Chicken Mulligatawny Soup: History, Recipe & Health Benefits

Chicken Mulligatawny Soup is a tasty soup that has lots of spices and a thick broth, with chicken added for extra heft. Its name comes from the Tamil words “millagu” (pepper) and “thanni” (water), so you know it was meant to be a bit spicy and real comforting.

This soup shows how food can change when it meets new people and places. Over the years, cooks took the old Indian recipe and mixed in things they had around, especially during the British colonial days. Thats why you’ll see versions with apples, cream, or even curry powder from different regions.

You can make it with chicken or just lentils and veggies, so its good for lots of tastes. Whether you like it thick and creamy or a bit runny, it warms you up and feels like a hug in a bowl.

This article gonna walk you through Chicken Mulligatawny Soup’s history, why it’s important in different cultures, its health perks, and finally a recipe so you can try it yourself.

History of Mulligatawny Soup

Origin in Indian Cuisine

It started in the Tamil region of South India. The very first versions had lentils, mustard seeds, curry leaves, tamarind and a mix of spices. Local farmers grew all these things so cooks just threw them together to make a hearty broth. They often added rice or ground lentils to make it thick. Thats why it tasted so rich and stayed warm for a long time.

Adaptation in Western Cuisine

When the British came to India, they learned about this peppery soup and took it back home. In England they added chicken, apples and cream to suit their own tastes, making it more rich and smooth. This change helped it catch on in Western kitchens, so it became a favorite comfort food in Britain and other places.

Understanding Chicken Mulligatawny Soup

What is Chicken Mulligatawny Soup?

Chicken Mulligatawny Soup is a version of the old Indian soup that adds chicken so its more filling. The classic one uses mostly lentils and spices, but with chicken you get extra protein and a deeper taste. Its a complete meal in one bowl.

Key Ingredients

• Chicken: Gives protein and a savory boost.
• Curry Powder: The heart of the flavor, with warm, earthy tones.
• Lentils: Thicken the soup and add fiber.
• Vegetables: Things like carrots, celery, onions for extra nutrition.
• Coconut Milk: Makes it creamy and balances the heat.
• Rice: Often used to make the soup more hearty and give it texture.

Health Benefits of Chicken Mulligatawny Soup

Nutritional Information

This soup isnt just tasty; it packs protein from the chicken and lentils, plus vitamins and minerals from the veggies. The fats usually come from coconut milk or oil, so its a balanced meal. You can tweak the recipe to fit diets or calorie goals.

Health Benefits

• Chicken: Lean protein that helps your muscles and keeps you full longer.
• Lentils: High in fiber, good for digestion and can help keep cholesterol down.
• Vegetables: Loaded with vitamins and minerals to boost your immune system.
• Coconut Milk: Contains MCTs which may help with energy and weight management.
• Spices: Turmeric and ginger have anti-inflammatory properties and can help your metabolism.

Chicken Mulligatawny Soup

This comforting Chicken Mulligatawny Soup combines delicious spices, tender chicken, and hearty vegetables, creating a warm and nourishing dish that's perfect for any time of year.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 4 People

Calories 320 kcal

Equipment

• 1 Large pot or Dutch oven
• 1 Wooden spoon
• 1 Cutting board
• 1 Sharp knife
• 1 Measuring cups and spoons
• 1 Ladle
• 6 Serving bowls

Ingredients

  

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 medium apple, peeled and diced
• 1 pound boneless, skinless chicken breast, diced
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper adjust to taste
• 6 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 cup cooked rice (white or brown)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lemon wedges for serving (optional)

Instructions

 

• Heat the vegetable oil in a large pot or Dutch oven over medium heat.
• Add the diced onion, and sauté for about 5 minutes until softened.
• Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
• Add the diced carrots, celery, and apple to the pot, cooking for about 5 minutes until the vegetables start to soften.
• Add the diced chicken to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
• Sprinkle in the curry powder, ground cumin, turmeric, and cayenne pepper, stirring well to coat the chicken and vegetables with spices.
• Pour in the chicken broth, and bring the mixture to a boil. Lower the heat and let simmer for 10 minutes.
• Stir in the coconut milk and cooked rice, allowing the soup to warm through for an additional 5 minutes.
• Season with salt and pepper to taste.
• Serve hot, garnished with fresh cilantro and lemon wedges if desired.

Notes

If you prefer a spicier soup, feel free to increase the amount of cayenne pepper.

This soup is great for meal prep and can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.

Adjust the thickness of the soup by adding more broth if you prefer a lighter consistency.

For a vegetarian version, replace the chicken with chickpeas or cooked lentils and use vegetable broth instead.