Jamie Oliver Mulligatawny Soup

You know those days when you’re cold to your bones, a bit frazzled, and not even sure what you want — but you know it needs to come from a bowl? That’s what this Mulligatawny soup is for. It’s warming in that old-school, almost medicinal way, but without being boring. Think chicken soup with attitude — curried, creamy, a little sweet from the apple, and packed with that comforting “just one more spoonful” energy.

I first made this on a gloomy Wednesday with leftover rice and a single sad carrot in the drawer. I’d heard the name “Mulligatawny” before — probably from some retro cookbook or an episode of Seinfeld — but I’d never actually eaten it. One pot later and I was hooked. It’s the kind of soup that feels like you’ve spent hours at the stove, when really, you’ve just sautéed a few things and let the magic happen.

Plus, there’s something a bit cheeky about adding apples to soup, don’t you think? But trust me — it works

Why You’ll Love It

• Gives serious comfort food vibes with a curry twist.
• Perfect way to use up rice and a lonely apple.
• Creamy without being overly rich.
• Kid-friendly (yes, even with the curry — it’s mild!).
• Makes a fab lunch the next day — even better with a grilled cheese on the side.
• Smells amazing while it’s simmering. You’ve been warned.

Ingredients

• 2 tbsp butter
• ½ cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1½ tbsp all-purpose flour
• 1½ tsp curry powder
• 4 cups chicken broth
• ½ apple, cored and chopped
• ¼ cup white rice (uncooked)
• 1 boneless, skinless chicken breast, cubed
• 1 pinch dried thyme
• Salt and black pepper, to taste
• ½ cup heavy cream (warmed)

How to Make It

Get the base going:

Melt the butter in a big soup pot over medium heat. Toss in the onion, celery, and carrot. Cook, stirring occasionally, for about 5–7 minutes until soft and slightly golden around the edges.

Toast the spices:

Add the flour and curry powder straight into the veg. Stir constantly for about 2–3 minutes. It’ll start to smell amazing — warm, toasty, a little nutty.

Build the broth:

Slowly pour in the chicken broth, stirring as you go so the flour doesn’t clump. Once it’s all in, crank the heat a little and bring it to a gentle boil.

Add the goodies:

Chuck in the chopped apple, rice, diced chicken, thyme, and a decent pinch of salt and pepper. Reduce the heat and let it all bubble gently for 15–20 minutes until the rice is tender and the chicken is cooked through.

Stir in the cream:

Just before serving, pour in the hot cream and give it a gentle stir. Don’t let it boil now — you just want it velvety.

Serve it up:

Ladle into warm bowls, maybe with some chopped herbs on top (if you’re feeling fancy), and a wedge of crusty bread on the side. Or a toasted cheese sandwich. Or just a spoon, honestly.

Common Mistakes and How to Dodge Them

Why is it lumpy?
You probably added the broth too fast after the flour. Go slow and whisk as you pour to keep it smooth.

Too thick?
Add a splash more broth or water to thin it out. The rice will keep soaking up liquid even off the heat.

Too spicy for your taste?
Use a mild curry powder next time, and balance it with a splash of cream or a pinch of sugar.

Rice not cooking properly?
Make sure your simmer is steady, not too gentle. And always check your rice type — some take longer.

Storage and Reheating

Fridge: Keeps well in the fridge for 3 days.
Freezer: Yep — skip the cream before freezing and add it fresh when reheating.
Reheating: Stove or microwave both work. Add a splash of broth if it’s too thick.

Frequently Asked Questions

Can I use cooked rice?
Absolutely — just add it in during the last 5 minutes of cooking to warm through.

What kind of apple should I use?
Any eating apple works, but I love a sweet-tart one like Braeburn or Pink Lady.

Can I make it vegetarian?
Yes — swap the chicken for chickpeas or lentils, and use veggie broth. It’s still lovely.

Can I use coconut milk instead of cream?
Yes — and it gives it a bit of a Southeast Asian twist, which is honestly delicious.

Nutrition Facts (Per Serving):

• Calories: ~350
• Fat: 20g
• Carbs: 28g
• Protein: 18g
• Sodium: ~450mg
• Sugar: ~6g