Leftover turkey? Make Turkey Mulligatawny Soup with turkey, rice, carrots, celery, onion, apple & curry powder. It’s hearty and satisfying!
Leftover turkey? Make Turkey Mulligatawny Soup with turkey, rice, carrots, celery, onion, apple & curry powder. It's hearty and satisfying!

The first time I tried mulligatawny soup was about 20 years ago. A friend and I were invited to another friends home for lunch, and she served mulligatawny soup to us.

My first reaction was “Mulliga-WHAT?”, because I had never heard of this soup before. When she told me there was a combination of vegetables, meat and green apples in it, truthfully I had my doubts whether it would be something I would enjoy.

However… it was fantastic, and all was well in the soup world. True story! Who knew that a thick soup with VEGETABLES and APPLES in it could taste so good? 


In researching more about this soup, I discovered there are many variations and recipes available. I learned mulligatawny soup was fairly common around the end of the 18th century in India, but tended to be more of a spicy, thin broth, which its original name was translated in English to “pepper water”.

Apparently, as the British gained more influence and prevalence over the years in India, their version of this soup began to include meat or mutton, more vegetables, and a creamier consistency. That is why mulligatawny soup is often commonly referred to as an Indian-British soup.

Years later, I found a recipe for a wonderful mulligatawny soup in one of my cookbooks. After making a few changes, it brings back memories of the soup my friend served me. This modified version is the recipe I am sharing today. Here’s how to prepare it.

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Prep The Vegetables

The first thing you will need to do is prep the veggies and fruit. Finely chop 3 ribs of celery and peel and chop a yellow onion.

Peel, and finely chop carrots, then peel, core and finely chop a green Granny Smith apple. These are the veggies (and fruit) that will help to bring flavor and texture to the mulligatawny soup.

Onion, green apple, celery and carrots are finely chopped for the soup.

Melt 2 Tablespoons of butter (on Medium heat)in a large soup pot, then add the prepared ingredients (celery, onion, carrots and apple). 

Cook the veggies (and apple) on Medium heat for 4 minutes, stirring occasionally. The onions should become tender and translucent.

Stir in 2 cloves of minced garlic, and continue to cook for 1 more minute, stirring often so the garlic doesn’t burn.

The chopped vegetables are cooked in butter in a large soup pot.Minced garlic is added to the cooked veggies in the soup pot.

Prepare The Turkey Mulligatawny Soup

Now it’s time to “build” the soup. Add a Tablespoon of curry powder to the veggies, and stir to combine. Continue to cook, (stirring often) for 1-2 minutes so the spices “bloom and develop” and are integrated into the veggies.

Pour 4 cups of chicken broth into the pan, then add 2½ cups of cooked, shredded turkey. Stir to combine, and turn the heat up to High. Bring the soup up to a simmer (not boiling).

Curry powder is stirred into the sautéed vegetables in the soup pot.Shredded cooked turkey and chicken broth is stirred into the soup.

Reduce the heat back down to Medium, and stir in ½ cup of uncooked long grain white rice. Cover the soup pot and cook for 15-20 minutes, or until the rice has become tender (taste it to check).

Uncooked long grain white rice is added to the turkey mulligatawny soup.

Final Step Before Serving The Mulligatawny Soup

Once the rice is tender, stir ¾ cup of low-fat sour cream (or plain, unsweetened yogurt) into the soup. Once incorporated, take a bite, then season to taste with salt and pepper.

Turn the heat to Low and let the soup simmer for 7-8 minutes, or until it’s heated through, then the soup is ready to serve.

Once rice is tender, sour cream is stirred into the soup and simmered.Salt and pepper is added to turkey mulligatawny soup before serving.

Serve The Turkey Mulligatawny Soup

Ladle the hot turkey mulligatawny soup into serving bowls, and serve, with a favorite green salad or crusty bread on the side!

The mulligatawny soup is creamy AND chunky, thanks to the sour cream and amount of veggies and turkey. It has wonderful curry flavor, but it is definitely NOT overpowering.

A big bowl of hot turkey mulligatawny soup is served.Lots of veggies and meat in a bowl of turkey mulligatawny soup.

I really hope you enjoy this mouth-watering soup as much as we do! It is savory, full-flavored, and will warm you up on a cold and chilly day!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, have a GREAT day, and may God bless you.

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Author's signature

Recipe adapted from: “Williams Sonoma- Soup Of The Day”, page 286, published by Weldonowen in 2011


0 from 0 votes
Turkey Mulligatawny Soup
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Leftover turkey? Make Turkey Mulligatawny Soup with turkey, rice, carrots, celery, onion, apple & curry powder. It's hearty and satisfying!

Category: Main Dish, Soup
Cuisine: All Cuisines
Keyword: turkey mulligatawny soup
Servings: 6
Calories Per Serving: 260 kcal
Author: JB @ The Grateful Girl Cooks!
  • 2 Tablespoons butter
  • 1 medium yellow onion peeled, finely chopped
  • 1 medium Granny Smith apple peeled, cored, finely chopped
  • 3 large celery ribs finely chopped
  • 2 medium carrots peeled, finely chopped
  • 2 cloves garlic minced
  • 1 Tablespoon curry powder
  • 4 cups chicken broth
  • cups cooked, shredded turkey
  • ½ cup long grain rice (uncooked)
  • ¾ cup low-fat sour cream or plain unsweetened yogurt
  • salt and black pepper, to taste
  1. Melt butter on Medium heat in a large soup pot. Add onion, apple, celery and carrots. Cook for 4 minutes, stirring occasionally, until onions become tender/translucent. Add garlic; cook 1 minute, stirring often so it doesn't burn.

  2. Stir curry powder into the veggies until combined. Cook, stirring often, for 1-2 minutes. Add chicken broth and turkey. Stir to combine ingredients. Turn heat up to High and cook until soup is simmering (not boiling).

  3. Reduce heat to Medium. Stir in uncooked rice. Cover soup pot and cook for 15-20 minutes, or until rice is tender (taste it to check).

  4. Stir sour cream into the soup until incorporated. Take a bite- season to taste with salt and pepper. Turn heat to Low; let soup simmer (do not boil) for 7-8 minutes, or until heated through.

  5. Ladle hot soup into bowls, serve, and enjoy!

Nutrition Facts
Turkey Mulligatawny Soup
Amount Per Serving (1 (1/6 of total))
Calories 260 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 62mg21%
Sodium 722mg31%
Potassium 394mg11%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 6g7%
Protein 17g34%
Vitamin A 3664IU73%
Vitamin C 5mg6%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Leftover turkey? Make Turkey Mulligatawny Soup with turkey, rice, carrots, celery, onion, apple & curry powder. It's hearty and satisfying!


Turkey Mulligatawny SoupTurkey Mulligatawny Soup

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