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    Home > Blog > Chicken & Poultry > One Pot Mulligatawny Soup recipe

    One Pot Mulligatawny Soup recipe

    by Teri Lyn Fisher · Published: Nov 9, 2016 · Modified: May 25, 2020

    Jump to Recipe
    Our One Pot Mulligatawny Soup recipe is packed with flavor. It's creamy and silky, and so filling. We topped our Chicken Mulligatawny recipe with rice, golden raisins, and cilantro.

    Bowls of one pot chicken mulligatawny soup with a spoon.
    Today we have a delicious and filling Chicken Mulligatawny soup recipe for you! If some of you are still scratching your head, let’s just say it was popularized by THIS guy, as one of his most prized soups (best episode ever, right?!). I think it’s pretty great that Mulligatawny soup has such a hilarious appearance on Seinfeld.  If you’ve never had it before that needs to change! I’ve had mulligatawny a number of times and each time I’ve had it, it’s been totally different. There are a TON of different ways you can prepare it. Our Mulligatawny recipe is naturally our favorite way!

    What is Mulligatawny Soup?

    Mulligatawny is a soup that originated in south India. The soup consists of stock and coconut milk to give it it’s creamy texture, and is then flavored with a lot of earthy spices like curry, turmeric, and paprika. It’s usually a beautiful yellow color from the curry and turmeric.

    Close up of our Mulligatawny soup recipe topped with rice, chicken, golden raisins and cilantro.
    How to make Mulligatawny Soup?

    For our recipe, we first sauté the vegetables. After they are done cooking we add the rest of the soup ingredients together in one pot and simmer for 30 -40 minutes. Then we blend everything together so it’s silky smooth. Once we have ladled the soup into bowls we garnish them with chicken, rice, cilantro, and raisins.

    What is Mulligatawny soup made of?

    There are a lot of ingredients that go into Chicken Mulligatawny soup because it has a lot of flavor. In our recipe, the base of the soup consists of:

    • chicken stock
    • coconut milk
    • lentils

    Here are the vegetables we use in our recipe:

    • onion
    • celery
    • carrot
    • jalapeno
    • garlic
    • fresh ginger
    • apples
    • tomatoes

    The spices used vary significantly. The spices we like to use to flavor our Mulligatawny soup are:

    • curry
    • cumin
    • smoked paprika
    • cinnamon
    • turmeric
    • cardamom
    • black pepper
    • thyme

    Does Mulligatawny soup freeze well?

    Yes. The best way to do it with our recipe is to freeze the soup prior to garnish. It is best for the garnishes to be fresh and not frozen. Store the pureed soup in an airtight container in the freezer for up to three months.

    Click here for our Soup Recipe Collection!

    Here are some other soup recipes you might like:

    • Vegan Lentil Soup
    • Creamy Pumpkin Soup
    • Roasted Sweet Potato and Leek Soup
    • Masoor Dal
    • Spicy Black Bean Soup
    • Roasted Cauliflower and Parsnip Soup
    • Curried Butternut Squash Soup
    • Creamy Roasted Tomato and Basil Soup

    Also check out this post for our Best Soup Recipes!

    Overhead view of bowls of one pot chicken mulligatawny soup with a spoon.

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    Bowls of one pot chicken mulligatawny soup with a spoon.

    One Pot Mulligatawny Soup recipe

    5 from 18 votes
    PRINT RECIPE Pin Recipe
    Our One Pot Mulligatawny Soup recipe is packed with flavor. It's creamy and silky, and so filling. We topped our Chicken Mulligatawny recipe with rice, golden raisins, and cilantro.
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 1 hour hr
    Servings: 6

