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Chicken Mulligatawny Soup

A creamy south Indian soup made up of chicken, vegetables, lentils, and curry spices.
Chicken Mulligatawny Soup

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Servings: 6
Total Time: 1 hour
Recipe by: Frankie


2 TBSP unsalted butter
1 yellow onion, diced
2 medium carrots, diced
2 ribs of celery, diced
2 TBSP flour
1 tsp ground cumin
1 tsp ground ginger
1 tsp garlic powder
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp cayenne pepper
salt & pepper
6 cups water
1 bay leaf
8 ounces boneless skinless chicken breast, small cubed
1 cup brown lentils
1 medium apple - peeled, cored, and grated
1/2 cup heavy cream


1. Melt the butter in a dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stiiring occasionally, until vegetables are softened, 6 to 7 minutes.

2. Add the flour, cumin, ginger, garlic, turmeric, cinnamon, coriander, cayenne, 1 tsp salt, 1/2 tsp pepepr. Stir until thoroughly combined.

3. Add the water and bay leaf and use a wooden spoon to scrape the bottom of the pan to remove and stuck on bits. Bring to a boil then reduce heat to low and simmer 15 minutes.

4. Add the chicken, lentils, and apple. Increase the heat to medium-high and bring to a boil.

5. Reduce heat to medium-low and cover the dutch oven with a lid. Cook, stirring occasionally, until lentils are tender and chicken is cooked through, about 25 minutes.

6. Stir in the heavy cream and cook until heated through. Season with additional salt & pepper if necessary.

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Chicken Mulligatawny Soup

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