Chicken Mulligatawny Noodle Soup


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! This is definitely going to be a staple in our household from now on. 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.


  • 1/2 chicken (chicken cut into 8 pieces)
  • 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
  • ½ salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ crushed red pepper
  • 2 Maggi chicken bouillon cubes
  • 4 cups of water
  • 1 tart apple, cored, peeled, and chopped (I used granny smith apple)
  • 6-8 oz cooked spaghetti
  • ¼ cup heavy whipping cream


  1. Parboil chicken by adding chicken into boiling salted water for 5 minutes. There will be a foamy gray substance on top with all the impurities and you’ll discard that and rinse and drain chicken.
  2. Boil spaghetti and set aside.
  3. Heat 1 tbsp of butter and 1 tbsp of olive oil on medium high heat in a large pot.
  4. Add 1 cup of onions, ½ cup celery, ½ cup carrots.
  5. Add 2 tsp of curry powder, ½ tsp ground cumin, ½ tsp ground coriander, ½ crushed red pepper, ½ tsp salt, 2 maggi chicken bouillon cubes and 1 bay leaf and mix to coat.
  6. Cook for 5 minutes, add parboiled chicken, lower heat to medium and cook for 5 minutes or until veggies are softened.
  7. Add 4 cups of water, bring to a boil and then reduce the heat to a simmer. Cover with a lid and cook until chicken is cooked through. (About 5 minutes)
  8. Remove the chicken pieces from the pot and shred.
  9. Remove the bay leaf.
  10. Bring the soup back to a boil, and add 1 diced granny smith apple, shredded chicken and cooked spaghetti.
  11. Cook for about 2-3 minutes, then reduce the heat to medium
  12. Turn off heat and stir in ¼ cup of heavy cream. Enjoy hot!

Recipe adapted from

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