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Top down view of chicken mulligatawny soup in white bowl with spoon.
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Easy Chicken Mulligatawny Soup

This chicken mulligatawny soup features tender chicken cooked alongside vegetables, rice and lentils for a hearty, delicious, curried dish. It's nourishing, satisfying, simple and easy to make using everyday ingredients and ready in just over 45 minutes! 
Course Lunch
Cuisine gluten free, Indian/British
Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Servings 5 servings
Calories 250kcal
Author Monika Dabrowski

Equipment

  • Large pot
  • Vegetable peeler

Ingredients

  • 4 chicken thighs skinless, with or without bones
  • 1 celery rib finely chopped
  • 1 onion medium/large, finely chopped
  • 2-3 garlic cloves finely chopped
  • 1½ tablespoons fresh ginger finely chopped, or 1 tbsp grated
  • 1 bay leaf
  • 2 medium carrots peeled, diced
  • 2½ teaspoons curry powder any
  • ⅓ cup basmati rice rinsed
  • ⅓ cup red split lentils rinsed
  • 4½ cups vegetable stock hot
  • 1½ tablespoons vegetable oil
  • 1 tablespoon tomato paste or tomato puree
  • 6 tablespoons cilantro/fresh coriander or to taste, finely chopped
  • ½ cup coconut milk *optional
US Customary - Metric

Instructions

  • Prepare soup base: Heat the oil, add the onion, celery, garlic, ginger and bay leaf and cook until softened over a low/medium heat for 5 minutes stirring frequently.
  • Add chicken: Stir in the curry powder then add the chicken and stir until thoroughly coated in the mixture. Cook for a minute.
  • Add stock: Add about ¾ of the stock (hot), cover and bring to the boil then simmer the soup for about 25 minutes until the chicken is quite tender.
  • Add rice and lentils: Add the rice, lentils, carrots and the rest of the stock. Bring to the boil again then lower the heat and simmer for about 8-10 minutes.
  • Shred chicken: Remove from the heat, take out the chicken, place on top of a large plate or cutting board and shred (remove the bones if present). Return to the pot.
  • Add herbs: Stir in the cilantro and tomato paste. Add about ½ cup/120ml coconut milk (alternatively add 1-2 tablespoons of coconut milk to individual portions or omit this ingredient altogether). Adjust the seasoning if needed and serve.
    TIP: The coconut milk can be optional.

Notes

  • You can use either 4 chicken thighs or 2 chicken legs.
  • Rinse the rice and lentils until the water runs clear before adding into the soup.
  • Use your favourite curry powder.
  • Best served immediately.
  • Refrigerate leftover mulligatawny chicken soup for up to 3 days. This soup will thicken as it cools. When reheating it you may have to add a splash of water or coconut milk and adjust the seasoning if needed.
  • Freeze for up to 3 months.
  • The nutritional information includes the coconut milk.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 27g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 989mg | Potassium: 525mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4650IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg