One-Pot Rich Chicken Mulligatawny Soup Recipe Right In Your Kitchen

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Embark on an exotic flavor expedition with our Spiced Serenade Chicken Mulligatawny Soup, a vibrant blend of tender chicken, lentils, and aromatic spices. Each spoonful is a tapestry of textures and tastes, with apples adding a sweet whisper and coconut milk a luxurious creaminess. The warm spices dance on your palate, transporting you to distant lands. Topped with fresh cilantro and a squeeze of lemon, this soup is a culinary mosaic, promising a delightful and adventurous dining experience in every bite.

Stepping into the fragrant world of soups, the captivating tale of Chicken Mulligatawny Soup Recipe leads us on a culinary adventure, tracing the footprints of history.

This intricate blend of flavor profiles borrows its roots from the gorgeous kitchens of South India, becoming a beloved staple in Anglo-Indian cuisine. 

mulligatawny soup with chicken recipe

Picture this: juicy chunks of chicken swirled with vibrant turmeric and fiery peppers, harmoniously dancing with aromatic lentils and coconut milk. The resulting masterpiece is a beautifully layered soup with rich flavors and diverse textures. 

Every spoonful is a ticket, transporting you across continents, from the bustling streets of Chennai to the charming English countryside. Ideal for nourishing the soul on a chilly evening or as a comfort dish to lift your spirits, this soup captivates the senses, promising a gastronomic journey like no other. 

So, are you ready to immerse yourself in the fascinating universe of Chicken Mulligatawny?

What Is Chicken Mulligatawny Soup?

Chicken Mulligatawny Soup is a rich, flavorful dish that combines elements of both Indian and Western cuisines.

The name “Mulligatawny” comes from the Tamil words “milagu” (pepper) and “thanni” (water), reflecting its South Indian origins.

It was adapted for British tastes during the colonial era in India, becoming a hybrid recipe popular in Anglo-Indian cuisine.

The soup generally starts with a base of sautéed onions, garlic, and ginger, followed by a mix of spices like turmeric, cumin, and coriander.

Chicken is often added and cooked until tender. Some variations include vegetables like carrots and celery. 

Lentils, an Indian staple, provide thickness to the soup, while coconut milk gives it a creamy, rich texture. The soup is typically finished with a squeeze of fresh lemon juice and a sprinkling of fresh cilantro.

The result is a hearty, comforting soup with a perfect balance of spiciness and acidity, creaminess and texture. It’s a truly multicultural dish representing the fusion of different culinary traditions.

mulligatawny soup with chicken recipe

Can You Vary The Recipe With Other Ingredients? 

The Chicken Mulligatawny Soup recipe can be easily adapted to fit various dietary preferences:

  • Keto To make the soup keto-friendly, you can omit the rice or replace it with a low-carb substitute like cauliflower rice.
  • Paleo For a Paleo version, again, you’ll need to remove the rice. Instead, you could add more vegetables like bell peppers or zucchini. Also, make sure to use homemade or specifically paleo-friendly stock, as some store-bought versions may contain non-Paleo ingredients.
  • Gluten-Free This soup is naturally gluten-free, but it’s important to ensure that your curry powder and chicken stock are certified gluten-free, as some brands might contain gluten additives.
  • Whole30 To make a Whole30-compliant version, omit the rice and the peanuts from the garnish. Add extra veggies to make it more substantial, and garnish with Whole30-compliant toppings like sliced almonds.
mulligatawny soup with chicken recipe

Recipe Directions

  1. Dice boneless, skinless chicken breasts and cook in 2 tablespoons of vegetable oil until white.
  2. Add diced onion, minced garlic, 1 tablespoon curry powder, 1/2 teaspoon ground ginger, pinch of ground cloves, and 1 cup diced carrots. Cook for 1 minute.
  3. Pour in 5 cups chicken stock, bring to a boil, then simmer covered for 25 minutes.
  4. Add 1 cup cooked long-grain or basmati rice, heat for 2 minutes to break up clumps.
  5. Stir in 1 cup unsweetened coconut milk.
  6. Serve immediately, garnish with chopped peanuts, raisins, and diced apple.
mulligatawny soup with chicken recipe

Variations, Add-Ons, And Toppings

The Chicken Mulligatawny Soup recipe is flexible and can be tailored according to personal tastes or dietary needs. Here are some ideas for variations, add-ons, and toppings:


  • Vegetarian Mulligatawny: You can make this soup vegetarian by removing the chicken and using vegetable broth instead of chicken stock. You should add some lentils or chickpeas for extra protein.
  • Seafood Mulligatawny: Substitute the chicken with shrimp or fish for a seafood version.
  • Spicy Mulligatawny: If you love heat, add a diced jalapeño or increase the curry powder.


