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Chicken Mulligatawny Soup Recipe

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3.8 from 4 reviews

A warming and flavorful Chicken Mulligatawny Soup combining tender chicken, aromatic spices, vegetables, lentils, and rice for a hearty Indian-inspired dish, perfect for a comforting meal.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 Medium Onion, sliced
  • 1 Small Green Chili Pepper (optional), slit lengthwise
  • 2 Small Celery Stalks, sliced
  • 1 Small Carrot, sliced
  • 1 Medium Potato, diced
  • 1 Apple, peeled and cut into cubes

Proteins & Legumes

  • 1 Piece Chicken Breast, cut into bite-sized pieces
  • 1/2 Cup Red Split Lentils (Masoor dal)

Grains

  • 1/2 Cup Uncooked Rice

Liquids & Sauces

  • 2 Tablespoons Oil (olive, vegetable, or other)
  • 2 Tablespoons Tomato Sauce
  • 5 Cups Water
  • 2 1/2 Cups Chicken Stock

Spices & Seasonings

  • 1 Tablespoon Ginger + Garlic paste (or finely chopped ginger and garlic)
  • 1 Tablespoon Curry Powder
  • 1 Teaspoon Turmeric Ground
  • 1 Teaspoon Cumin Seeds Ground
  • 1 Teaspoon Coriander Seeds Ground
  • Salt, to taste
  • 1/2 Teaspoon Black Pepper Ground
  • 2 Small Bay Leaves

Garnish

  • Fresh Cilantro (aka fresh Coriander), chopped

Instructions

  1. Prepare Vegetables and Chicken: Peel and slice the onion, carrot, and celery; slit the green chili pepper lengthwise if using. Peel and dice the potato, peel and cube the apple, and cut the chicken breast into bite-sized pieces. Have all ingredients ready before cooking.
  2. Sauté Aromatics: Heat oil in a large soup pot over medium heat. Add sliced onion, green chili pepper, celery, and carrot. Sauté until the vegetables begin to soften and the onion becomes translucent.
  3. Add Potato: Add the diced potato to the pot and stir-fry for about a minute to coat it well with the aromatics.
  4. Add Ginger-Garlic and Curry Powder: Reduce the heat to low and stir in the ginger-garlic paste (or finely chopped ginger and garlic) and curry powder. Mix thoroughly to combine and release fragrance.
  5. Cook Chicken: Increase heat to medium-high and add the bite-sized chicken pieces. Stir-cook for about a minute until the chicken starts to brown slightly.
  6. Add Additional Spices: Add turmeric powder, ground cumin, and ground coriander and stir-fry to coat the chicken and vegetables evenly with the spices.
  7. Add Tomato Sauce and Seasonings: Stir in the tomato sauce, salt to taste, and black pepper. Mix everything well and cook for another minute.
  8. Add Liquids: Pour in the water and chicken stock. Stir well to combine all ingredients.
  9. Add Lentils, Rice, Apple, and Bay Leaves: Add the red split lentils, uncooked rice, cubed apple, and bay leaves into the soup. Stir gently to incorporate.
  10. Simmer Soup: Cover and cook the soup over medium heat for about 30 minutes, stirring occasionally, until the soup thickens and all ingredients including chicken, lentils, rice, and vegetables are fully cooked.
  11. Serve and Garnish: Remove bay leaves. Serve the mulligatawny soup hot, garnished generously with freshly chopped cilantro.

Notes

  • Ginger + Garlic paste can be store-bought or made fresh by blending equal parts peeled ginger and garlic cloves.
  • Green chili is optional and can be adjusted according to spice preference.
  • Use chicken stock for richer flavor; water can be used with extra seasoning if preferred.
  • Adjust salt and pepper to taste at the end of cooking if needed.
  • You can substitute red split lentils with yellow lentils but cooking time may vary slightly.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://avascooking.com/chicken-mulligatawny-soup-recipe/