY SOUP



Chicken Mulligatawny Soup image

Slip your spoon into this curry-scented chicken mulligatawny soup and prepare for a taste explosion. It's so EASY to make and is the ultimate one-bowl meal.

Provided by Elise Bauer

Categories     Soup     1-Pot     Comfort Food

Time 1h5m

Yield 6

Number Of Ingredients 16

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 large onion, chopped (about 2 cups)
2 ribs celery, chopped (about 1 cup)
2 carrots, chopped (about 1 cup)
2 bay leaves
4 teaspoons curry powder
1 1/4 pound (570 g) boneless, skinless chicken thighs, trimmed of visible fat
2 cups (475 ml) chicken stock
2 cups (475 ml) water
1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt)
1/4 cup uncooked basmati rice
2 tart apples, cored, peeled, and chopped (about 2 cups)
1/4 (60 ml) cup heavy whipping cream
1/4 cup (60 ml) plain yogurt, for garnish
1 tablespoon minced chives, for garnish

Steps:

  • Add the rice and apples: Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked through.

Nutrition Facts : Calories 368 kcal, Carbohydrate 24 g, Cholesterol 140 mg, Fiber 4 g, Protein 28 g, SaturatedFat 8 g, Sodium 679 mg, Sugar 10 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CROCK-POT MULLIGATAWNY SOUP



Crock-Pot Mulligatawny Soup image

A strong and tasty soup. This is not a creamed soup like many mulligatawnies. It's loaded with bite-size veggies and chicken.

Provided by Kimosabe

Categories     Chowders

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups chicken broth
2 cups canned diced tomatoes
1 small onion, fine chopped
1 large carrot, fine chopped
1 small peeled sweet potato, small cubed
1 bell pepper, fine chopped
3 boneless skinless chicken thighs, small cubed
1 large apple, peeled and small cubed
1/2 lemon, juice of
1 tablespoon chopped parsley
2 teaspoons curry powder
1 teaspoon sugar
1 teaspoon salt
black grated pepper
1 1/2-2 whole cloves

Steps:

  • Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
  • It's done when vegetables are fully soft.
  • Sometimes old crock pots don't put out enough heat to be finished by stated cooking times.
  • When it's all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food.
  • Stir it back into the soup. This really idealizes the broth of the soup without watering it down.
  • Like a lot of things, I think this might be better on the second day.
  • Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini.
  • Yield: 6 to 8 servings.

SLOW-COOKER CHICKEN MULLIGATAWNY SOUP RECIPE - (4.1/5)



Slow-Cooker Chicken Mulligatawny Soup Recipe - (4.1/5) image

Provided by 1buttons

Number Of Ingredients 19

3 tablespoons unsalted butter
2 onions, chopped
4 carrots, peeled and cut into 1/2-inch pieces
1 celery rib, minced
1 1/2 tablespoons fresh ginger, grated
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon curry powder
2 teaspoons garam masala
Salt and pepper
1/4 teaspoon cayenne pepper
1/3 cup all-purpose flour
5 cups chicken broth
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 can (13 1/2 ounce) coconut milk
1/2 cup brown lentils, picked over and rinsed
Plain yogurt
Fresh cilantro leaves, chopped
Lime

Steps:

  • Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, 1 teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils. Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste.

Tips:

  • Use a variety of vegetables to add flavor and texture to your soup. Some good options include carrots, celery, onions, potatoes, and peas.
  • If you don't have any cooked chicken on hand, you can use a rotisserie chicken from the grocery store.
  • To make your soup even more flavorful, brown the chicken and vegetables in a large pot before adding them to the slow cooker.
  • If you like your soup with a little bit of heat, add a pinch of cayenne pepper or red pepper flakes.
  • Serve your soup with a side of rice, noodles, or bread.

Conclusion:

This slow cooker chicken mulligatawny soup is a delicious and easy way to warm up on a cold day. It's also a great way to use up leftover chicken. With its creamy, flavorful broth and tender chicken and vegetables, this soup is sure to be a hit with the whole family. So next time you're looking for a comforting and satisfying meal, give this slow cooker chicken mulligatawny soup a try.

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