Chicken Mulligatawny Soup with Tikka Masala Orzo

Serving Size: 4-6
Prep Time:  15 Minutes
Cook Time: 50 Minutes
Total Time:  1 Hour, 5 Minutes


1/2 lb. Pappardelle's Tikka Masala Orzo
2 Tbsp. butter

1 Tbsp. extra-virgin olive oil

1 large yellow onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

2 bay leaves 
4 tsp. curry powder

1-1/4 lb. boneless, skinless chicken thighs

2 cups chicken stock

1-1/2 tsp. kosher salt

2 Granny Smith apples, cored, peeled & chopped

1/4 cup heavy cream

Fresh cilantro, for garnish


  1. In a large Dutch oven, heat butter and olive oil on medium heat. Add onion, celery and carrot and cook until softened, about 5 minutes. Add bay leaves and curry powder and stir well.
  2. Add chicken thighs and stir to coat. Add chicken stock, 2 cups water, and salt. Bring to a simmer, cover, and cook for about 20 minutes. Remove chicken (making sure it’s fully cooked) and set aside to let it cool. Once cooled, shred chicken using two forks.
  3. Add pasta and apple and cook, stirring occasionally, until pasta is al dente, about 10-12 minutes.
  4. Add chicken back in and cook for 5 minutes. 
  5. Add in heavy cream and cook for more 5 minutes. Remove from heat and let sit for 5 minutes.
  6. Divide the soup into serving bowls and garnish with cilantro leaves. Serve and enjoy!