Heinz Mulligatawny Soup Ingredients & Recipe

Heinz Mulligatawny Soup is a British pantry classic with roots in Anglo-Indian cuisine—a mildly spiced, curried soup traditionally made with chicken, apples, rice, and a hint of coconut. While the canned version is convenient, making it from scratch with the same core ingredients delivers a fresher, more aromatic bowl that comes together in under an hour. This recipe mirrors the Heinz flavor profile: gently sweet, warmly spiced, and satisfyingly thick, perfect for a chilly lunch or a light supper.

Ingredients

2 tablespoons (30 ml) vegetable oil
1 large onion, finely chopped (about 1 ½ cups / 190 g)
2 celery stalks, diced (about 1 cup / 120 g)
1 large carrot, peeled and diced (about ¾ cup / 100 g)
1 large Granny Smith apple, peeled, cored, and diced (about 1 ½ cups / 200 g)
2 cloves garlic, minced
1 tablespoon (6 g) curry powder (mild or medium)
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) ground turmeric
¼ teaspoon (0.5 g) cayenne pepper (optional, for heat)
6 cups (1.4 L) chicken broth (low-sodium)
1 cup (185 g) long-grain white rice, rinsed
1 cup (240 ml) canned coconut milk (full-fat)
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5 g) salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 cup (140 g) cooked chicken, shredded (rotisserie or leftover)
2 tablespoons (8 g) fresh cilantro, chopped (for garnish)

Instructions

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, and carrot; cook, stirring occasionally, until softened, about 5–7 minutes.
Stir in the apple and garlic; cook for 2 minutes more.
Add the curry powder, cumin, turmeric, and cayenne (if using). Stir constantly for 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low.
Add the rice; cover and simmer gently for 15 minutes, stirring once halfway.
Stir in the coconut milk and shredded chicken. Continue to simmer uncovered for 10 minutes, until the rice is tender and the soup has thickened slightly.
Remove from heat; stir in the lemon juice. Season with salt and pepper to taste.
Ladle into bowls and garnish with fresh cilantro. Serve hot.

Tips

Rice type: Use long-grain white rice for the lightest texture. Brown rice will take longer to cook and will make the soup starchier; if substituting, cook the rice separately and add at the end.
Curry powder: Choose a good-quality curry powder (Madras or garam masala blend) for the best flavor. If you only have curry paste, use 1 tablespoon (15 g) and reduce the salt slightly.
Chicken: Leftover rotisserie chicken works perfectly. For a vegetarian version, omit the chicken and use vegetable broth—add a can of chickpeas for protein.
Don’t overcook the rice: The soup will continue to thicken as it sits. If you prefer a thinner consistency, add extra broth or water when reheating.

Serving Suggestions

Serve this mulligatawny soup with warm naan, crusty bread, or steamed basmati rice on the side. A dollop of plain yogurt and a squeeze of lime brighten the flavors. For a heartier meal, pair it with a grilled cheese sandwich or a simple green salad.

Variations

Vegetarian: Swap chicken broth for vegetable broth, omit the chicken, and add 1 cup (150 g) of cooked chickpeas or lentils.
Spicier: Add 1–2 finely chopped fresh green chilies with the garlic, or increase the cayenne to ½ teaspoon (1 g).
Fruitier: Add ½ cup (75 g) of raisins or sultanas along with the apple for extra sweetness.
Creamier: Replace the coconut milk with 1 cup (240 ml) of heavy cream or half-and-half for a richer, less coconut-forward soup.
Slow cooker: Sauté the vegetables and spices first, then transfer to a slow cooker with the broth and rice; cook on low for 4–5 hours, adding the coconut milk and chicken in the last 30 minutes.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken as the rice absorbs liquid; add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout (165°F / 74°C if using a thermometer). You can also microwave individual portions in 1-minute intervals, stirring between. Freeze for up to 3 months in freezer-safe containers; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use leftover cooked rice instead of raw? Yes—add 2 cups (300 g) of cooked rice at step 6 and simmer for just 5 minutes to heat through. This avoids overcooking the rice.

What is the best curry powder for mulligatawny? A mild or medium Madras curry powder works well. If you prefer a more aromatic flavor, use a garam masala blend, but reduce the amount to 2 teaspoons (4 g) and add a pinch of ground coriander.

Can I make this soup gluten-free? Yes, the recipe is naturally gluten-free as long as your curry powder and chicken broth are certified gluten-free. Check labels on pre-packaged broths and spice blends.

Why does my soup taste bland? Curry powders lose potency over time. If your powder is older than 6 months, consider toasting it in the oil with the spices for an extra minute. Also, don’t skip the lemon juice—it brightens all the flavors.

Can I use chicken thighs instead of breast? Absolutely. Cook boneless, skinless thighs in the soup during step 4, then shred them after about 20 minutes. The dark meat adds more flavor and moisture.

Is this soup supposed to be thick or thin? Traditional mulligatawny is moderately thick, like a chowder. The rice releases starch as it cooks, naturally thickening the broth. If it becomes too thick, thin it with extra broth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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