      INGREDIENTS  

    • ¼ cup (½ stick) unsalted butter
    • 1 yellow onion, chopped
    • 2 ribs celery, diced
    • 1 medium carrot, peeled and diced
    • 1 red jalapeno, seeded and diced
    • 3 garlic cloves, minced
    • 2 teaspoons fresh ginger, peeled and minced
    • 2 small apples, peeled, cored and diced
    • 1 roma tomato, seeded and diced
    • 2 ½ teaspoons curry powder
    • 1 teaspoon cumin
    • ½ teaspoon smoked paprika
    • ½ teaspoon ground cinnamon
    • ½ teaspoon turmeric
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon cracked black pepper
    • 1 tablespoon minced thyme
    • ½ cup red or yellow lentils (uncooked)
    • 3 cups chicken stock
    • ⅔ cup coconut milk
    • salt to and extra black pepper to taste

    toppings and garnish

    • cooked jasmine rice
    • roasted and shredded chicken breast
    • golden raisins
    • cilantro, roughly chopped

      INSTRUCTIONS  

    • Place a large pot over medium-high heat and melt butter. Add onion, celery, carrot, and jalapeno and sauté for 5 minutes. Add garlic, ginger, apples, and tomato and continue to sauté for an additional 3 minutes. Season with salt and pepper.
    • Add all the spices, thyme and lentils to the pot and sauté for 3 minutes. Add stock and bring to a boil. Reduce heat to medium, medium-low and simmer mixture for about 30 to 40 minutes or until lentils have cooked through.
    • Pour mixture into a blender or using and immersion blender, puree until smooth.
    • Pour mixture back into the pot and simmer for 2 minutes. Stir in coconut milk and adjust seasonings.
    • To serve: Place about ½ cup of rice at the bottom of each bowl and top with a ladle of soup. Top soup with shredded chicken, a sprinkle of raisins and finally the cilantro. Season with freshly cracked black pepper. Serve.
    Calories: 265kcal Carbohydrates: 26g Protein: 9g Fat: 15g Saturated Fat: 10g Cholesterol: 24mg Sodium: 198mg Potassium: 528mg Fiber: 7g Sugar: 9g Vitamin A: 2270IU Vitamin C: 12mg Calcium: 49mg Iron: 3mg
    CUISINE: Indian
    KEYWORD: one pot, soup
    COURSE: dinner, lunch

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    November 9, 2016 / 39 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Sausage and Kale Baked Gnocchi
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    Reader Interactions

    November 9, 2016 / 39 Comments

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    1. Elizabeth Jean

      November 06, 2022 at 10:30 pm

      Incredible

      Reply
    2. Amy

      January 19, 2022 at 9:39 am

      5 stars
      I have made this recipe several times now. We love it! I’m serving this to guests tomorrow evening, it’s that good and you really can’t mess it up. Thank you!

      Reply
    3. Kathleen Johnsen

      June 08, 2020 at 9:54 am

      5 stars
      I love it. Kids love it. I need to start doubling it!

      Reply
      • Jenny Park

        June 10, 2020 at 10:40 am

        Oh yay! So glad to hear that!

        Reply
    4. Dana

      April 29, 2020 at 10:16 am

      5 stars
      I made this last night with leftover rotisserie chicken. Loved it!

      Reply
    5. jen

      February 10, 2017 at 6:04 pm

      Hi. Is the coconut milk the type in a can typically used in soups or the drinking kind that usually comes in cartons near the milk in the dairy aisle?

      Reply
      • Jenny Park

        February 10, 2017 at 6:55 pm

        It’s the canned kind, typically used in soup!

        Reply
    6. Marry

      December 06, 2016 at 9:02 pm

      5 stars
      Oh lala, Yummy! I love this soup. Used 2 T coconut oil instead of butter, (picky boyfriend) and a purple carrot from the farmer’s market so my soup came out a kind of burgundy color. So good. Big Thank You for this recipe.

      Reply
    7. Julie Lovell

      November 14, 2016 at 9:33 pm

      Never had or heard of anything like this! I love yellow curry though so this is definitely pinned for future use!

      Reply
    8. Luci Parker

      November 10, 2016 at 2:05 pm

      U must be reading my mind I was just going to ask u if u had a recipe for Mulligatawny soup and VOILA I didn’t have to ask Thank you so much I lost mine somewhere along the line

      Reply
    9. Janet

      January 31, 2016 at 6:16 am

      5 stars
      Made this with leftover lamb meat and gravy. Spicing was perfect! It was a big hit. Thanks for sharing

      Reply
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