Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mulligatawnski Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


A soup satisfying enough to stand alone as a complete meal, this flavorful soup is packed with delicious ingredients like chicken, quinoa, and apples that compliment the coconut curry base. Freezes well as a batch prep meal!


  • 1 tbsp butter
  • 1 cup each celery, onions,and carrots, chopped
  • 1 clove garlic, minced
  • 4 boneless, skinless chicken breasts, cut into 1 inch cubes
  • 2 tsp curry powder
  • 1 tsp chili powder
  • ½ tsp cumin
  • 6 cups chicken broth
  • 1 can tomatoes, drained and cut up
  • ¾ cup quinoa, dry
  • ½ tsp freshly-cracked pepper
  • 2 cups Granny Smith apples, peeled, cored, and diced
  • ¼ cup fresh parsley, chopped
  • ¾ cup light coconut milk
  • 1 tsp lemon juice


  1. Melt butter in a large soup pot over medium heat. Add celery, onions, carrots, and garlic. Cook and stir for 3 – 4 minutes until vegetables begin to soften and onions become translucent.
  2. Add chicken and cook until chicken is no longer pink. Add curry powder, chili powder, and cumin and stir for another 4-5 minutes.
  3. Add broth, tomatoes, quinoa, and pepper. Bring to a boil then reduce heat to medium low. Cover and simmer for 20 minutes.
  4. Add apples, coconut milk and parsley. Simmer for 10 more minutes.
  5. Remove from heat, add lemon juice and enjoy!


If you don’t have cumin or chili powder lying around, add an extra 1-2 tsp curry powder.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soups
  • Method: Stove Top
  • Cuisine: Indian Fusion