Mulligatawny Soup

Ghee is a form of clarified butter used in Indian cuisine. You can make it yourself or find jars of it in the oil section of many grocery stores.

Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. ghee
  • 1 medium yellow onion, diced
  • 2 stalks celery, finely diced
  • 4 large carrots, peeled and sliced
  • 2 cloves garlic, minced
  • ¼ tsp. ground turmeric
  • ½ tsp. ground coriander
  • ¼ tsp. red pepper flakes
  • ½ tsp. dried cumin
  • ½ tsp. ground cardamom
  • ½ tsp. ground ginger
  • 1½ tsp. salt
  • ½ tsp. ground black pepper
  • 8 cups chicken broth
  • 1 lb. boneless, skinless chicken breast, cut into 1" chunks.
  • 2 cups cooked basmati rice
  • 4 Tbsp. chopped fresh cilantro


  • Melt the ghee in the Dutch oven over medium heat. Add the celery and carrot; sauté for 3 to 5 minutes, or until soft. Add the diced onion and sauté until transparent. Add the garlic and sauté for an additional 30 seconds.
  • Stir the turmeric, coriander, red pepper flakes, cumin, cardamom, ginger, salt, and pepper into the sautéed vegetables. Stir in the chicken broth. Bring to a boil; reduce the heat, cover, and simmer for 30 minutes. Add the chicken and rice and return to a simmer. Simmer uncovered, stirring occasionally, for an additional 15 minutes. Taste for seasoning and add additional salt, if needed. Serve garnished with chopped cilantro.