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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

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.

Step 3

In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.

Step 4

Stir in the garlic, ginger, curry powder, turmeric, and cumin. Cook for 1-2 minutes, until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir well to combine. Cook for 1 minute to remove the raw taste of the flour.

Step 6

Gradually pour in the chicken broth, stirring constantly to avoid lumps.

Step 7

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.

Step 8

Remove the chicken breasts from the soup and shred them with two forks. Return the shredded chicken to the pot.

Step 9

Stir in the coconut milk, diced apple, lime juice, salt, and black pepper. Simmer for another 5 minutes, allowing the flavors to meld together.

Step 10

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.

Step 11

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

Serving size	2559.7 grams (2559.7g)

Amount per serving	% Daily Value*
Calories	1436

Total Fat 39.60g	51%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 3.90g
Cholesterol 206mg	69%
Sodium 9137mg	397%
Total Carbohydrate 169.70g	62%
Dietary Fiber 19.90g	71%
Total Sugars 52.70g
Protein 103.70g	207%

Vitamin D 0IU	0%
Calcium 327mg	25%
Iron 22mg	120%
Potassium 3354mg	71%

*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.

Source of Calories

Fat: 24.6%

Protein: 28.6%

Carbs: 46.8%