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Chicken Mulligatawny Soup Recipe

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4.1 from 9 reviews

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

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Vegetables & Produce

  • 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)
  • Cilantro Fresh (aka fresh Coriander) for garnish

Proteins & Staples

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

Spices & Seasonings

  • 1 Tablespoon Ginger + Garlic (paste or finely chopped, see Notes)
  • 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

Liquids & Oils

  • 2 Tablespoon Oil (Olive, vegetable or other cooking oil)
  • 2 Tablespoon Tomato Sauce
  • 5 Cups Water
  • 2 1/2 Cups Chicken Stock

Instructions

  1. Prepare Vegetables: Peel and slice the vegetables small, peel and core the apple, then cut into small cubes. Cut the chicken breast into bite-sized pieces and gather all other ingredients ready for cooking.
  2. Sauté Aromatics: Heat a large soup pot with the oil over medium heat. Add the sliced onion, green chili pepper, celery, and carrot and sauté until softened and fragrant.
  3. Add Potato and Stir-Fry: Add the diced potato to the pot and stir-fry for about one minute to coat with the aromatics.
  4. Add Ginger-Garlic and Curry Powder: Reduce heat to low; add the ginger-garlic paste and curry powder. Mix well to combine and allow the spices to release their aroma.
  5. Cook Chicken: Increase heat to high and add the cut chicken pieces. Stir-cook the chicken for about one minute until it starts to brown slightly.
  6. Add Additional Spices: Sprinkle in turmeric, ground cumin, and ground coriander, then stir-fry the mixture again to blend the flavors thoroughly.
  7. Add Tomato Sauce and Seasonings: Pour in the tomato sauce, add salt and ground black pepper, stirring the entire mixture to combine.
  8. Add Liquids: Pour in the water and chicken stock, stirring well to combine all ingredients into the soup base.
  9. Add Apple, Bay Leaves, Lentils, and Rice: Incorporate the apple cubes, bay leaves, red split lentils, and uncooked rice into the pot. Mix everything evenly.
  10. Simmer to Cook: Cook the soup over medium heat for about 30 minutes, stirring occasionally, until the soup thickens, the lentils and rice are tender, and the chicken is fully cooked.
  11. Serve: Remove the bay leaves and ladle the hot soup into bowls. Garnish with freshly chopped cilantro and serve immediately.

Notes

  • You can use ginger-garlic paste for convenience or finely chop fresh ginger and garlic if preferred.
  • Adjust the amount of green chili according to your preferred spice level; omit if you want a milder soup.
  • Use chicken stock for richness, or substitute with vegetable stock if desired.
  • This soup thickens naturally from lentils and rice; if it becomes too thick, add more water or stock to adjust consistency.
  • For a vegan version, substitute chicken with tofu and use vegetable stock.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian

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