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chicken mulligatawny soup in a dutch oven.
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Chicken Mulligatawny Soup Recipe

This Indian-inspired mulligatawny soup is made with shredded chicken for ease, plus lentils, apples, veggies, and a mouthwatering array of curry spices!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course, Soup
Cuisine: Indian
Servings: 4 people
Calories: 456kcal
Author: Becky Hardin

Equipment

  • Dutch Oven or Large Pot
  • High-Powered Blender or Immersion Blender

Ingredients

  • 2 tablespoons coconut oil or ghee
  • 1 medium yellow onion finely chopped
  • 1 large carrot peeled and diced
  • 1 medium red bell pepper diced
  • ¼ teaspoon kosher salt
  • 3 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 1 medium apple peeled, cored, and diced*
  • 2 teaspoons curry powder **
  • 1 teaspoon ground sweet paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground cinnamon
  • ½ cup dried red lentils rinsed***
  • 3 cups chicken broth
  • 2 cups shredded cooked chicken ****
  • 1 cup full-fat canned coconut milk

Optional Garnishes

  • roasted cashews
  • chopped fresh cilantro

Instructions

  • Heat the coconut oil or ghee in a large pot or Dutch oven set over medium-high heat. Add the onion, carrot, and red bell pepper, and season with salt.
    2 tablespoons coconut oil, 1 medium yellow onion, 1 large carrot, 1 medium red bell pepper, ¼ teaspoon kosher salt
    sautéing diced vegetables in a dutch oven.
  • Sauté for 4-5 minutes, or until softened and lightly browned.
    sautéed diced vegetables in a dutch oven.
  • Stir in the garlic, ginger, and apple, and cook for another 2-3 minutes, or until fragrant.
    3 cloves garlic, 1 tablespoon minced fresh ginger, 1 medium apple
    adding ginger, garlic, and apple to sautéed diced vegetables in a dutch oven.
  • Add the curry powder, paprika, turmeric, cumin, thyme, cardamom, and cinnamon, stirring to coat the vegetables.
    2 teaspoons curry powder, 1 teaspoon ground sweet paprika, ½ teaspoon ground turmeric, ½ teaspoon ground cumin, ½ teaspoon dried thyme, ¼ teaspoon ground cardamom, ⅛ teaspoon ground cinnamon
    adding spices to sautéed vegetables in a dutch oven.
  • Add the red lentils.
    ½ cup dried red lentils
    adding dried red lentils to sautéed spiced vegetables in a dutch oven.
  • Pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, or until the lentils are tender.
    3 cups chicken broth
    pouring chicken broth over sautéed spiced vegetables and red lentils in a dutch oven.
  • 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, then return it to the pot.
    chicken mulligatawny soup in a dutch oven after blending with an immersion blender.
  • Stir in the shredded chicken. Heat through for a few minutes, then taste and adjust salt and pepper as needed.
    2 cups shredded cooked chicken
    chicken mulligatawny soup in a dutch oven.
  • Stir in the coconut milk off heat.
    1 cup full-fat canned coconut milk
    adding coconut milk to mulligatawny soup in a dutch oven.
  • Ladle into bowls and top with roasted cashews and cilantro if using. Serve with naan or crusty bread.
    roasted cashews, chopped fresh cilantro
    overhead view of a bowl of chicken mulligatawny soup with a spoon.

Notes

*A firm, sweet-tart apple like Honeycrisp works perfectly here. Granny Smith is also a good choice. Avoid Red Delicious, which can become mealy. 
 **If you do not have one or two of the spices, just leave them out and make the soup anyway. If you only want to use one, go heavy on the curry powder. It will not be traditional mulligatawny, but it will still be a delicious bowl of soup.
***Red lentils break down quickly, thickening the broth and giving body. Yellow split peas can be used but will take longer to soften.
****Both light and dark meat work well. Rotisserie chicken is convenient, or you can cook your own and shred it.
Tips:
  • I developed this recipe using Frontier Co-op's curry powder. You may wish to adjust the spices to get a balanced flavor depending on the brand you use, since curry powders can vary greatly.
  • The soup’s spices and turmeric can stain wooden spoons, so use a utensil you are not particular about, or use silicone, stainless, or plastic instead.
  • A Dutch oven or enameled cast iron pot distributes heat evenly and prevents scorching. Stainless steel works fine; if using a thin pot, stir more often.
  • Add the spices after aromatics so they bloom in hot fat. This wakes up their essential oils and makes the flavor more vivid.
  • Puree about three-quarters of the soup for a silky base while leaving some chunks for body. Blend more for smoothness or less for heartiness.
  • An immersion blender makes partial blending simple. Without one, scoop half the soup into a blender, puree until smooth, and return it. For a rustic version, mash with a potato masher.
  • Always stir in the coconut milk off the heat or over very low heat at the end. Boiling it can cause the fat to separate.
  • As written, the recipe makes a stew-like consistency. For something thinner, add more coconut milk or broth, taste, and adjust the salt.
  • This recipe is naturally gluten-free and dairy-free.
  • Serve with warm naan, roti, or crusty bread to soak up the flavorful broth.
Crockpot Instructions: Sauté the vegetables and aromatics, then add to your Crockpot with the spices, lentils, chicken broth, and salt and pepper. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until lentils are tender. Blend about three-quarters of the soup for a silky texture, then stir in shredded chicken and coconut milk. Heat through, garnish, and serve!
Make-Ahead: I have found that the flavor of this soup deepens after an overnight chill in the fridge. It tastes even better on day 2 or 3!
Storage: Store chicken mulligatawny soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 456kcal | Carbohydrates: 32g | Protein: 29g | Fat: 25g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 202mg | Potassium: 918mg | Fiber: 10g | Sugar: 9g | Vitamin A: 4266IU | Vitamin C: 46mg | Calcium: 72mg | Iron: 6mg