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    Home » Soups

    Turkey Mulligatawny Soup Recipe

    Published: Sep 16, 2019 · Modified: Oct 26, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 6 Comments

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    Turkey mulligatawny soup is a great way to use up turkey leftovers. Substitute rotisserie chicken if you don't have turkey. Tons of flavor in this dairy-free version! 238 calories and 2 Weight Watchers SP
    Turkey mulligatawny soup is a great way to use up turkey leftovers. Substitute rotisserie chicken if you don't have turkey. Tons of flavor in this dairy-free version! 238 calories and 2 Weight Watchers SP #souprecipes #thanksgiving #weightwatchers

    Turkey Mulligatawny Soup Recipe

    While this Turkey Mulligatawny Soup recipe is ideal for using up Thanksgiving leftovers, its flavors are so good that it deserves to made throughout the year. Enter...leftover chicken! This healthy soup recipe falls into the same category as my Light Turkey & Corn Chowder. My family LOVES...and by that I mean that they request at least every couple of weeks...both of these soup recipes. Who am I to disappoint the masses?!

    If you love soup as much as I do, there are plenty of options in 10 Vegan Soup Recipes and 19 Healthy Instant Pot Soup Recipes, or you can opt for one of the recipes that I've made at least 25 times each (no kidding!), such as Pesto Turkey Tortellini Soup (30-minute recipe), Slow Cooker Vegetable Barley Soup and Thai Noodle Soup with Shrimp.

    What is Mulligatawny soup?

    • A good basic description of a Mulligatawny is a curry soup that combines meat or chicken with vegetables, curry spices, ginger, apples and rice.
    • Mulligatawny soup has its roots in Indian cooking, but from all accounts, originated from the merging of British and Indian cuisines to suit the tastes of the British colonialists in the late 18th century.

    Chopped onions, carrots and celery in a cast iron saucepan.

    Why isn't there any rice in this Mulligatawny soup recipe?

    • While rice is a traditional component of this soup, I chose to go with a grain-free option for this recipe.
    • Typically, the amount of rice used is small. For example, if I had added rice to this recipe, I would have used ¼ cup to ⅓ cup to match the proportions of the other ingredients. That being said, the rice has an important role in the texture of the soup. Rice, particularly white rice, releases starches into the water, which helps to produce a creamy broth (along with a dollop of cream or half-and-half).
    • In this grain-free and dairy-free recipe, I omitted the rice and cream, replacing them with cauliflower and coconut milk. As the cauliflower cooks and becomes very tender, it starts to break up, lending a thickened texture to the broth. If you'd like an even creamier result, mash some of the cauliflower with the back of a fork.

    Cauliflower florets in a large saucepan with sauteed vegetables with curry powder.

    Can I use chicken instead of turkey?

    • Absolutely! While this recipe is a fantastic way to use up leftover turkey at Thanksgiving or Christmas, it can just as easily be made with chicken.
    • One option is to chop and sauté chicken breasts. I suggest cooking the chicken first, then setting it aside. Add it back to the soup at the end of simmering the broth.
    • A second option is to poach chicken breasts, shred the meat, then add it into the soup at the end (like you would do with the turkey in the instructions below). If you are a weekend meal prep aficionado, poach extra chicken breasts ahead of time to cut down on the prep time when making this soup.
    • The last option is probably my favorite option because it requires almost zero effort. That's right...the life-saving rotisserie chickens. I buy mine from Costco because they are about half the price than grocery store rotisserie chickens.

