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Chicken Mulligatawny Soup

This comforting Chicken Mulligatawny Soup combines delicious spices, tender chicken, and hearty vegetables, creating a warm and nourishing dish that's perfect for any time of year.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Measuring cups and spoons
  • 1 Ladle
  • 6 Serving bowls

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium apple, peeled and diced
  • 1 pound boneless, skinless chicken breast, diced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper adjust to taste
  • 6 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 1 cup cooked rice (white or brown)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions
 

  • Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion, and sauté for about 5 minutes until softened.
  • Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the diced carrots, celery, and apple to the pot, cooking for about 5 minutes until the vegetables start to soften.
  • Add the diced chicken to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
  • Sprinkle in the curry powder, ground cumin, turmeric, and cayenne pepper, stirring well to coat the chicken and vegetables with spices.
  • Pour in the chicken broth, and bring the mixture to a boil. Lower the heat and let simmer for 10 minutes.
  • Stir in the coconut milk and cooked rice, allowing the soup to warm through for an additional 5 minutes.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro and lemon wedges if desired.

Notes

If you prefer a spicier soup, feel free to increase the amount of cayenne pepper.
This soup is great for meal prep and can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.
Adjust the thickness of the soup by adding more broth if you prefer a lighter consistency.
For a vegetarian version, replace the chicken with chickpeas or cooked lentils and use vegetable broth instead.