Chicken Mulligatawny Soup Recipe

This easy Chicken Mulligatawny Soup brings warm, traditional Indian-inspired flavors to your table in just 30 minutes. With tender rotisserie chicken, creamy coconut, and aromatic spices, this cozy soup is both quick to make and deeply satisfying.

WHY YOU WILL LOVE THIS CHICKEN MULLIGATAWNY SOUP RECIPE

This Chicken Mulligatawny Soup is a delightful twist on tradition, balancing warmth and creaminess with fresh, vibrant flavors. It’s a nourishing, feel-good meal perfect for weeknight dinners or when you crave something comforting yet unique. Perfect with fresh naan bread. 

A Modern Quick Version vs. Traditional

In this quick version, I’ve aimed to honor the traditional flavors of Mulligatawny using ground spices for ease. Traditionally, Mulligatawny calls for whole, fresh spices that are ground into a paste with a mortar and pestle, including coriander, peppercorns, curry leaves, garlic, ginger, and turmeric. The original recipe also uses uncooked chicken that’s slowly simmered to build deep flavor. Here, I’ve created a 30-minute version that’s more intuitive for busy days—my own take on this classic dish.

INGREDIENTS FOR CHICKEN MULLIGATAWNY SOUP

This Chicken Mulligatawny soup recipe brings together tangy, slightly sweet, and mildly spicy flavors, with tart apples adding a unique twist. The hearty texture combines tender vegetables, chunky apple, creamy lentils, and rotisserie chicken for a satisfying, cozy bite in every spoonful.

• Yellow Lentils: These hearty lentils add a satisfying texture and protein boost, complementing the creamy soup base with a mild, earthy flavor.
• Basmati Rice: Fragrant and fluffy, basmati rice soaks up the soup's rich flavors, providing a satisfying bite.
• Curry Powder: The aromatic foundation, curry powder infuses the soup with warmth and a complex blend of spices, bringing Indian-inspired depth.
• Ginger: Ground ginger adds a hint of spicy warmth and aids digestion, balancing the creamy coconut with its distinct, zesty taste.
• Turmeric: This earthy spice gives the soup a golden hue and is rich in antioxidants with anti-inflammatory benefits.
• Coriander: Mild and citrusy, ground coriander enhances the curry flavor, adding brightness and depth.
• Chicken Bouillon: A savory enhancer, bouillon brings a concentrated, comforting chicken flavor.
• Black Pepper: Freshly ground pepper adds a subtle kick and boosts the soup's warmth.
• Extra Virgin Olive Oil or Butter: This adds richness and helps soften the vegetables, making every bite feel indulgent.
• Onion: A base flavor essential for depth, onions lend sweetness and warmth as they cook.
• Celery: Fresh celery offers a mild bitterness, balancing the richer ingredients with a fresh, subtle crunch.
• Garlic: Minced garlic provides bold flavor, balancing the spices with its natural pungency and depth.
• Chicken Stock: Adds a light, savory broth base that unites all flavors harmoniously.
• Bay Leaves: These aromatic leaves impart a subtle, herbal flavor, enhancing the complexity of the soup.
• Carrots: Sliced carrots add sweetness and color, providing a tender texture and natural sweetness.
• Green Apple: Diced green apple adds a hint of tartness that complements the rich coconut and spices.
• Rotisserie Chicken: Pre-cooked, tender rotisserie chicken makes this recipe quick and easy, adding a delicious, savory protein.
• Lemon Juice: Fresh lemon juice brightens the soup with a touch of acidity, enhancing the overall flavor.
• Coconut Cream: Thick and creamy, coconut cream gives a luxurious texture with subtle sweetness, adding richness without dairy.
• Sour Cream or Yogurt: A tangy garnish that complements the coconut's richness, creating a balanced flavor profile.
• Cilantro: Fresh herbs add a vibrant, peppery finish, enhancing the dish's aroma and presentation.

HOW TO MAKE CHICKEN MULLIGATAWNY SOUP RECIPE

1. Prepare (1:3 ratio) 1 part dried lentil to 3 parts water. Rinse your lentils with water before boiling to remove any dust or debris, then add dried lentils to boiling water, cover with lid, turn heat off and let rest for 15 minutes. 
2. Prepare (1:2 ratio) 1 part dried basmati rice to 2 parts water.  Rinse rice before cooking to remove starches to achieve a fluffy texture. Bring rinsed rice and water to a boil, reduce to simmer, cover with lid, let cook for 15 minutes. 
3. Add the olive oil and onion to a pot and sauté 2-3 minutes, followed by the fresh minced garlic and celery, sauté 2 minutes more. 
4. Add the chicken stock, spices, and bay leaves, stir. Add in the carrots and chopped apple, let cook on medium heat with a lid on for 10 minutes. 
5. Remove lid, add prepared lentils, followed by the coconut milk, stir.
6. Add in the diced rotisserie chicken breasts, followed by a pinch or two of salt, and the juice of half a lemon, stir. 
7. Add in the prepared basmati rice, stir, and serve. Top with sour cream and fresh cilantro. Enjoy!

