Chicken Mulligatawny Soup Recipe
This hearty Mulligatawny soup recipe will be your go-to dish this season. It's easy to recreate the Indian inspired soup at home.
Servings: 4 servings
Calories: 314kcal
Ingredients
- 1 Medium Onion sliced
- 1 Small Green Chili Pepper optional, slith lengthwise
- 2 Small Celery Stalks sliced
- 1 Small Carrot sliced
- 1 Medium Potato diced
- 2 Tablespoon Oil Olive, vegetable or other oil
- 1 Tablespoon Ginger + Garlic *see Notes
- 1 Tablespoon Curry Powder
- 1 Piece Chicken Breast cut into bite-sized pieces
- 1 Teaspoon Turmeric Ground
- 1 Teaspoon Cumin Seeds Ground
- 1 Teaspoon Coriander Seeds Ground
- 2 Tablespoon Tomato Sauce
- Salt to taste
- ½ Teaspoon Black Pepper Ground
- 5 Cups Water
- 2 ½ Cups Chicken Stock
- 1 Apple peeled and cut into cubes
- 2 Small Bay leaves
- ½ Cup Red Split Lentils aka Masoor dal
- ½ Cup Uncooked Rice
To garnish
- Cilantro Fresh aka fresh Coriander
Instructions
- Prepare vegetables. Peel if needed and slice small. Peel, remove the apple core, and cut small. Moreover, keep your cut chicken breast ready and all the other ingredients.1 Medium Onion, 1 Small Green Chili Pepper, 2 Small Celery Stalks, 1 Small Carrot, 1 Medium Potato, 1 Apple, 1 Piece Chicken Breast
- Heat up a large soup pot with oil and sauté your onion, green chili pepper, celery, and carrot.2 Tablespoon Oil
- Continue to add in the potato and stir-fry for a minute.
- Reduce the heat and add in the ginger-garlic paste (or finely chopped ginger and garlic) and the curry powder. Mix it all in.1 Tablespoon Ginger + Garlic
- Add in the cut chicken and stir-cook over high heat for a minute.
- Now you can throw in the curry powder, turmeric, cumin, and coriander powder and stir-fry again.1 Teaspoon Turmeric Ground, 1 Teaspoon Cumin Seeds Ground, 1 Teaspoon Coriander Seeds Ground, 1 Tablespoon Curry Powder
- Continue to pour in the tomato sauce, salt, and pepper, and stir-fry the whole content.2 Tablespoon Tomato Sauce, Salt, ½ Teaspoon Black Pepper Ground
- Pour in the water and chicken stock and mix well.5 Cups Water, 2 ½ Cups Chicken Stock
- Add the apple to the soup with the bay leaf, lentils, and rice.2 Small Bay leaves, ½ Cup Red Split Lentils, ½ Cup Uncooked Rice
- Mix the whole content well and cook for about 30 minutes over medium heat until the soup thickens and all the ingredients are cooked through.
- Serve hot with chopped cilantro as a garnish.Cilantro Fresh
Notes
You can use ginger and garlic paste or freshly grated or chopped ginger (⅓) and garlic (⅔).
This recipe was first posted in 2016. I changed it up a bit over the years. I increased the quantity of water, and I increased the cooking time so that the flavors have more time to develop.
Nutrition
Serving: 389g | Calories: 314kcal | Carbohydrates: 37g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 386mg | Potassium: 899mg | Fiber: 11g | Sugar: 11g | Vitamin A: 2305IU | Vitamin C: 13.7mg | Calcium: 74mg | Iron: 4.6mg
