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Mulligatawny Soup – 3 SmartPoints

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It’s almost Fall, that means it’s the perfect season for soup! I thought I would get a head start today since it was only 70 degrees here in Michigan.

I love soup. Even if it is 90 degrees out I’ll make it. Not only is it tasty but it always fills me up! Mulligatawny is one of my favorites. I never thought I would like curry until I had this soup.

The recipe calls for 1 1/2 cups of chopped chicken breast. I like to make mine fresh (with a little bit of garlic powder, salt and pepper for some extra taste), but you can always use leftovers or a rotisserie chicken.

One of the reasons this soup is only 3 SmartPoints per serving is instead of using cream I use skim milk. I also minimize the butter to only one tablespoon.

Mulligatawny Soup

Yield: 7 one cup servings (3 SmartPoints each)


  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 tablespoon flour
  • 2 teaspoons curry powder
  • 5 cups canned chicken broth
  • 1 1/2 cups chopped skinless chicken breast, chopped
  • 1/2 green apple peeled and chopped
  • 1/2 cup mushroom chopped
  • 3/4 cup instant white rice
  • 4 ounces skim milk
  • salt and pepper to taste
  • chopped fresh chives


  1. Heat butter in a large soup pot. Add chopped onion, celery and carrots. Saute for five minutes.
  2. Add flour and curry powder, stirring constantly.
  3. Add the chicken broth, bring to a simmer and cook 15 minutes.
  4. Add the chicken, apple and mushrooms. Cook 15 minutes. Add the rice in the last five minutes.
  5. Finish by adding the milk, salt, pepper and chives.

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