Savor the Spices: Mulligatawny Soup with Chicken Recipe

Indulge your senses in a culinary journey with our delightful Mulligatawny Soup with Chicken recipe. This aromatic soup is a harmonious blend of robust spices, wholesome vegetables, and tender chicken, creating a symphony of flavors that will warm your soul and tantalize your taste buds.

Picture this: a medley of onions, carrots, sweet potatoes, and garlic sautéed to perfection in fragrant olive oil, releasing their natural sweetness and depth of flavor. But that’s just the beginning. The addition of fresh ginger, diced apples, and a tantalizing array of spices – from vibrant yellow curry to earthy cumin and warming cinnamon – takes this soup to new heights.

As the flavors meld together in a fragrant embrace, red lentils join the mix, adding a creamy texture and a boost of protein. A generous pour of chicken broth brings everything together, simmering gently until the vegetables are tender and the lentils are cooked to perfection.

But what truly sets this soup apart is the final flourish: a creamy swirl of coconut milk and tender morsels of cooked chicken, adding richness and depth to every spoonful. Top it all off with a dollop of yogurt or sour cream for a touch of tanginess, and you have a bowl of comfort that’s as satisfying as it is delicious.

Whether you’re seeking warmth on a chilly evening or simply craving a taste of exotic flavors, our Mulligatawny Soup with Chicken is sure to hit the spot. So grab your apron and get ready to embark on a culinary adventure that’s both comforting and utterly irresistible.

A very generous thank you to CPMA for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you. We love the Half Your Plate program because it aims to educate Canadians of all ages about the importance of fresh produce consumption and encourages them to fill half their plates with fruits and vegetables to improve their health.  As always, all recipes and opinions remain our own.  Visit the Half Your Plate website for more information!



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Mulligatawny Soup with Chicken

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  • Author: The Kilted Chef
  • Yield: Serves 4-6 1x


Units Scale
  • 3 tbsp olive oil
  • 1 med onion chopped
  • 1 carrot diced
  • 1 med sweet potato peeled and diced
  • 3 cloves garlic minced
  • 1 tbsp fresh grated ginger
  • 2 firm apples diced
  • 1 small can diced tomatoes
  • 1 tbsp yellow curry
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp cardamom
  • 1/2 tsp Thyme
  • 1/2 cup red lentils rinsed
  • 3 cups chicken broth
  • 3/4 cup coconut milk
  • Salt and pepper to taste
  • 46 oz cooked chicken


  1. Heat the olive oil over medium high heat, add the onion, carrot, sweet potato and garlic and ginger, saute until the vegetables begin to soften slightly.
  2. Add the spices and saute until fragrant.
  3. Add the apples, tomatoes, lentils and broth. Bring to a boil and then simmer for 20 minutes.
  4. Place half of the soup into a blender and puree until smooth, return to the pot.
  5. Season with salt and pepper to taste.
  6. Add the coconut milk and the chicken and heat through.
  7. Seve with yogurt or sour cream on top
  • Category: soups & Stews, chicken, recipes