    Mulligatawny soup is rich with curry flavors. This version uses leftover turkey or chicken, plus a dose of cauliflower. 238 calories and 2 Weight Watchers SP #healthyrecipes #turkey #cleaneating

    Other chicken or turkey leftover recipes:

    Light Turkey (or Chicken) & Corn Chowder
    Turkey Cranberry Wrap Sandwich
    Leftover Turkey (or Chicken) & Potato Pizza
    Light Chicken Potato Soup

    This fantastic dairy free Mulligatawny soup is a great way to use up leftover turkey or chicken. 238 calories and 2 Weight Watchers SP #leftoversrecipes #turkeyrecipes #wwfreestyle

    Turkey mulligatawny soup is a great way to use up turkey leftovers. Substitute rotisserie chicken if you don't have turkey. Tons of flavor in this dairy-free version! 238 calories and 2 Weight Watchers SP #souprecipes #thanksgiving #weightwatchers

    Turkey Mulligatawny Soup Recipe

    Turkey mulligatawny soup is a great way to use up turkey leftovers. Substitute rotisserie chicken if you don't have turkey. Tons of flavor in this dairy-free version! 238 calories and 2 Weight Watchers SP
    5 from 1 vote
    Print Pin Rate
    Course: Soups
    Cuisine: Indian
    Keyword: Dairy Free, Mulligatawny soup
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 4 Servings
    Calories: 238.1kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 2 teaspoons olive oil
    • ½ yellow onion chopped
    • 2 large carrots cut into thin half-circles
    • 2 large celery stalks chopped
    • 1 medium Gala apple cored & diced
    • 3 large garlic cloves minced
    • 2 ½ teaspoons curry powder
    • ¾ teaspoons dried thyme
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon grated nutmeg
    • ⅛ teaspoon cayenne pepper (optional)
    • 2 cups small cauliflower florets
    • 4 cups chicken broth
    • ¾ pound chopped cooked turkey meat, skinless (about 3 cups) (about 2 c light meat and 1 c dark meat)
    • ⅓ cup lite coconut milk
    • 3 tablespoons minced flat-leaf parsley
    Prevent your screen from going dark

    Instructions

    • Heat the olive oil in a large saucepan set over medium heat. Add the onion, carrots, celery and apple. Cook, stirring occasionally, until the vegetables are tenders, about 5 minutes.
    • Add the garlic, curry powder, thyme, salt, cinnamon, nutmeg and cayenne (if using). Cook, stirring constantly, for 1 minute.
    • Stir in the cauliflower, then add the chicken broth. Stir to combine. Increase the heat to medium-high and bring the mixture to a boil.
    • Once boiling, reduce to a simmer. Cook until the cauliflower is tender when pierced with a fork, about 25 minutes.
    • Stir in the turkey and coconut milk. Cook to heat, about 2 minutes.
    • Stir in the parsley. Serve.

    Notes

    Weight Watchers Points: 2 (Freestyle SmartPoints), 6 (Points+)

    Nutrition

    Serving: 1.25Cups | Calories: 238.1kcal | Carbohydrates: 17.7g | Protein: 28.7g | Fat: 6.1g | Saturated Fat: 2.1g | Cholesterol: 17.7mg | Sodium: 833.3mg | Potassium: 700.6mg | Fiber: 4.9g | Sugar: 9.5g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    This fantastic dairy free Mulligatawny soup is a great way to use up leftover turkey or chicken. 238 calories and 2 Weight Watchers SP #leftoversrecipes #turkeyrecipes #weightwatchers

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. Judy

        September 23, 2019 at 12:14 pm

        Recipe mentions garlic but doesn't give the amount. Please help?

        Reply
        • Dara

          September 23, 2019 at 12:18 pm

          Hi Judy, I apologize for the omission! Three large cloves should do the trick.

          Reply
          • Judy

            September 23, 2019 at 12:45 pm

            Thanks so much, I was ready to start cooking. You saved the day.

            Reply
            • Dara

              September 23, 2019 at 12:54 pm

              I'm so glad! I hope you enjoy the soup.

              Reply
      2. Sue C.

        September 16, 2019 at 2:33 pm

        Is the coconut milk use in this recipe the type that comes in a can?

        Reply
        • Dara

          October 08, 2019 at 6:22 pm

          Yes! Be sure to use coconut milk, rather than coconut cream.

          Reply

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