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Mulligatawny Soup

Submitted by Wendy Los, of Port Townsend

My very favourite food – I could eat it every day, and all the friends to whom I have given a container rave about it. Just yesterday, my dog-walking friend told me her husband said it was the best soup he’s ever had. Talk about blowing one’s own horn! I have recently added the spinach – fabulous!
This recipe can be doubled, tripled, etc., but don’t add more spinach to the increased amount of soup than this recipe calls for – it would be too much.

Serves four people.


  • 1 tablespoon vegetable oil
  • 1/2 pound skinless, boneless chicken breast, cut into bite-size pieces (I buy the double-cooked bite-size chicken breast meat from Costco and use a whole bag, because I always make a triple amount of soup and freeze it. If you use cooked chicken you don’t need the vegetable oil.)
  • 1 chopped, peeled Honey Crisp apple
  • 3/4 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 small box chopped frozen spinach (No need to thaw, just cut the frozen package in half with a sharp knife.)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 2 141/2-ounce cans fat-free less sodium chicken stock (I use the Knorr chicken cubes and make the broth myself.)
  • 1/2 cup mango chutney (Cut up any large pieces of mango.)
  • chopped fresh parsley for garnish (optional)


If you are using raw chicken, sauté it for a few minutes in a little vegetable oil in a very large pan (needed in my case as I usually triple the recipe). Then add apple, onion, carrot and celery and cook over medium heat for about 5 minutes, stirring often. Add flour, curry, ginger, red pepper and salt; stir well and cook for about 2 minutes. Stir in broth, chutney and spinach. Reduce heat, simmer for about 10 minutes, then add chicken (if you are using ready cooked) and put on low heat for about 1 hour.

You can double or triple the amount of soup (use only a half package of frozen chopped spinach no matter how much you make). It keeps well, and freezes beautifully. I have many containers in the freezer!

Cook’s Note: We loved the name of this soup, and had to try it. Delicious! We used rotisserie chicken, a Granny Smith Apple and fresh baby spinach, roughly chopped. For the chicken broth, we used a 32-ounce carton of Swanson’s Chicken Stock. We didn’t keep it on the stove for the full hour and took it off after 45 minutes. Delicious, and even better the next day! Served with some Red Lobster copycat cheesy biscuits, it got the family seal of approval.