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Mulligatawny Noodle Soup

  • Author: Lisa Keys
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: serves 6 1x


Indian in origin, Mulligatawny soup is a creamy chicken soup flavored with curry and apples. Traditionally it calls for rice, but I switch out the rice for wholesome udon noodles and boost the healthfulness with a bit of turmeric. I like to call it my Souper Bowl of soup.



Mulligatawny Noodle Soup







2 tablespoons butter

1 cup chopped onion (1 medium)

1 cup shredded carrots (2 carrots)

2 stalks celery, chopped (include the leaves)

1 (7.27 oz) package Fortune Udon Noodles Chicken

2 teaspoons curry powder

1 teaspoon ground turmeric

¼ teaspoon ground black pepper

23 cups diced cooked chicken 

1 crisp apple, peeled and diced

4 cups (32 oz. carton) chicken broth

1 cup unsweetened coconut milk

2 tablespoons chopped fresh basil or cilantro

2 green onions, thinly sliced


  1. In a large pot or Dutch oven melt butter over medium heat.
  2. Add onion, carrots and celery; stir and cook 3 to 5 minutes or until onions begin to soften.
  3. Stir in Fortune flavor packet, curry powder, turmeric and black pepper.
  4. Add chicken, apples and broth. Turn up heat to medium-high and bring to a simmer.
  5. Add udon noodles and coconut milk.
  6. Cook, stirring to separate noodles, for 3 to 4 minutes or until heated through.
  7. Ladle into serving bowls. Garnish each serving with a sprinkle of herbs and green onions. 
  • Category: soups and stews
  • Method: stovetop

Keywords: udon, noodles, Indian, comfort food, recipe contest, turmeric