Turkey Mulligatawny Soup
Turkey Mulligatawny Soup is a great way to use leftover turkey (or you can also use chicken!). It’s a healthy Indian inspired soup which is packed with cauliflower rice, carrots, celery and cubed turkey (or chicken) all in a rich curry spiced broth. This soup is Paleo, Whole30 and Low Carb.
My mom used to make Mulligatawny Soup a few days after Thanksgiving each year once we were tired of eating turkey sandwiches. It’s a soup with Indian origins that is slightly spicy, hearty and perfect for winter. It’s a fantastic way to use up leftover turkey, but diced chicken (either breasts or thighs) would also work. This Whole30 Mulligatawny Soup freezes well too, so if you have lots of turkey, double the recipe and freeze some for easy weeknight dinners.
Looking for other ways to use up leftover Thanksgiving turkey? Here are a few other recipes where you can swap the chicken for turkey:
- Chicken Pot Pie Soup
- BLT Chicken Salad Wraps
- Chicken & Cauliflower Rice Soup
- Broccoli & Chicken Casserole
- Leftover Turkey Soup
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Turkey Mulligatawny Soup
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 2 sticks celery finely diced
- 1 apple cored and finely diced
- 4 cloves garlic crushed
- 4 cups chicken stock
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 tsp garam masala
- 1/2 tsp cinnamon
- 1 can coconut milk
- 3 cups cook cubed turkey (or chicken)
- 3 1/2 cups cauliflower rice
- 2 tbsp chopped cilantro (for garnish)
Instructions
- Heat the olive oil in a pot on medium heat. Add in the onion and cook for 3 minutes until the onion begins to soften.
- Add the diced carrot, celery, apple and garlic to the pan, season with salt and saute for 5 minutes until the carrot and apple begin to soften.
- Pour in the chicken stock and spices and bring to a gentle simmer before adding in the coconut milk, diced turkey (or chicken) and cauliflower rice. Leave to simmer for 8 minutes before serving garnished with chopped cilantro.
Nutrition
Delicious! You will LOVE this l!
We made this over the weekend with leftover Turkey. The soup was so delicious, in fact, that today – a mere five days after Thanksgiving – I’m making it again but with chicken since we used all of our turkey 😉
Minor modifications:
1) I briefly toasted spices before in the chopped veg mixture before I added the stock
2) I used reduced fat coconut milk (it’s all we had on hand)
3) we are not in a protocol per se, and I had a russet potato, so I finely diced it and added along with the cauli rice
4) for the 2nd batch I cubed 1.5 lbs chicken thighs and tossed them in when I added the stock, simmered fir about 5 before adding the potato / cauli and simmering for another 5-10
Yum Yum Yum! Highly recommend!
This soup was absolutely amazing. It had so much flavor and was very easy to make. Thank you so much for sharing this recipe. I will definitely make this one again!
Wow! This soup was incredibly delicious! I loved making it and having the leftovers for the rest of the week. I think I want this to be a more frequent dish in my meal planning, so I’ll probably try it with chicken next. Thank you so much for this recipe! Such a winner!!!
This soup was super easy to make and absolutely delicious! I’ll definitely make this one again!
perfect for Thanksgiving leftovers. Simple to make and the spices make it SO tasty!
This was so delicious and easy to make! I was worried about the amount of cauliflower, because I don’t typically care for cauliflower, but, OH MY! This was so wonderful!!!! The cauliflower absorbs the seasonings and takes on a while new flavor profile! I made it for my family and extended family with the leftovers from Thanksgiving, and they all are raving about it. Already I’m sharing your recipe with all of them! So hearty too! Thank you for sharing this, it is bound to be a new tradition in our household!