Mulligatawny Soup Chicken
Warm up your kitchen and your taste buds with this aromatic and hearty Mulligatawny Soup Chicken recipe, a delightful fusion of Indian-inspired spices and comforting stew flavors. Packed with tender shredded chicken, creamy coconut milk, protein-rich green lentils, and a surprising touch of sweetness from diced apple, this soup is a symphony of textures and tastes. The blend of curry powder, turmeric, and cumin infuses the dish with a vibrant golden hue and bold, fragrant depth, while a squeeze of lime juice adds the perfect zesty kick. Whether enjoyed on its own or ladled over fluffy rice for an extra satisfying meal, this easy-to-make soup comes together in under an hour, making it perfect for weeknight dinners or cozy gatherings. Indulge in a bowl of this soul-soothing dish, garnished with fresh cilantro for a burst of color and flavor.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 1 medium (peeled and diced) Carrot
- 2 sticks (diced) Celery stalk
- 3 minced Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 2 tablespoons All-purpose flour
- 5 cups Chicken broth
- 1 cup Canned diced tomatoes
- 0.5 cup (rinsed) Green lentils
- 1 cup Coconut milk
- 1 medium (peeled, cored, and diced) Apple
- 2 tablespoons Lime juice
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Freshly ground black pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 1 cup (optional, for serving) Cooked rice
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper and cook them in the pot for about 4-5 minutes on each side, until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the garlic, ginger, curry powder, turmeric, and cumin. Cook for 1-2 minutes, until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1 minute to remove the raw taste of the flour.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Add the diced tomatoes, lentils, and browned chicken breasts back into the pot. Bring to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender and the chicken is cooked through.
Remove the chicken breasts from the soup and shred them with two forks. Return the shredded chicken to the pot.
Stir in the coconut milk, diced apple, lime juice, salt, and black pepper. Simmer for another 5 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary. If you prefer a richer soup, you can blend a portion of the soup with an immersion blender or in a blender and return it to the pot.
Serve the Mulligatawny soup hot, garnished with chopped fresh cilantro. Optionally, ladle the soup over a scoop of cooked rice for a heartier meal.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2128 mg | 93% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 13.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
