5 from 42 votes
Chicken Mulligatawny Soup Recipe
Chicken Mulligatawny Soup is a spiced, hearty soup featuring chicken, vegetables, lentils, rice, and fruit simmered with curry powder and spices. This version incorporates ingredients like apple and turmeric, creating a complex flavor with a mildly thick texture. The soup is finished with fresh cilantro and is ideal served hot with a side of yogurt.
Prep Time
20 mins
Cook Time
1 min
Total Time
1 hr
Servings:
4
servings
Calories:
314 kcal
Course:
Soup
Cuisine:
Indian
Ingredients
- 1 Medium onion sliced
- 1 small green chili pepper optional, slith lengthwise
- 2 small celery sliced, stalks
- 1 small carrot sliced
- 1 Medium potato diced
- 2 Tablespoon neutral cooking oil Olive, vegetable or other oil, generic cooking oil
- 1 Tablespoon ginger see Notes
- 1 Tablespoon garlic see Notes
- 1 Tablespoon curry powder
- 1 Piece chicken breast cut into bite-sized pieces
- 1 Teaspoon Turmeric ground
- 1 Teaspoon cumin seeds ground
- 1 Teaspoon coriander seeds ground
- 2 Tablespoon tomato sauce
- salt to taste
- ½ Teaspoon black pepper ground
- 5 Cups water
- 2 ½ Cups chicken stock
- 1 apple peeled and cut into cubes
- 2 small bay leaf
- ½ Cup red split lentils aka Masoor dal
- ½ Cup rice uncooked
To garnish
- cilantro aka fresh Coriander, fresh
Instructions
- Prepare vegetables. Peel if needed and slice small. Peel, remove the apple core and cut small. Moreover, keep your cut chicken breast ready and all the other ingredients.
- Heat up a large soup pot with oil and sauté your onion, green chili pepper, celery, and carrot.
- Continue to add in the potato and stir-fry for a minute.
- Reduce the heat and add in the ginger garlic paste (or finely chopped ginger and garlic) and the curry powder. Mix it all in.
- Add in the cut chicken and stir, cook over high heat for a minute.
- Now you can throw in the turmeric, cumin, coriander powder and stir-fry again.
- Continue to pour in the tomato purée, salt, and pepper and stir-fry the whole content.
- Pour in the water and chicken stock and mix well.
- Add the apple to the soup with the bay leave, lentils and rice.
- Mix the whole content well and cook for about 30 minutes over medium heat until the soup thickens and all the ingredients are cooked through.
- Serve hot with some yogurt and chopped cilantro as a garnish.
Cup of Yum
Notes
- Fresh ginger and garlic paste or freshly grated ginger and garlic can be used interchangeably.
- The recipe was updated from its original 2016 version with increased water and cooking time for deeper flavors.
Nutrition Information
Serving
389g
Calories
314kcal
(16%)
Carbohydrates
37g
(12%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
23mg
(8%)
Sodium
386mg
(16%)
Potassium
899mg
(19%)
Fiber
11g
(44%)
Sugar
11g
(22%)
Vitamin A
2305IU
(46%)
Vitamin C
13.7mg
(15%)
Calcium
74mg
(7%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 314
% Daily Value*
| Serving | 389g | |
| Calories | 314kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 386mg | 16% |
| Potassium | 899mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 2305IU | 46% |
| Vitamin C | 13.7mg | 15% |
| Calcium | 74mg | 7% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.