Chicken Mulligatawny Soup
When you take the indulgent flavors of curry and combine it with the rich comfort of soup, you get one of my all time favorite recipes – chicken mulligatawny soup! It’s a hearty, filling dish that will satisfy the whole family. Make a big batch for your loved ones tonight!
CHICKEN MULLIGATAWNY SOUP
So, what is it? Mulligatawny soup is a South Indian dish that’s traditionally made with lentils and curry powder. It’s SO good!
If you’ve never had it before, prepare to fall deeply in love with this yellow curry soup. It’s a flavorful, robust soup made with an array of spices like smoked paprika and turmeric. It also has other wonderfully flavorful ingredients like garlic and ginger!
Made with chopped chicken breast and red lentils, this soup is sure to fill everyone’s bellies. More often than not, soups can be a little too light to be an entire entree. However, this mulligatawny recipe is protein packed and bursting with flavor.
Need another reason to love this recipe? It’s super easy to follow and can be whipped up in about a half hour. Next time you need a big bowl of comfort, skip the usual chicken noodle and curl up with a helping of this chicken mulligatawny soup!
HOW TO MAKE IT
If you’re anything like me, you love a good one pot recipe. There’s just nothing quite like dinner being in one big pot! It’s not only easier to cook in one dish, but cleanup is so much better too. I’m obsessed!
As much as I love throwing everything in a pot and walking away, this recipe does require you to add certain ingredients step by step. Don’t worry, though – the end result is a soup so tasty, you’ll be making it over and over again!
Start off by preparing the pan. Heat the olive oil in a large dutch oven or stock pot over medium heat.
Add the first few ingredients. Once the oil is nice and warm, add the onion, carrot, and celery. Let the veggies cook until they’re softened, which should take approximately 5 minutes.
Make it fragrant! Time to stir in the garlic and ginger. Cook the aromatic ingredients for an additional minute, until they’re fragrant.
Add more ingredients. Once the mixture is nice and fragrant, add the apples, bay leaf, curry powder, cumin, paprika, cinnamon, turmeric, cardamon, black pepper and thyme. Mix it all together and cook for 2 more minutes, stirring frequently to prevent scorching.
Toss in the protein. Stir in the lentils, chicken, and chicken broth. Stir everything until fully combined. Bring the mixture to a boil, then let it simmer for 10-15 minutes until the lentils are perfectly tender.
Stir in the final ingredient! After the soup has simmered long enough, add the coconut milk! Stir it all together and cook for about 2-3 more minutes.
Season and serve. When serving this chicken curry soup, I love garnishing it with a dollop of yogurt and a sprinkle of freshly cut chives. Also, feel free to add a little salt and pepper. Be careful, though, as this dish is already VERY flavorful!
What kind of yogurt should I garnish it with?
I personally love Greek yogurt in my mulligatawny! It’s thick, creamy and tangy, which perfectly compliments this soup. As long as your yogurt isn’t flavored, it should be good to go.
How long will it stay fresh?
In an airtight container, this soup will stay fresh in the fridge for about 2-3 days. You can reheat your leftovers in the microwave, but I recommend using a saucepan on your oven if you have the time. Reheating on the oven will help the ingredients stay fresh!
What other comfort dishes do you recommend?
I consider myself somewhat of a comfort queen! Here are some recipes I’m obsessed with, especially when it’s cold outside.
- Slow Cooker Thai Red Curry Beef Stew
- Vegetable Minestrone Soup
- Easy Broccoli Cheddar Soup
- Easy Mulligan Stew
CHICKEN MULLIGATAWNY SOUP RECIPE
- stock pot
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 1 carrot peeled and diced
- 1 celery stalk chopped
- 3 garlic cloves minced
- 2 1/4 teaspoons minced ginger
- 2 small apples peeled, cored and chopped
- 1 bay leaf
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup red lentils uncooked
- 1 1/2 cups chopped cooked chicken breast
- 3 cups chicken or vegetable broth
- 1 cup canned unsweetened coconut milk
- Salt and black pepper to taste
- Heat the olive oil in a large dutch oven or stock pot over medium heat.
- Add the onion, carrot and celery cooking until softened, approximately 5 minutes.
- Stir in the garlic and ginger. Cook for an additional minute until fragrant.
- Add the apples, bay leaf, curry powder, cumin, paprika, cinnamon, turmeric, cardamon, black pepper and thyme. Cook for 2 more minutes, stirring to prevent scorching.
- Stir in the lentils, chicken and chicken broth. Bring to a boil and simmer for 10-15 minutes until the lentils are tender.
- Add the coconut milk and cook for 2-3 more minutes.
- Season with salt and pepper, to taste.