Easy Chicken Mulligatawny
Easy homemade Chicken Mulligatawny soup recipe with curry spices, coconut milk, and lentils. Ready in 55 minutes. Perfect for gut health.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 6 cups low-sodium chicken bone broth
- 1 can (14 ounces) light coconut milk
- 3 cups shredded rotisserie chicken
- 2 medium carrots, cut into thin matchsticks
- 1 cup diced celery
- 1 red bell pepper, diced
- 1 cup red lentils, rinsed
- 2 medium apples, peeled and finely diced
- 3 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
Instructions
- 1
Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- 2
Add the diced onions and sauté, stirring frequently, until they turn translucent and begin to soften, approximately 5 minutes.
- 3
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute, while scraping the pot bottom to release any browned bits.
- 4
Sprinkle in the curry powder, turmeric, and cumin, stirring constantly to coat all the vegetables and bloom the spices, roughly 1-2 minutes.
- 5
Pour in the chicken bone broth and coconut milk, bringing the mixture to a gentle simmer over medium heat.
- 6
Add the shredded rotisserie chicken, carrots, celery, red bell pepper, and red lentils, stirring well to combine.
- 7
Allow the soup to simmer uncovered for 20-25 minutes, until the lentils are tender and beginning to break down slightly.
- 8
Stir in the diced apples and lemon juice, continuing to simmer for an additional 5 minutes until the apples soften.
- 9
Taste the soup and season generously with sea salt and black pepper, adjusting to your preference.
- 10
Ladle the soup into bowls and garnish each serving with fresh cilantro and sliced green onions.
- 11
Serve immediately while hot, with warm naan bread or crusty whole grain bread on the side if desired.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| full-fat coconut milk | light coconut milk or Greek yogurt swirled in at the end | reduces saturated fat and calories while maintaining creaminess and protein content |
| regular chicken broth | homemade bone broth or low-sodium vegetable broth | bone broth provides collagen and gelatin for gut health; vegetable broth keeps it vegan-friendly |
| red lentils | split peas or green lentils | provides different fiber profiles and slower-digesting carbohydrates for better blood sugar control |
| curry powder (commercial blend) | individually mixed spices: turmeric, coriander, fenugreek, cumin, and black pepper | allows control over sodium and quality of spices; commercial blends often contain fillers and added salt |
| rotisserie chicken | poached chicken breasts or leftover grilled chicken | reduces sodium and processed additives often found in store-bought rotisserie birds |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 355 |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 72mg |
| Sodium | 680mg |
| Carbohydrates | 29g |
| Fiber | 7g |
| Sugar | 7g |
| Protein | 36g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
