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Dollop of sour cream over a bowl of mulligatawny soup and a spoon to the left.
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Quick Chicken Mulligatawny Soup Recipe

This quick Chicken Mulligatawny Soup brings bold, warming flavors together in one nourishing bowl—tender chicken, fresh vegetables, curry spices, and just a hint of apple for sweetness. Everything simmers into a creamy, fragrant broth that tastes like it cooked all afternoon, even though it comes together fast on a busy weeknight.
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.
    ⅔ cup yellow lentils
  • 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.
    ¾ cup basmati rice
  • 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 tablespoons olive oil , 1-2 cups onion, 4 cloves garlic , 1 cup celery
  • 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.
    4 tsp curry powder, 1 tsp ginger, 1 tsp turmeric, 1 tsp coriander, 1 tsp Knorr chicken bouillon, ¼ tsp pepper, 4 cups chicken stock, 2 bay leaves, 2 large carrots, 1 green apple
  • Remove lid, add prepared lentils, followed by the coconut milk, stir.
    1 cup coconut cream
  • Add in the diced rotisserie chicken breasts, followed by a pinch or two of salt, and the juice of half a lemon, stir.
    2 breasts rotisserie chicken, 1 tbs Lemon, Salt to taste
  • Add in the prepared basmati rice, stir, and serve. Top with sour cream and fresh cilantro. Enjoy!
    Sour cream , Cilantro

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.
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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