chicken mulligatawny soup recipe

Written ByJenny Smyth Posted on
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The Best chicken mulligatawny soup recipe

I’m so excited to share with you one of my family’s favorite recipes – Chicken Mulligatawny Soup. This hearty soup is a staple in our household, and for good reason. It’s a perfect blend of flavors and textures that will leave you feeling warm and satisfied. The dish originated in the Indian subcontinent, where it was known as ‘mulligatawny’, which roughly translates to ‘pepper water’.

The recipe I’m sharing with you today is a modified version of the traditional Indian recipe, adapted to suit American tastes and ingredients. The first time I had this soup was at my grandmother’s house. She would make it for special occasions like holidays and family gatherings. It was always a hit with my siblings and me, and we would eagerly await the day she would announce that she was making it for dinner.

Over the years, I’ve experimented with different variations of the recipe, but this one remains my favorite. One of the things I love about this soup is its versatility. You can serve it as a main course or as a side dish. It’s also an excellent way to use up leftover chicken or vegetables.

My kids love helping me make this soup, especially when we get to add all the toppings like crusty bread, chopped fresh herbs, and a dollop of yogurt. In addition to being delicious, this soup is also incredibly healthy. It’s packed with protein from the chicken and vegetables, making it an excellent choice for a weeknight dinner or a special occasion meal. The best part?

It’s incredibly easy to make! All you need is some basic pantry staples and a bit of prep work before you can enjoy this comforting bowl of goodness. As I mentioned earlier, this soup has been a staple in our household for years. We’ve made it countless times, but every time we do, it feels like we’re experiencing it for the first time all over again.

The flavors are complex yet harmonious, and the texture is just right – not too thick or too thin. If you’re looking for a new recipe to try out on your family or friends, look no further! This Chicken Mulligatawny Soup recipe is sure to be a hit. Whether you’re serving it as part of a holiday meal or just want something comforting on a chilly evening, this soup is sure to satisfy your taste buds and warm your heart.

Chicken Mulligatawny Soup

4.8 from 1549 votes

A warm and comforting Indian-inspired soup made with chicken, lentils, and aromatic spices. This creamy, mildly spiced soup is perfect for a cozy meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tbsp vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1/2 cup red lentils, rinsed
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 cup coconut milk
Salt and black pepper to taste
2 tbsp fresh lemon juice
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, and cayenne pepper.
4Stir constantly for 1 minute until fragrant.
5Add the chicken pieces and cook, stirring, until they are lightly browned on all sides, about 5 minutes.
6The chicken should be opaque on the outside but not fully cooked through.
7Stir in the rinsed red lentils, chicken broth, and diced tomatoes with their juices.
8Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 20 minutes until the lentils are tender and the chicken is cooked through.
9Stir in the coconut milk and season with salt and black pepper to taste.
10Simmer for another 5 minutes until the soup is heated through and slightly thickened.
11Remove the pot from the heat and stir in the fresh lemon juice.
12Ladle the soup into bowls and garnish with chopped fresh cilantro before serving.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 6g🍬Sugars: 6g🥩Protein: 25g

📝Notes

For a thicker soup, mash some of the lentils against the side of the pot before adding the coconut milk. You can also use boneless skinless chicken breast if preferred, but reduce the simmering time to 15 minutes to avoid drying out the meat.

Watch Video Of How Chicken Mulligatawny Soup Works

This Chicken Mulligatawny Soup recipe is perfect for any occasion – whether you’re hosting a holiday feast or just want something comforting on a chilly evening. The best part?

It’s incredibly easy to make! All you need is some basic pantry staples and a bit of prep work before you can enjoy this delicious bowl of goodness.

One thing I love about this soup is its versatility – you can serve it as a main course or as a side dish. It’s also an excellent way to use up leftover chicken or vegetables.

❓ Frequently Asked Questions About Chicken Mulligatawny Soup

Q: What is Mulligatawny Soup?

Mulligatawny Soup is a type of Indian-inspired soup that originated in the subcontinent. It typically consists of chicken or lamb broth flavored with spices such as cumin, coriander, and turmeric.

Q: What type of chicken should I use for this recipe?

For this recipe, you can use either boneless chicken breasts or thighs. If using breasts, be sure to remove any excess fat before chopping them into bite-sized pieces.

Q: Can I make this soup in advance?

Yes, you can make this soup in advance! Simply prepare all the ingredients up until the last step (adding the cream), then refrigerate or freeze until ready to serve.

Q: How do I store leftover Mulligatawny Soup?

To store leftover Mulligatawny Soup, let it cool completely before transferring it to an airtight container in the refrigerator. You can also freeze it for up to 3 months – simply thaw overnight in the fridge before reheating.

Q: Can I customize this recipe with my own spices?

Of course! Feel free to experiment with different spice combinations to suit your taste preferences.

Q: Is this soup suitable for vegetarians/vegans?

No, unfortunately not – as written, this recipe includes chicken broth and heavy cream which are not suitable for vegetarians/vegans.

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