Chicken mulligatawny soup is a rich, spiced, coconut-laced bowl that turns simple weeknight ingredients into something that feels genuinely special. It layers tender shredded chicken, earthy red lentils, and a warming blend of curry and turmeric into a thick, velvety soup that is satisfying without being heavy. Once you try it, it earns a permanent spot in the dinner lineup.
I first made this on a cold Tuesday in November when I wanted something more exciting than plain chicken soup but still realistic for a school night. The moment the curry hit the hot oil, my whole kitchen smelled incredible and my kids came running. That reaction right there is why this chicken mulligatawny soup recipe has become one of my most-made cold-weather dinners. It has warmth, depth, a quiet sweetness from apple, and that silky coconut finish that makes every spoonful feel like a reward. Make this tonight!
Table of Contents
Ingredients for Chicken Mulligatawny Soup
I have tested this chicken mulligatawny soup recipe more times than I can count, and the two things that make the biggest difference are fresh ginger and a good-quality curry powder. I always replace my curry powder every six months because stale spices produce a flat, dull soup. Use rotisserie chicken or any leftover cooked chicken here; it works perfectly. Here is everything you need:
- 2 tablespoons coconut oil (or ghee) – I prefer coconut oil for its subtle sweetness that pairs beautifully with the spice blend
- 1 medium yellow onion (finely chopped)
- 1 large carrot (peeled and diced)
- 1 medium red bell pepper (diced)
- 1/4 teaspoon kosher salt
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (minced) – In my experience, fresh ginger is non-negotiable here; ground ginger just does not deliver the same brightness
- 1 medium apple (peeled, cored, and diced) – I recommend a Gala or Fuji for their natural sweetness and soft texture once cooked
- 2 teaspoons curry powder
- 1 teaspoon ground sweet paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cinnamon
- 1/2 cup dried red lentils (rinsed under cold water until water runs clear)
- 3 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie or any cooked chicken works great) – Pro tip: shred it while slightly warm so it pulls apart easily
- 1 cup full-fat canned coconut milk (shake the can well before opening)
- Optional: roasted cashews and chopped fresh cilantro for topping
If you love cozy chicken soups like this one, my Marry Me Chicken Soup and Crack Chicken Noodle Soup are two more bowls worth bookmarking.
Step-by-Step Instructions
I recommend reading through all the steps before you start. This chicken mulligatawny soup recipe moves quickly once the vegetables are prepped, so having everything measured and ready beforehand keeps the process smooth. If you are using a standard blender instead of an immersion blender, have a kitchen towel ready and always crack the lid slightly when blending hot liquids.
Step 1: Heat the coconut oil or ghee in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and red bell pepper, then season with the salt. Saute for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and lightly golden at the edges.
Step 2: Stir in the garlic, ginger, and apple. Cook for 2 to 3 minutes until fragrant. The apple will begin to soften and release a subtle sweetness into the base.
Step 3: Add the curry powder, paprika, turmeric, cumin, thyme, cardamom, and cinnamon. Stir for about 30 seconds to toast the spices and coat the vegetables evenly. Do not skip this step; toasting the spices deepens the flavor significantly.
Step 4: Add the rinsed red lentils and pour in the chicken broth. Stir to combine, then bring to a boil. Reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are completely soft and starting to break down.
Step 5: Remove the pot from the heat. Use an immersion blender to puree about three-quarters of the soup directly in the pot, leaving some chunks for texture. If using a standard blender, carefully ladle about half the soup into the blender, hold the lid firmly with a folded towel, blend until smooth, then return it to the pot.
Step 6: Stir in the shredded chicken and return the pot to low heat for 2 to 3 minutes until the chicken is warmed through. Taste the soup and adjust salt and black pepper as needed.
Step 7: Remove the pot from the heat completely before adding the coconut milk. Stir it in gently. Do not bring the soup back to a boil after this point or the coconut milk may separate and lose its silky texture.
Step 8: Ladle into bowls and top with roasted cashews and fresh cilantro if using. Serve with warm naan or crusty bread on the side.
