Chicken Mulligatawny Soup Recipe

Chicken Mulligatawny Soup is a flavorful and hearty dish with a fascinating history. Originating from British India, the soup blends rich, comforting textures with vibrant, aromatic spices. Its name, “mulligatawny”, comes from the Tamil words "milagu-tannir," meaning “pepper-water”, which hints at the bold spices that give the soup its distinctive flavor. Over time, this soup evolved and gained popularity with British colonists, who began making their own versions, incorporating local ingredients like chicken, vegetables, and rice.

Mulligatawny is more than just a soup-it’s a full-on meal in a bowl. The flavors are layered and complex, with the heat from black pepper balanced by creamy coconut milk and the earthy, savory depth of chicken. Whether you’re seeking comfort food on a chilly day or trying to impress guests with your culinary skills, this dish hits all the right notes.

Chicken Mulligatawny Soup Recipe

This Chicken Mulligatawny Soup combines tender chicken, vegetables, rice, and a medley of spices that bring the dish to life. It’s rich, creamy, and bursting with flavors, with just the right amount of heat. The best part? It’s super versatile, so you can adjust it to your taste. Whether you like your soup spicier or milder, with more vegetables or less rice, this recipe gives you the freedom to tailor it.

Ingredients Needed

To make Chicken Mulligatawny Soup, gather the following ingredients:

• Chicken: 2 chicken breasts or thighs (boneless and skinless)
• Vegetables: 1 onion (chopped), 2 carrots (peeled and chopped), 2 celery stalks (chopped), 2 cloves garlic (minced)
• Spices: 1 tablespoon ground turmeric, 1 tablespoon ground cumin, 1 tablespoon curry powder, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon cayenne pepper (optional for heat)
• Broth & Base: 4 cups chicken broth, 1 cup water, 1 cup coconut milk
• Rice: 1/2 cup basmati rice (you can use other rice types, but basmati adds an extra aromatic touch)
• Garnishes: Fresh cilantro leaves (for garnish), a squeeze of lime juice (optional for brightness)

Cooking Instructions

Here’s a step-by-step guide on how to bring this beautiful, aromatic soup to life:

1. Cook The Chicken

   • In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
   • Season the chicken with salt and pepper. Add the chicken breasts to the pot and cook until golden on both sides, about 5-7 minutes per side. You don’t need to cook them all the way through, as they’ll finish cooking in the soup.
   • Remove the chicken and set it aside to cool slightly. Once it’s cool enough to handle, shred it into bite-sized pieces using two forks.

2. Prepare The Base

   • In the same pot, add a little more oil if needed and toss in the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften.
   • Add the garlic and cook for another minute until fragrant.

3. Spices And Broth

   • Add the spices: turmeric, cumin, curry powder, coriander, cinnamon, cloves, and cayenne. Stir everything together and toast the spices for about 2 minutes. This helps bring out their natural oils and intensifies the flavors.
   • Pour in the chicken broth and water, scraping any bits from the bottom of the pot.
   • Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld.

4. Add Rice And Chicken

   • Stir in the rice and shredded chicken. Lower the heat and cover the pot. Let it simmer for an additional 15 minutes or until the rice is cooked and tender.

5. Finish With Coconut Milk

   • Once the rice is fully cooked, add the coconut milk. Stir it into the soup, allowing the creamy texture to blend throughout.
   • Let the soup simmer for another 5 minutes to ensure it’s hot and well-mixed.

6. Taste And Adjust

   • Taste the soup and adjust the seasoning, adding more salt, pepper, or cayenne for extra heat, if necessary.
   • Garnish with fresh cilantro and a squeeze of lime juice before serving.

Ingredient Insights

Each ingredient in Chicken Mulligatawny Soup plays a key role in building its bold, complex flavor profile. Here’s a quick breakdown:

• Chicken: Provides the heartiness and protein that make the soup filling and satisfying. You can use chicken thighs for a richer flavor, or breasts for a leaner option.
• Vegetables: The onions, carrots, and celery (a trio often referred to as ’mirepoix’) form the foundational flavor base. These add sweetness, crunch, and depth to the soup.
• Spices: The combination of cumin, coriander, turmeric, and cinnamon gives the soup its warm, aromatic depth. Each spice brings something unique, from earthy and savory to sweet and spicy.
• Coconut Milk: This ingredient adds creaminess and a subtle sweetness that balances the heat from the spices. It also imparts a rich texture to the soup.
• Rice: Not only does rice help thicken the soup, but it also adds a comforting texture and soaks up the delicious broth.
• Lime and Cilantro: These finishing touches add brightness and freshness to the soup, cutting through the richness of the coconut milk and spices.

Expert Tips

• Cooking the Chicken: To avoid dry chicken, cook it only until golden and shred it while it’s still slightly undercooked. It will finish cooking in the soup, staying moist and juicy.
• Toasting Spices: Always toast your spices in the oil before adding the liquid. It’s a simple step, but it makes a world of difference in releasing the full flavors of the spices.
• Adjusting the Heat: If you’re sensitive to spice, start with less cayenne or leave it out altogether. You can always add more later if you feel like it needs extra heat.
• Blend for a Smooth Soup: If you prefer a smoother texture, you can use an immersion blender to purée the soup before adding the rice. This results in a more velvety consistency.
• Use Leftovers: This soup is fantastic for using up leftover chicken. Just add it during the rice cooking step to keep it from overcooking.

Recipe Variations

While the traditional Chicken Mulligatawny is fantastic as is, you can make some creative variations:

• Vegetarian Mulligatawny: Replace the chicken with tofu, chickpeas, or even lentils. You could also add more vegetables like sweet potatoes, spinach, or peas.
• Spicy Mulligatawny: If you like extra heat, boost the cayenne pepper or add fresh chopped chilies. You could also incorporate a spoonful of chili paste or sriracha for a deeper heat.
• Lighter Version: If you’re looking for a lower-calorie version, use light coconut milk or even skip the coconut milk entirely and add a dollop of Greek yogurt for creaminess.
• Make it Chunky: For a more rustic texture, don’t shred the chicken-cut it into bite-sized cubes and let it simmer in the soup. You can also leave the rice in larger grains for added bite.

Final Words

Chicken Mulligatawny Soup is the perfect blend of comfort and complexity. The aromatic spices, tender chicken, and creamy coconut milk combine to create a soup that’s filling and satisfying, yet incredibly flavorful. With its flexible nature, this dish can be customized to fit anyone’s taste, dietary needs, or available ingredients.