Chicken Mulligatawny Soup

Savor the rich, aromatic flavors of Chicken Mulligatawny Soup, a comforting classic with a vibrant twist. This hearty, curry-infused soup combines tender chicken thighs, creamy coconut milk, and a medley of warming spices like turmeric, cumin, and coriander for a truly satisfying meal. Diced carrot, celery, and green apple add a delightful balance of sweetness and texture, while simmered rice soaks up the bold flavors of the chicken broth. A splash of fresh lemon juice and a sprinkle of cilantro complete this irresistible dish. Perfect for chilly nights or when you crave something bold yet soothing, this one-pot recipe is easy to prepare, taking just an hour from start to finish, and makes enough to serve the whole family. Try this soul-warming, Indian-inspired soup today for a delicious mix of flavor, comfort, and nourishment!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 2 medium carrot, diced
• 2 stalks celery stalks, diced
• 1 medium green apple, peeled and diced
• 6 cups chicken broth
• 0.5 cup uncooked white rice
• 1 cup coconut milk
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)

Directions

Step 1

Cut the chicken thighs into small, bite-sized pieces and set aside.

Step 2

In a large pot, heat the butter and olive oil over medium heat until melted.

Step 3

Add the diced onion and sauté for 4-5 minutes, until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add curry powder, cumin, coriander, and turmeric to the pot, stirring well to coat the onions and release the spices’ aroma.

Step 6

Mix in the diced carrots, celery, and green apple, cooking for 3-4 minutes to begin softening the vegetables.

Step 7

Add the chicken pieces to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on the outside.

Step 8

Pour the chicken broth into the pot and bring to a gentle boil over medium-high heat.

Step 9

Stir in the uncooked white rice, reduce the heat to low, and let the soup simmer for 20-25 minutes, or until the rice is tender and the flavors meld together.

Step 10

Stir in the coconut milk and simmer for an additional 5 minutes.

Step 11

Mix in the fresh lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 12

Ladle the soup into serving bowls and garnish with chopped fresh cilantro. Serve hot.

Nutrition Facts

Serving size	(2873.1g)

Amount per serving	% Daily Value*
Calories	2104.6

Total Fat 89.9g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 632.8mg	0%
Sodium 7786.2mg	0%
Total Carbohydrate 171.7g	0%
Dietary Fiber 15.4g	0%
Total Sugars 53.8g
Protein 150.5g	0%

Vitamin D 36.2IU	0%
Calcium 398.2mg	0%
Iron 16.9mg	0%
Potassium 3829.6mg	0%

*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: 38.6%

Protein: 28.7%

Carbs: 32.7%