  • Extra Veggies: Feel free to add more vegetables like bell peppers, peas, or tomatoes.
  • Protein: Add some cooked chickpeas or lentils if you want more protein.
  • Grains: You could add other grains like quinoa or bulgur instead of rice.


  • Nuts and Fruits: Apart from the suggested peanuts, raisins, and apples, you could also use toasted almonds, dried currants, or diced pear for garnish.
  • Herbs: Fresh herbs like chopped cilantro or parsley can add freshness.
  • Dairy: A dollop of Greek yogurt or a swirl of cream can add a tangy, creamy element.
  • Spice: For more kick, sprinkle red pepper flakes or drizzle hot sauce on top.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Chicken Mulligatawny Soup can be adapted for slow and Instant Pot methods.

Slow Cooker

  • Add your chicken, vegetables, and spices to your slow cooker. Pour in your chicken stock.
  • Set your slow cooker to low and cook for 6-8 hours or on high for 3-4 hours. This slow-cooking method allows for a deep melding of the flavors.
  • Add in the cooked rice and coconut milk about 30 minutes before you’re ready to serve. This will prevent the rice from becoming too mushy and the coconut milk from curdling.
  • Adjust the seasoning, garnish as desired, and serve!

Instant Pot

  • Using the sauté function on your Instant Pot, cook your chicken, vegetables, and spices as you would on the stovetop.
  • Add the chicken stock, seal the Instant Pot, and set it to pressure cook on high for about 15 minutes.
  • Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
  • Add the cooked rice and coconut milk to the Instant Pot, then stir well.
  • Adjust the seasoning, garnish as desired, and serve!

Can I Use Store Broth, Or Should I Make My Own?

You can certainly use store-bought chicken broth or stock for making Chicken Mulligatawny Soup.

Many people do so for convenience, and it can still create a delicious soup. However, there are a few considerations to keep in mind:

  • Flavor: Homemade chicken stock often has a richer, deeper flavor than most store-bought versions, which can enhance the taste of your soup. If you do use store-bought, opt for a high-quality, low-sodium version. This way, you can control the amount of salt in the recipe.
  • Ingredients: Store-bought chicken broth can sometimes contain added preservatives or flavor enhancers. If you’re concerned about these additives, check the label carefully or consider making your own.
  • Dietary Restrictions: If you have specific nutritional needs or restrictions, such as gluten-free, low-sodium, or certain allergies, it may be safer to make your stock to ensure it’s free from ingredients you must avoid.
mulligatawny soup with chicken recipe

How To Serve?

  • Garnish: Enhance the soup’s presentation with a sprinkle of chopped peanuts, raisins, and diced apples on top. A sprig of fresh coriander or a squeeze of lemon can add a new flavor.
  • Bread: Serve with a side of crusty bread, naan, or pita bread for dipping.
  • Rice: If you’ve made the soup without rice, you could serve it over a bed of basmati rice for added texture and heartiness.

Perfect Side Dishes

  • Salad: A fresh, crisp salad with a light vinaigrette can balance the hearty, creamy soup. A cucumber and tomato salad or a simple green salad would pair well.
  • Roasted Vegetables: Roasted vegetables like broccoli, carrots, or cauliflower can complement the soup and add nutrients.
  • Grilled or Steamed Protein: If you want to increase the protein in the meal, grilled chicken, shrimp, or steamed tofu could be served on the side.
mulligatawny soup with chicken recipe

Storage And Make Ahead

  • Refrigerator Storage: After cooking, allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
  • Freezer Storage: For longer storage, portion the soup into freezer-safe containers or resealable bags. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Make Ahead: Prepare the soup base without adding the chicken or any dairy. Store it in the refrigerator for up to 2 days. When ready to serve, reheat the base, add cooked chicken, and stir in any dairy ingredients just before serving for optimal freshness.
Storage And Make Ahead

What Can We Do With Leftovers? 

Leftover Chicken Mulligatawny Soup is extremely versatile and can be used in several delicious ways:

  • Repurpose into a new soup: Add fresh ingredients to change the flavor profile. Consider adding vegetables, a different type of protein, or even noodles.
  • Stir into a curry or stew: The soup is flavorful and can be a great base for a chicken curry or stew. Add more spices, vegetables, and protein as needed.
  • Use as a sauce: Thicken the soup with a bit of cornstarch and use it as a unique, flavorful sauce over rice or grilled meat.
  • Freeze for later: This soup freezes well to save the leftovers for another day. Portion it into individual servings before freezing for a quick and easy future meal.


