Print

Chicken Mulligatawny Soup

A bowl of chicken mulligatawny soup topped with roasted cashews and fresh cilantro on a rustic wooden table
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Indian-inspired mulligatawny soup is rich, hearty, and packed with shredded chicken, red lentils, vegetables, apples, and a bold array of curry spices. Naturally gluten-free and dairy-free, it comes together in about an hour for a comforting family meal.

Ingredients

Scale
  • 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 recommended)
  • 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

Instructions

  1. Heat 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 softened and lightly browned.
  2. Stir in the garlic, ginger, and apple. Cook for another 2 to 3 minutes until fragrant.
  3. Add the curry powder, paprika, turmeric, cumin, thyme, cardamom, and cinnamon, stirring to coat the vegetables. Allow the spices to toast briefly in the fat for 30 to 60 seconds to release their essential oils.
  4. Add the rinsed red lentils, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, or until the lentils are completely tender and beginning to break down.
  5. Remove from heat and puree about three-quarters of the soup using an immersion blender, leaving some chunks for texture. Alternatively, transfer a portion to a blender, blend until smooth, and return it to the pot.
  6. Return the pot to low heat and stir in the shredded cooked chicken. Heat through for 3 to 4 minutes. Taste and adjust salt and pepper as needed.
  7. Remove from heat completely, then stir in the coconut milk. Do not boil after adding it or the fat may separate and texture will become grainy.
  8. Ladle into bowls, top with roasted cashews and cilantro if desired, and serve with naan or crusty bread.

Notes

  • Use a firm, sweet-tart apple like Honeycrisp or Granny Smith. Avoid Red Delicious as it turns mealy when cooked.
  • Curry powder brands vary widely. Frontier Co-op is recommended. Add a dash of cayenne for more heat or a drizzle of honey to balance a spicier blend.
  • Red lentils break down quickly to thicken the broth. Yellow split peas can be substituted but require 35 to 45 minutes of simmering time.
  • For a thinner soup, stir in additional broth or coconut milk at the end.
  • Flavor deepens after chilling overnight. This soup is even better on day 2 or 3.
  • Crockpot variation: Saute aromatics on the stovetop first, transfer to slow cooker with spices, lentils, broth, and salt. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Blend three-quarters of the soup, stir in shredded chicken and coconut milk off the heat, and serve.
  • Storage: Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months. For best texture, freeze without the coconut milk and stir it in after reheating.

Nutrition

Find it online: https://www.benefitiany.com/chicken-mulligatawny-soup/