Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 8 chicken thighs or 8 about 2 1/2 pounds chicken pieces; 2 medium onions, finely diced; 2 celery ribs, finely diced; 1 medium carrot, finely diced; 2 tablespoons curry powder; 3 cups chicken stock or 3 cups canned low sodium chicken broth or 3 cups water; 2 cups unfiltered apple cider; salt; cayenne pepper, to tatste; ⅓ cup dried lentils; 34 lb potato, peeled and diced; 1 teaspoon dried dill; 1 cup apple, peeled and chopped (about 2 small apples); 1 cup plain yogurt; 12 sprigs cilantro (fresh coriander)

Servings: persons

2 tablespoons unsalted butter
8 chicken thighs or 8 about 2 1/2 pounds chicken pieces
2 medium onions, finely diced
2 celery ribs, finely diced
1 medium carrot, finely diced
2 tablespoons curry powder
3 cups chicken stock or 3 cups canned low sodium chicken broth or 3 cups water
2 cups unfiltered apple cider
salt
cayenne pepper, to tatste
⅓ cup dried lentils
34 lb potato, peeled and diced
1 teaspoon dried dill
1 cup apple, peeled and chopped (about 2 small apples)
1 cup plain yogurt
12 sprigs cilantro (fresh coriander)

1
In large soup pot over medium heat, melt butter.
2
Add the chicken, onions, celery, and carrot, sprinkle with curry powder, and mix well.
3
Cook, stirring occasionally, for 15 minutes.
4
Add the stock, cider, salt, cayenne pepper, and lentils.
5
Cover, reduce the heat to low, and cook for 20 minutes.
6
Add potatoes and dill and cook 20 minutes longer.
7
(The soup can be prepared in advance to this point, cooled, and refrigerated.
8
).
9
Just before serving, reheat soup if necessary.
10
Add the apples, then remove from the heat and whisk in the yogurt.
11
Pour the soup into a tureen, garnish with cilantro, and serve immediately.

3829

kcal

Calories

Fat

695

Carbs

200

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 8 chicken thighs or 8 about 2 1/2 pounds chicken pieces, 2 medium onions, finely diced, 2 celery ribs, finely diced, and more.

Yes, Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mulligatawny Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions