Chicken Mulligatawny Noodle Soup

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Note to self:

This is absolutely delicious! Like seriously holy grail, both me and Moudi had two servings each and I may or may not have snuck in a few more bites when I was supposed to be packing it away for the fridge. ¯\_(ツ)_/¯  Now I usually don’t like leftovers because I love cooking new things everyday but this was one instance where I regretted cutting the recipe in half and considered making more the next day. It was THAT good! I love the addition of these noodles from “A taste of Thai”, they’re sort of like pad Thai noodles and pretty hearty and soak up a lot of the soupy goodness. I think I got them from Publix or Krogers, I don’t really remember but you can find them in the international aisle with all the Asian, Indian and Latin products. This is definitely going to be a staple in our household from now on.

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Oh! and speaking of staples, I know I’ve gotten questions on what brand of chicken stock I use since I only eat halal and kosher. I use these halal Maggi chicken bouillon cubes, and I use a 1:1 ratio of water to bouillon cubes. But keep in mind that when using these you have to adjust the salt in the recipes or be more careful because these contain a lot of salt.

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I adapted this recipe from and while in their version they used rice I prefer using noodles. I feel like it makes for more of a hearty and fun dish.


  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 cup of diced onions
  • ½ cup of diced celery
  • ½ cup of diced carrots
  • 1 bay leaf
  • 2 tsp yellow curry powder
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ crushed red pepper
  • 2 maggi bouillon cubes
  • 4 cups of water
  • 2 chicken breasts
  • ½ salt
  • 1 tart apple, cored, peeled, and chopped (I used granny smith apple)
  • Straight cut rice noodles (I used the brand “A taste of Thai” but you can use any of your favorite noodles)
  • ¼ cup heavy whipping cream


  1. Heat 1 tbsp of butter and 1 tbsp of olive oil on medium high heat in a large pot.
  2. Add 1 cup of onions, ½ cup celery, ½ cup carrots.
  3. Add 2 tsp of curry powder, ¼ tsp ground cumin, ¼ tsp ground coriander, ¼ crushed red pepper, and 1 bay leaf and mix to coat.
  4. Cook for 5-10 minutes until just starting to soften.
  5. In a small sauce pan add 2 cups of water and 2 maggi bouillon cubes and heat until dissolved.
  6. Add 2 cups of chicken stock to pot with vegetables, along with 2 cups of water, ½ tsp salt and 2 chicken breasts.
  7. Bring to a boil and then reduce the heat to a simmer. Cover with a lid and cook for 20 minutes.
  8. Remove the chicken pieces from the pot. (They should be just cooked through. If not, return them to the pot for another 5 minutes or so, until they are cooked through.) Place on a cutting board and shred with two forks.
  9. Bring the soup back to a boil, and add 1 diced granny smith apple and a handful of the rice noodles.
  10. Cook for about 4-6 minutes, then reduce he heat to medium and add the shredded chicken back in.
  11. Remove the bay leaf, and stir in ¼ cup of heavy cream.

Serving size: 2-4 people


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Original recipe adapted from:

4 Comments Add yours

  1. Great looking soup.

    1. foodjabi says:

      Thank you!!

  2. Reblogged this on mamabatesmotel.

    1. foodjabi says:

      Thank you so much!

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