There's something incredibly comforting about a bowl of soup, especially one that is rich in flavor and warmth. Chicken Mulligatawny is a classic Anglo-Indian dish that is the very definition of comfort in a bowl.1 It’s a hearty, spiced soup that combines tender chicken, soft lentils, and a fragrant blend of spices, creating a meal that is both satisfying and deeply aromatic.2

The name "Mulligatawny" comes from the Tamil words "milagu" and "tanni," meaning "pepper water."3 While this modern version is much more than that, it still holds a wonderful, peppery warmth. This soup is a complete meal in itself, perfect for a chilly day or when you’re craving something nourishing and full of flavor.

Hearty Chicken Mulligatawny Soup

Spiced Lentil Comfort Bowl

Yields: 6 servings

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients

  • For the Soup:

    • 1 tablespoon olive oil

    • 1 medium yellow onion, chopped

    • 2 carrots, peeled and diced

    • 2 celery stalks, diced4

    • 2 cloves garlic, minced

    • 1 ½ lbs boneless, skinless chicken breasts or thighs, diced

    • ½ cup red lentils, rinsed

    • 1 teaspoon curry powder

    • ½ teaspoon turmeric

    • ½ teaspoon ground cumin

    • 4 cups chicken broth

    • 1 (14.5-ounce) can diced tomatoes, undrained5

    • ½ teaspoon salt

    • ¼ teaspoon black pepper

    • For Garnish:

    • Plain yogurt or sour cream

    • Fresh cilantro or parsley, chopped6

    • A squeeze of fresh lemon juice

Instructions

1. Sauté the Vegetables

  1. Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.

  2. Sauté: Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened.

  3. Add Spices & Garlic: Add the minced garlic, curry powder, turmeric, and cumin. Stir and cook for 1 minute until fragrant.

2. Simmer the Soup

  1. Add Chicken & Lentils: Add the diced chicken and rinsed red lentils to the pot.

  2. Add Liquids: Pour in the chicken broth and the canned diced tomatoes. Stir well to combine.

  3. Season: Season with salt and pepper.

  4. Bring to a Simmer: Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and let the soup cook for 30-35 minutes, or until the lentils are tender and the chicken is cooked through.

3. Finish and Serve

  1. Shred Chicken: Use two forks to shred the cooked chicken within the soup.

  2. Adjust Consistency: If the soup is too thick, you can add a little more chicken broth. If you prefer a smoother soup, you can use an immersion blender to partially blend a portion of the soup.7

  3. Serve: Ladle the hot soup into bowls.

  4. Garnish: Garnish each bowl with a dollop of yogurt or sour cream, a sprinkle of fresh cilantro, and a squeeze of fresh lemon juice for brightness.

Pro-Tips for a Perfect Bowl

  • Rinse the Lentils: Rinsing the lentils is an important step to remove any debris and prevent the soup from becoming cloudy.8

  • The Right Spices: A good, high-quality curry powder is key. You can also add a touch of grated fresh ginger for an extra kick of flavor.

  • The Garnish is Key: Don't skip the garnishes! The yogurt and fresh lemon juice add a much-needed cooling and zesty contrast to the warm spices of the soup.

  • Make Ahead & Freeze: This soup is perfect for making ahead. It stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.9