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 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.
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 1/4 cup to 1/3 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.
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.
Other chicken or turkey leftover recipes:
Light Turkey (or Chicken) & Corn Chowder {Cookin’ Canuck}
Leftover Turkey (or Chicken) & Potato Pizza {Cookin’ Canuck}
Leftover Turkey & Cranberry Sauce Salad {The Healthy Maven}
Leftover Chicken or Turkey Pasta Skillet {An Italian in my Kitchen}
Turkey Mulligatawny Soup Recipe
Ingredients
- 2 teaspoons olive oil
- 1/2 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 1/2 teaspoons curry powder
- 3/4 teaspoons dried thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon cayenne pepper (optional)
- 2 cups small cauliflower florets
- 4 cups chicken broth
- 3/4 pound chopped cooked turkey meat, skinless (about 3 cups) (about 2 c light meat and 1 c dark meat)
- 1/3 cup lite coconut milk
- 3 tablespoons minced flat-leaf parsley
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
Nutrition
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Sue C. says
Is the coconut milk use in this recipe the type that comes in a can?
Dara says
Yes! Be sure to use coconut milk, rather than coconut cream.
Judy says
Recipe mentions garlic but doesn’t give the amount. Please help?
Dara says
Hi Judy, I apologize for the omission! Three large cloves should do the trick.
Judy says
Thanks so much, I was ready to start cooking. You saved the day.
Dara says
I’m so glad! I hope you enjoy the soup.