What to Serve with Chicken Mulligatawny Soup
This soup has bold, layered flavors that pair best with simple sides that complement rather than compete. Here are some combinations that work really well:
Warm Naan Bread: Soft and slightly chewy naan is the classic companion for scooping up every drop of the spiced broth. It soaks up the coconut curry base beautifully.
Did you enjoy this recipe?
Save it to your Pinterest board and make it again later!
📌 Save this Recipe@dinnerchickenrecipes
Basmati Rice: Stir a scoop of fluffy basmati directly into your bowl or serve it on the side. The mild, nutty grain adds substance and makes the meal even more filling.
Simple Cucumber and Tomato Salad: A cool, lemon-dressed salad cuts through the richness of the coconut milk and keeps the overall meal feeling balanced and fresh.
Roasted Cauliflower: Caramelized roasted cauliflower adds a slightly nutty edge that complements the curry notes without overpowering the soup.
Easy Garlic Bread with Sliced Bread: A thick slice of homemade garlic bread is wonderful for dipping and makes this feel like a full, cozy dinner on a cool night.
Chicken Vegetable Soup: If you are hosting and want to offer a lighter option alongside, this simple chicken vegetable soup is a crowd-pleasing companion that uses similar pantry staples.
Easy Vegetable Soup: A clean, broth-based vegetable soup makes a great lighter starter if you are serving this mulligatawny as the main event for guests.
Storage and Serving Tips
Let the soup cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. The flavor actually deepens overnight as the spices continue to meld, so leftovers are genuinely worth looking forward to.
To reheat, warm gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of chicken broth or water if the soup has thickened too much in the fridge. I recommend avoiding high microwave power, as it can cause the coconut milk to break and turn grainy.
Pro tip: this soup freezes well for up to 3 months. For best results, freeze it before adding the coconut milk, then stir it in fresh after reheating. This keeps the texture smooth and creamy every time.
FAQs
Can I make chicken mulligatawny soup ahead of time?
Yes, and it actually tastes better the next day. Make it up to 3 days ahead and store it in the fridge. Reheat gently on the stove and add a splash of broth if needed.
Can I use canned lentils instead of dried?
Dried red lentils work best here because they break down as they cook and help thicken the soup naturally. Canned lentils are already fully cooked and will turn mushy quickly. If that is all you have, add them in the last 5 minutes and skip the long simmer.
What can I use instead of coconut milk?
Full-fat coconut milk gives the richest, creamiest result, but you can substitute heavy cream or unsweetened oat milk in a pinch. Note that the flavor will be less sweet and the color slightly different, but the soup will still taste great.
Conclusion
This chicken mulligatawny soup is proof that a weeknight dinner can be both simple and deeply satisfying. It comes together in about an hour using pantry staples you likely already have, and the results are comforting, flavorful, and genuinely impressive. Give it a try this week and see what your family thinks. My guess is the pot will be empty before anyone leaves the table.
Chicken Mulligatawny Soup
Ingredients
Equipment
Method
- Heat the coconut oil or ghee in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and red bell pepper, then season with the salt. Saute for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and lightly golden at the edges.
- Stir in the garlic, ginger, and apple. Cook for 2 to 3 minutes until fragrant. The apple will begin to soften and release a subtle sweetness into the base.
- Add the curry powder, paprika, turmeric, cumin, thyme, cardamom, and cinnamon. Stir for about 30 seconds to toast the spices and coat the vegetables evenly. Do not skip this step; toasting the spices deepens the flavor significantly.
- Add the rinsed red lentils and pour in the chicken broth. Stir to combine, then bring to a boil. Reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are completely soft and starting to break down.
- Remove the pot from the heat. Use an immersion blender to puree about three-quarters of the soup directly in the pot, leaving some chunks for texture. If using a standard blender, carefully ladle about half the soup into the blender, hold the lid firmly with a folded towel, blend until smooth, then return it to the pot.
- Stir in the shredded chicken and return the pot to low heat for 2 to 3 minutes until the chicken is warmed through. Taste and adjust salt and black pepper as needed.
- Remove the pot from the heat completely before adding the coconut milk. Stir it in gently. Do not bring the soup back to a boil after this point or the coconut milk may separate and lose its silky texture.
- Ladle into bowls and top with roasted cashews and fresh cilantro if using. Serve with warm naan or crusty bread on the side.
