chicken mulligatawny soup recipe

Written BySheba G Updated On
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The Best chicken mulligatawny soup recipe

I’m so excited to share this recipe for chicken mulligatawny soup with you. This hearty and flavorful soup originated in India, where it’s known as ‘mulligatawny’, which roughly translates to ‘pepper water’. The dish has been adapted and modified over the years, and now it’s a staple in many American households.

My family and I love this soup because of its rich and slightly spicy flavor, which is achieved by combining chicken, onions, ginger, garlic, and a blend of spices. The key to making a great mulligatawny soup is to use high-quality ingredients and to cook the soup slowly, allowing all the flavors to meld together. I first discovered this recipe when I was pregnant with my second child.

My sister-in-law, who’s an excellent cook, made it for me when I was feeling under the weather. She told me that the soup was a favorite of her own family for generations. Since then, I’ve made it countless times for my family and friends.

It’s always a hit because of its comforting flavor and soothing texture. The best part about this recipe is that it’s incredibly easy to make. You can prepare the ingredients ahead of time and then simmer the soup for 20-30 minutes.

The result is a delicious and filling meal that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a special meal to serve at a holiday gathering, this chicken mulligatawny soup recipe is sure to please. In addition to its taste and convenience, this recipe also offers several health benefits.

The chicken provides lean protein, while the vegetables add fiber and vitamins. The spices used in the recipe have anti-inflammatory properties that can help alleviate colds and coughs. Plus, the slow cooking process helps break down the connective tissue in the chicken, making it easier to digest.

Chicken Mulligatawny Soup

4.7 from 1182 votes

A comforting and flavorful soup with chicken, vegetables, and aromatic spices. This classic dish is perfect for a cozy meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 lbs boneless, skinless chicken breasts
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 tbsp grated ginger
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 cup coconut milk
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil

For Garnish

Fresh cilantro, chopped
Plain yogurt

👨‍🍳Directions

1In a large pot, heat vegetable oil over medium heat.
2Add onion, carrots, and celery.
3Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4Add garlic and ginger to the pot.
5Cook for an additional 1 minute, stirring constantly to prevent burning.
6Add chicken breasts to the pot.
7Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
8Stir in diced tomatoes, chicken broth, coconut milk, curry powder, cumin, coriander, turmeric, salt, and black pepper.
9Bring the mixture to a boil.
10Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
11The chicken should be white throughout with no pink or translucent parts.
12Remove the pot from the heat.
13Use a fork to shred the chicken directly in the soup.
14Stir well to combine.
15Taste and adjust seasoning if needed.
16Ladle the soup into bowls and garnish with chopped cilantro and a dollop of plain yogurt.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: You can use chicken thighs instead of breasts for a more flavorful soup. Adjust the spice level by increasing or decreasing the amount of curry powder.

Watch Video Of How Chicken Mulligatawny Soup Works

Chicken Mulligatawny Soup is a recipe that is always a good idea for any occasion. It’s a hearty, comforting soup that’s perfect for family gatherings, potlucks, or a cozy night in.

The soup can be made in large batches and frozen in individual portions, making it a great meal prep option for busy weeks. It’s a dish that’s both delicious and nourishing, and it’s a recipe that I’m always happy to share with others.

Give it a try and see for yourself why this soup is a family favorite.

❓ Frequently Asked Questions About Chicken Mulligatawny Soup

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breast or thighs for this recipe. You can also use leftover roasted chicken if you have some on hand.

Q: Can I make this recipe in advance?

Yes, you can make this recipe ahead of time by preparing all the ingredients and then refrigerating or freezing them until you’re ready to cook.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Can I make this recipe without onions?

No problem! You can omit the onions if you prefer or substitute with another aromatic vegetable like carrots or celery.

Q: How do I thicken the soup if it becomes too watery?

You can add a slurry made from cornstarch or flour mixed with water to thicken the soup.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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