Chicken Mulligatawny Soup

Chicken Mulligatawny Soup is one of those recipes that stopped me in my tracks the first time I made it. Rich, warming, and packed with bold curry flavor, this soup hits every comfort food note you could want. It has become a regular in my kitchen, and once you try it, you will understand why.

I still remember the first chilly evening I attempted mulligatawny. I had a leftover rotisserie chicken sitting in the fridge and a craving for something deeply spiced and satisfying. After one pot of this Indian-inspired soup, my whole family was hooked. The combination of tender shredded chicken, creamy red lentils, sweet apple, and layers of curry spice creates something truly special. It is naturally gluten-free and dairy-free, and it tastes even better the next day, making it a great choice for meal prep or a cozy weeknight dinner.

What Goes Into a Perfect Bowl of Chicken Mulligatawny Soup

I always start with quality coconut oil and a good curry powder because those two ingredients set the entire flavor foundation for this soup. Pro tip: Frontier Co-op curry powder is my go-to for consistent, balanced heat without overwhelming bitterness.

• 2 tablespoons coconut oil or ghee
• 1 medium yellow onion, finely chopped
• 1 large carrot, peeled and diced
• 1 medium red bell pepper, diced
• 1/4 teaspoon kosher salt
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 medium apple, peeled, cored, and diced (Honeycrisp or Granny Smith work best – avoid Red Delicious as it turns mealy when cooked)
• 2 teaspoons curry powder
• 1 teaspoon ground sweet paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• 1/2 cup dried red lentils, rinsed
• 3 cups chicken broth
• 2 cups shredded cooked chicken, rotisserie or homemade
• 1 cup full-fat canned coconut milk

Optional garnishes: roasted cashews and chopped fresh cilantro

How to Make Chicken Mulligatawny Soup Step by Step

I recommend using a Dutch oven or enameled cast iron pot for this recipe. It distributes heat evenly and prevents scorching as the lentils cook down and thicken the broth.

Step 1: Heat the coconut oil or ghee in a large Dutch oven over medium-high heat. Add the onion, carrot, red bell pepper, and salt. Saute for 4 to 5 minutes until the vegetables are softened and lightly golden around the edges.

Step 2: Stir in the garlic, ginger, and apple. Cook for another 2 to 3 minutes until everything smells fragrant and the apple softens slightly.

Step 3: Add the curry powder, paprika, turmeric, cumin, thyme, cardamom, and cinnamon. Stir to coat the vegetables evenly and let the spices toast in the fat for about 30 to 60 seconds. This step is key for deep, layered flavor. Note: turmeric and curry powder stain easily, so use a silicone or stainless spoon here.

Step 4: Add the rinsed red lentils, then pour in the chicken broth. Stir to combine and bring to a boil. Reduce heat and simmer uncovered for 20 to 25 minutes, or until the lentils are completely soft and beginning to break down into the broth.

Step 5: Remove the pot from the heat. Use an immersion blender to puree about three-quarters of the soup, leaving some chunks for texture. If using a standard blender, work in batches carefully, blend until smooth, then stir back in. This partial blend is what gives chicken mulligatawny soup its signature creamy-yet-hearty body.

Step 6: Return the pot to low heat and stir in the shredded chicken. Heat through for 3 to 4 minutes. Taste and adjust salt and pepper as needed.

Step 7: Remove from heat completely before stirring in the coconut milk. Do not bring the soup back to a boil after adding it. Boiling will cause the fat to separate and the texture turns grainy.

Step 8: Ladle into bowls and top with roasted cashews and fresh cilantro if desired. Serve with warm naan or crusty bread on the side.

Best Ways to Serve Your Chicken Mulligatawny Soup

This soup pairs beautifully with warm, soft breads that soak up the spiced broth. Here are the best sides for chicken mulligatawny soup:

Warm naan: The soft, pillowy texture is a natural match for the curry-forward broth. It soaks everything up without competing with the spice.

Roti or flatbread: A lighter option that keeps the meal gluten-free when using a certified GF variety. Great for scooping up chunks of chicken and lentils.

Steamed basmati rice: Ladling the soup over a small scoop of basmati rice turns this into a hearty one-bowl meal with a satisfying texture contrast.

Crusty sourdough bread: A rustic choice that works especially well in colder months when you want something extra filling and comforting alongside the soup.

More Comforting Soups to Add to Your Rotation

If chicken mulligatawny soup hits the spot, there are plenty of other warming bowls worth exploring. The same spiced, curry-inspired comfort translates beautifully into dishes like Easy Slow Cooker Chicken Posole and Thai Chicken Soup, both of which bring bold global flavors to a cozy one-pot format. For another lentil-forward option with deep warming spice, the Creamy Cottage Cheese Mushroom Soup is a reader favorite that comes together just as easily.

Shredded rotisserie chicken works just as well in the Easy Chicken Enchilada Soup and the Easy Creamy Rotisserie Chicken Mushroom Soup, making them a natural next step for anyone who loves building big flavor from simple ingredients.

Keeping Your Chicken Mulligatawny Soup Fresh All Week

This soup stores exceptionally well, which makes it ideal for batch cooking. Let it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months.

For the best freezer results, leave out the coconut milk before freezing. Stir it in fresh after reheating, once the soup is warmed through. This preserves the texture and prevents separation.

To reheat, warm it gently over medium-low heat with a splash of broth to loosen the consistency. I recommend tasting after reheating and adjusting salt if needed, since flavors concentrate as the soup chills. Pro tip: this chicken mulligatawny soup genuinely tastes better on day 2 or 3. Make a big batch on Sunday and enjoy it all week long.

Chicken Mulligatawny Soup Questions Answered

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