  • Spice blend is crucial in Chicken Mulligatawny Soup. Experiment with a variety of spices like cumin, coriander, turmeric, and garam masala to create a depth of flavor.
  • Enhance the soup’s texture by blending a portion of the cooked lentils and vegetables before adding the chicken. This creates a creamy base while still retaining some chunkiness.
  • For added richness, finish the soup with a swirl of coconut milk or cream just before serving. It adds a velvety smoothness and balances out the spices beautifully.
  • Add a pop of freshness by garnishing each bowl with a squeeze of lemon juice and a sprinkle of fresh cilantro or parsley. This brightens up the flavors and adds a zesty kick.
One-Pot Rich Chicken Mulligatawny Soup Recipe Right In Your Kitchen

One-Pot Rich Chicken Mulligatawny Soup Recipe Right In Your Kitchen

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Chicken Mulligatawny Soup is a flavorful and aromatic dish with Indian origins. This soup combines tender chicken, vibrant vegetables, and a blend of spices such as curry powder, turmeric, and cumin. The rich broth is often made with coconut milk, providing a creamy and slightly sweet base. 


  • 1 lb 1 Boneless, Skinless Chicken Breasts

  • 2 Tbsp 2 Vegetable Oil

  • 1 1 Medium Onion, Diced

  • 1 1 Garlic Clove, Minced

  • 1 Tbsp 1 Hot Curry Powder

  • 1/2 Tsb 1/2 Ground Ginger

  • Ground Cloves(A Pinch)

  • 1 cup 1 Diced Carrots

  • 5 Cup 5 Chicken Stock

  • 1 Cup 1 Cooked Long-Grain Or Basmati Rice

  • 1 Cup 1 Unsweetened Coconut Milk

  • Garnishing Table
  • 1/4 Cup 1/4 Chopped Peanuts (For Garnish)

  • 1/4 Cup 1/4 Raisins (For Garnish)

  • 1/4 Cup 1/4 Diced Apple (For Garnish)

Step-By-Step Directions

  • Cut the boneless, skinless chicken breasts into small dice.
  • Heat 2 tablespoons of vegetable oil in a Dutch oven or heavy stock pot over medium heat.
  • Add the diced chicken to the pot, stirring occasionally, and cook until the chicken turns white but is not yet starting to brown.
  • Add in the diced medium onion and minced garlic clove. Continue to cook until the onion is soft and just beginning to brown.
  • Stir in 1 tablespoon of curry powder, 1/2 teaspoon of ground ginger, a pinch of ground cloves, and 1 cup of diced carrots. Cook this mixture for 1 minute, until the spices are fragrant.
  • Pour in 5 cups of chicken stock and bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes.
  • After 25 minutes, uncover the pot and add 1 cup of cooked long-grain or basmati rice. Heat this for 2 minutes, ensuring to break up any clumps of rice.
  • Stir in 1 cup of unsweetened coconut milk.
  • Serve the soup immediately. For garnishing, you can use a combination of 1/4 cup of chopped peanuts, 1/4 cup of raisins, and 1/4 cup of diced apple.
  • Sharp Knife
  • Cutting Board
  • Large Pot Or Dutch Oven
  • Wooden Spoon Or Spatula
  • Measuring Cups And Spoons
  • Ladle
  • Blender Or Immersion Blender


  • Chicken: You can use boneless, skinless chicken breasts as suggested in the recipe or substitute with chicken thighs for a richer flavor.
  • Vegetables: Feel free to add more vegetables, such as bell peppers or peas. They not only add more nutrition but also enhance the color and texture of the soup.
  • Spices: Adjust the heat level by adding more or less curry powder. Also, feel free to experiment with other Indian spices like turmeric, coriander, or garam masala.
  • Rice: Cook the rice separately before adding it to the soup to ensure it cooks evenly and doesn’t absorb too much of the broth.
  • Coconut Milk: Use unsweetened coconut milk to add creaminess without the extra sugar. If you’re not a fan of coconut, you can substitute it with cream or yogurt.
  • Garnish: Peanuts, raisins, and diced apples add a lovely contrasting texture and a burst of flavor. However, these can be omitted or substituted with your choice of garnishes.
  • Make It Vegetarian/Vegan: Replace the chicken with chickpeas or lentils and use vegetable stock for a vegetarian or vegan version.
  • Storage: This soup stores well in the refrigerator for 3-4 days and can be frozen for 3-4 months. It’s perfect for meal prepping!

Nutrition Table 

Nutrition Table 

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You've entered a realm where each bowl isn't just a meal; it's an expedition to the core of comfort, well-being, and the sheer delight of feeding both body and soul. My name is Julia, and I'm here to navigate you through the flavorful worlds of Soup Chick. Together, we'll uncover the artistry behind each recipe, share stories that warm the heart, and celebrate the simple pleasures of making and enjoying soup.

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