Easy Slow Cooker Mulligatawny Soup

On the busy days where you need dinner to take care of itself, you gotta try this slow cooker mulligatawny soup recipe. It’s so easy to make, just toss everything in the slow cooker before work or school drop off and by dinner your home smells amazing and dinner is done.

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What Is Chicken Mulligatawny Soup?

If you’ve never had mulligatawny soup before, think of it as chicken and rice soup that’s “souped up” with curry. It has your traditional onion, carrots, celery as a base but adds in extra flavor with apple, nutmeg, and curry.

It’s a mild enough recipe for kids but also doubles as a super comforting soup for fall nights or when you’re sick. It freezes well, I’m actually microwaving some frozen mulligatawny soup right now.

Looking for more soup recipes? Try this Irish Vegetable Soup or this quick cauliflower potato leek soup.

Ingredients Needed

• Boneless, skinless chicken thighs – they stay tender and juicy even after hours in the slow cooker.
• Butter – I used salted butter. If you use unsalted, just season with some salt.
• All purpose flour – this coats the chicken and veggies and helps thicken the soup as it cooks.
• Yellow onion, celery, and carrots – a classic soup veggie base.
• Tart apple (such as Granny Smith) – this adds a little sweetness and helps balance out the curry.
• Spices such as curry powder, ground nutmeg, dried thyme, salt, and pepper – use a mild curry powder.
• Chicken broth – you can use veggie broth if needed too.
• Basmati rice – goes in uncooked.
• Heavy cream – stirred in at the end of a creamy finish.
• Fresh cilantro or parsley – for an optional garnish.

How to Make CrockPot Mulligatawny Soup

Making slow cooker mulligatawny soup is so easy.

Take the onion, carrots, celery, chicken thighs, flour and place them in the slow cooker. Stir it around until evenly coated.

Then add all the rest of the ingredients,including butter, except the cilantro and cream. Cook on high for 4-6 hours or low for 6-8 hours.

Uncover the slow cooker and use two forks to pull the chicken thighs apart. Once the chicken is in bite-sized pieces, slowly pour in the cream while stirring.

Serve with a garnish such as parsley or cilantro and enjoy.

Tips for the Best Chicken Mulligatawny

• Don’t add the cream in the beginning: to prevent curdling we recommend you slowly add the cream to the slow cooker at the end.
• Taste before serving: curry powders and broths can differ from one brand to the next. Make sure you taste and adjust your seasonings to make it perfect for you.
• Want it thicker: Take the lid off and let it simmer on the high setting for another 10-15 minutes to reduce it further.
• Make it dairy free: swap the cream for canned coconut milk. I’ve done this and although it tastes slightly different, it’s still delicious. You can also swap butter for coconut oil or olive oil.

What to Serve it With

If you want to add a little extra oomph to your slow cooker mulligatawny soup, serve it with one of the following:

• Naan bread. Warm naan bread goes perfectly with this soup. It’s fun to tear it up and dip it.
• Crackers. Why mess with a classic? Crackers and soup always hit the spot.
• Homemade buns. Soft, warm, squishy buns with fresh butter are my personal favorite.
• Garlic bread. I mean, doesn’t garlic bread/garlic toast make everything better?
• Simple green salad. Make a simple house salad with lettuce, whatever veggies you like, and your favorite dressing. This jalapeno ranch dressing recipe is delicious.

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 4 days. I used these deli containers with these meal prep labels.

Reheat: I microwave them, but you can reheat it on the stove if you would like. The rice will soak up more liquid, so feel free to add a splash of chicken broth if needed.

Freezer: Although cream soups can separate when frozen, if that doesn’t bother you then great. Another option is to freeze it before you add the cream and add a drizzle of cream after you reheat it. It will keep in the freezer for 3 months.

FAQs

Can I make this on the stove instead?

Yes, you can melt the butter in a large pot, and saute the onion, carrots, and celery. Then add the chicken, flour, and spices. Stir that until combined. Next add the broth and simmer for 20-30 minutes. The longer, the better. About 20 minutes before it’s done, add the rice. Stir in the cream before serving.

Can I use cooked rice?

Yes you can, you’ll just need to use more (about 3/4 cup). I also recommend lowering the chicken broth to 5 cups.

Is mulligatawny soup spicy?

Not our recipe. It’s warm and full of flavor but mild as we use a mild curry powder. If you want some more heat then add some cayenne or a spicier curry.

Can I use chicken breast?

Yes! I have made this with chicken breasts before and it’s just as delicious.

We love our CrockPots. Check out all our slow cooker recipes.