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Mulligatawny Soup

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people


  • 4 chicken breasts
  • 1 turnip
  • 1 knob butter
  • 1 carrot
  • 1 onion
  • 1 tbsp hot curry powder
  • ½ tsp cloves
  • ½ tsp black peppercorns
  • 1 l bouillon veg stock
  • 1 handful sultanas
  • 1 oz long grain rice


  1. In a large saucepan, casserole or Dutch oven, melt the butter and seal the whole chicken breasts. Remove the chicken and place on a plate to one side. 

  2. In the same pan over, a low heat, soften the chopped onion, diced carrot, diced turnip, cloves, black pepper and curry powder in the remaining butter and chicken juices for a few minutes, adding a little more butter if necessary. 

  3. De-glaze the pan by adding the stock and the bring to a simmer over a medium heat. 

  4. Add the sultanas and rice, then add the chicken breasts back into the pan. 

  5. If cooking on a hob, cover and simmer for 1 ¼ hours. If cooking on the BGE, cook it uncovered, indirect with some smoking wood (hickory works well) on a low heat between 105 deg C - 150 deg C (225-300 deg F) checking it every 20 minutes to make sure it doesn’t reduce. If the soup level drops, add a small amount of stock. 

  6. Remove the chicken from the soup, shred it, then put back in. 

  7. Season to taste, then serve immediately with fresh crusty bread.