Pioneer Woman Mulligatawny Soup Recipe

Pioneer Woman Mulligatawny Soup is a creamy American-style curry dinner. This comforting bowl features tender chicken breast, tart Granny Smith apples, and a rich broth seasoned with warm curry powder and silk half-and-half.

Approach C (the ease): This is one of those recipes that looks harder than it is. The whole thing comes down to how you handle the flour and curry powder in the pot. If you don’t cook that paste for a minute before adding the liquid, the soup will taste like raw grain instead of toasted spices. I’ve made this several times now, and taking those sixty seconds to let the flour bubble makes the texture velvety rather than chalky.

The Granny Smith apple is doing more work than you’d think here. Without it, the soup is just a standard chicken curry, but that hit of fruit at the end brings a necessary brightness. I learned the hard way that you have to dice the apple small so it softens just enough without turning into mush. It’s the contrast between the savory chicken and the sweet-tart crunch that makes this version stand out from other heavy stews.

Pioneer Woman Mulligatawny Soup Ingredients

• 1 whole (250g) boneless skinless chicken breast, cut into bite-sized pieces
• Salt and black pepper, to taste
• 4 tbsp (56g) butter
• 1 medium onion, diced
• 3 cloves garlic, minced finely
• 1/4 cup (30g) all-purpose flour
• 1 tbsp (6g) curry powder
• 4 cups (950ml) chicken broth
• 2 cups (475ml) half-and-half
• 1 large Granny Smith apple, peeled and diced
• 1 tbsp (12g) sugar (white or brown)
• 2 tsp (12g) salt, more to taste
• 1/8 tsp (1g) cayenne pepper, optional

How To Make Pioneer Woman Mulligatawny Soup

• 1. Brown the chicken: Season the meat chunks with salt and pepper. Melt 2 tablespoons of the butter in a large heavy pot over medium-high heat, then cook the chicken until the edges are golden.
• 2. Sauté the aromatics: Take the chicken out and put it on a plate for now. Add the rest of the butter to the same pot and stir in the onion and garlic until they’re soft and starting to turn a light tan color.
• 3. Toast the spices: Sprinkle the flour over the cooked onions and stir it in with a wooden spoon. Add the curry powder and keep stirring for one full minute so the heat can release the oils in the spices.

Don’t skip the stirring during this minute. If the flour sits still on the bottom of the hot pot, it’ll burn and give the entire batch of soup a bitter, scorched flavor that you can’t fix later.

• 4. Build the base: Slowly pour in the chicken broth while whisking or stirring quickly to get rid of any flour lumps. Let the liquid simmer for five minutes so it starts to thicken up.
• 5. Add the cream: Pour in the half-and-half along with the salt, pepper, sugar, and cayenne if you want a little kick. Stir this well and let it cook for another 5 minutes on a low simmer.
• 6. Simmer the fruit: Stir the browned chicken and the diced apples back into the pot. Let it all cook together for about 10 minutes so the apple pieces soften but still hold their shape.
• 7. Let it rest: Turn off the burner and walk away for 5 to 10 minutes before you ladle it into bowls. This short wait lets the flavors settle and thickens the broth into a much more satisfying consistency.

Recipe Tips

• Use a tart apple: A Granny Smith is the best choice because it stays firm and the sour juice balances out the heavy cream. Sweeter apples like Gala or Fuji will just disappear into the broth and make the soup taste flat.
• Dice the chicken small: Since this is a soup, you want to be able to get a piece of chicken, a bit of apple, and some broth all in one spoonful. Cutting the meat into half-inch cubes makes it much easier to eat.
• Warm the half-and-half: If you pour ice-cold cream directly into the boiling broth, it can sometimes curdle. Take the carton out of the fridge when you start the chicken so it’s closer to room temperature when it’s time to add it.
• Keep the heat low: Once you add the dairy, don’t let the soup come to a rolling boil. A gentle bubble is fine, but high heat can cause the fats to separate and make the texture look grainy.
• Taste before adding sugar: Depending on your chicken broth and the tartness of your apple, you might need more or less sugar. Start with half a tablespoon and add the rest only if the curry spice feels too sharp.
• Make it the day before: This is one of those rare dishes that actually tastes better the next day. The spices have more time to permeate the chicken, though you might need a splash of milk to thin it out when reheating.

What To Serve With Pioneer Woman Mulligatawny Soup Recipe

A thick slice of crusty bread or a warm piece of naan is perfect for dipping. The bread helps you get every last drop of the creamy broth off the bottom of the bowl.

If you want something lighter, a simple green salad with a lemon vinaigrette works well. The acidity from the salad dressing helps refresh your palate after the rich, buttery soup.

How To Store Pioneer Woman Mulligatawny Soup Recipe

• Fridge: Keep leftovers in an airtight container for up to 3 days. The apples will get softer as they sit, but the flavor of the broth will actually improve after a night in the refrigerator.
• Reheat: Warm the soup slowly in a small pot over medium-low heat. Stir it frequently to keep the dairy from scorching on the bottom, and avoid using a microwave which can heat the soup unevenly and cause separation.
• Freeze: This Pioneer Woman Mulligatawny Soup doesn’t freeze well because of the high dairy content in the half-and-half. When dairy-heavy soups thaw, they often turn grainy or separate into oil and water, which ruins the velvety texture.

Pioneer Woman Mulligatawny Soup Nutrition Facts

Per serving (1 of 6):

• Calories: 320 kcal
• Protein: 14g
• Fat: 20g
• Carbohydrates: 22g
• Sugar: 9g
• Sodium: 980mg

FAQs

Can I use chicken thighs for the Pioneer Woman Mulligatawny Soup?

Yes, chicken thighs work great and stay even more tender than the breast. They might take an extra minute or two to brown properly because of the higher fat content, but the flavor is excellent.

Is the Pioneer Woman Mulligatawny Soup supposed to be very spicy?

No, it’s usually quite mild with a warm, earthy flavor from the curry powder. If you want a real burn, you’ll need to add a generous pinch of cayenne or use a “hot” style curry blend.

What can I use instead of half-and-half?

You can use whole milk for a lighter version or heavy cream if you want it even richer. Just keep in mind that milk won’t thicken the soup as much as the half-and-half does.

Why did my apples turn into mush?

You likely simmered them for too long or cut the pieces too small. Make sure you only add them in the last ten minutes of cooking so they keep a little bit of their snap.

Can I make this Pioneer Woman Mulligatawny Soup vegetarian?

Yes, you can swap the chicken for extra diced vegetables like carrots and cauliflower and use vegetable broth instead. It still has a great body thanks to the flour and cream base.

Try More Pioneer Woman Recipes:

• Pioneer Woman Crockpot French Onion Soup Recipe
• Pioneer Woman Beer Cheese Soup Recipe
• Pioneer Woman Turnip Green Soup Recipe