OTHER SOUP RECIPES YOU MAY ENJOY

• Roasted Poblano Pumpkin Soup with Rotisserie Chicken
• Wild Rice Chicken Soup
• Pumpkin Red Lentil Soup

EQUIPMENT 

• 2 Medium Saucepans: For cooking the lentils and rice separately to maintain their textures.
• Large Soup Pot: Ideal for sautéing vegetables and simmering the soup.
• Wooden Spoon or Silicone Spatula: To stir ingredients without scratching your pot.
• Chef’s Knife and Cutting Board: Essential for chopping onions, celery, carrots, and apple.
• Measuring Cups and Spoons: Ensures accuracy in spice ratios and liquid quantities.
• Citrus Juicer: For easily juicing the lemon and adding fresh acidity.

HISTORY OF MULLIGATAWNY SOUP

Mulligatawny soup, a fusion of Indian and British culinary traditions, began in southern India. Its name comes from the Tamil words miḷagu (meaning "pepper") and thanneer (meaning "water"), literally translating to "pepper water." Originally a light, spicy broth called rasam, this dish became popular with British employees of the East India Company in the late 18th century. To suit British tastes, the recipe evolved into a richer, heartier soup, often featuring ingredients like chicken, rice, and cream. This blend of Indian flavors and British adaptations created the beloved Mulligatawny soup we enjoy today.

CUSTOMARY DIET CATEGORIES FOR THIS MULLIGATAWNY SOUP 

• DF (Dairy-Free): Yes, if sour cream garnish is omitted or replaced with a dairy-free alternative.
• EF (Egg-Free): Yes, entirely egg-free.
• GF (Gluten-Free): Yes, using gluten-free ingredients like rotisserie chicken and GF-free bouillon.
• NF (Nut-Free): Yes, this recipe does not contain nuts.
• SF (Sugar-Free): Yes, no added sugars are in this recipe.

Easy plant-based modification:

• PB (Plant-Based): NO. For a plant-based option, substitute with chickpeas and extra vegetables.

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Quick Chicken Mulligatawny Soup Recipe

This easy Chicken Mulligatawny Soup brings warm, traditional Indian-inspired flavors to your table in just 30 minutes. With tender rotisserie chicken, creamy coconut, and aromatic spices, this cozy soup is both quick to make and deeply satisfying.

Course Main Course

Cuisine british, Indian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6

Calories 568kcal

Ingredients

Prepare

• ⅔ cup yellow lentils soaked
• ¾ cup basmati rice

The Spices

• 4 teaspoon curry powder yellow
• 1 teaspoon ginger ground
• 1 teaspoon turmeric ground
• 1 teaspoon coriander ground
• 1 teaspoon Knorr chicken bouillon
• ¼ teaspoon pepper 10 grinds
• 4 tablespoons olive oil or butter
• 1-2 cups onion 1 medium, chopped
• 1 cup celery chopped
• 4 cloves garlic minced
• 4 cups chicken stock 1qt
• 2 bay leaves
• 2 large carrots sliced into wheels
• 1 green apple peeled, cored, and diced
• 2 breasts rotisserie chicken 1” diced
• 1 tbs Lemon juiced from a half lemon
• Salt to taste
• 1 cup coconut cream thick

Garnish:

• Sour cream or plain yogurt
• Cilantro chopped fresh, for garnish

Instructions

• Prepare (1:3 ratio) 1 part dried lentil to 3 parts water. Rinse your lentils with water before boiling to remove any dust or debris, then add dried lentils to boiling water, cover with lid, turn heat off and let rest for 15 minutes.
• Prepare (1:2 ratio) 1 part dried basmati rice to 2 parts water. Rinse rice before cooking to remove starches to achieve a fluffy texture. Bring rinsed rice and water to a boil, reduce to simmer, cover with lid, let cook for 15 minutes.
• Add the olive oil and onion to a pot and sauté 2-3 minutes, followed by the fresh minced garlic and celery, sauté 2 minutes more.
• Add the chicken stock, spices, and bay leaves, stir. Add in the carrots and chopped apple, let cook on medium heat with a lid on for 10 minutes.
• Remove lid, add prepared lentils, followed by the coconut milk, stir.
• Add in the diced rotisserie chicken breasts, followed by a pinch or two of salt, and the juice of half a lemon, stir.
• Add in the prepared basmati rice, stir, and serve. Top with sour cream and fresh cilantro. Enjoy!

Notes

Equipment:

• 2 Medium Saucepans: For cooking the lentils and rice separately to maintain their textures.
• Large Soup Pot: Ideal for sautéing vegetables and simmering the soup.
• Wooden Spoon or Silicone Spatula: To stir ingredients without scratching your pot.
• Chef’s Knife and Cutting Board: Essential for chopping onions, celery, carrots, and apple.
• Measuring Cups and Spoons: Ensures accuracy in spice ratios and liquid quantities.
• Citrus Juicer: For easily juicing the lemon and adding fresh acidity.

Nutrition

Serving: 1serving | Calories: 568kcal | Carbohydrates: 51g | Protein: 30g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 433mg | Potassium: 1047mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4154IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 4mg