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Pioneer Woman Mulligatawny Soup

Pioneer Woman Mulligatawny Soup - recipe card
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This hearty Mulligatawny Soup is a rich, aromatic blend of tender chicken, sweet apples, and earthy lentils simmered in a spiced curry broth. With a velvety texture from coconut milk and a bright finish of fresh lemon, it’s a comforting and satisfying bowl that balances savory, sweet, and tangy notes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 carrots, peeled and diced into 1/4-inch pieces
  • 2 celery stalks, diced into 1/4-inch pieces
  • 1 Granny Smith apple, peeled, cored, and diced into 1/4-inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 6 cups low-sodium chicken broth
  • 1 cup dried red lentils, rinsed and picked over
  • 1 bay leaf
  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 cup fresh cilantro, chopped, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. When the oil shimmers, add the onion, carrots, celery, and apple. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. This builds the aromatic foundation of the soup.
  2. Add the minced garlic, curry powder, turmeric, cumin, coriander, and cayenne (if using). Stir constantly for 1 to 2 minutes until the spices are fragrant and coat the vegetables. Toasting the spices releases their oils and deepens the flavor. Watch carefully to avoid burning.
  3. Pour in the chicken broth and bring the mixture to a boil over high heat. Once boiling, add the rinsed red lentils and the bay leaf. Stir well to combine, then reduce the heat to low to maintain a gentle simmer.
  4. Add the chicken breast to the pot, ensuring it is fully submerged in the liquid. Simmer for about 20 minutes, or until the chicken is cooked through to 165°F / 74°C internally. Skim off any foam that rises to the surface for a clearer broth.
  5. Carefully remove the cooked chicken breast to a cutting board and set aside to rest for 5 minutes. Meanwhile, continue simmering the soup for another 10 minutes, or until the lentils are tender and beginning to break down, which thickens the soup naturally.
  6. While the chicken rests, use an immersion blender to puree about half of the soup directly in the pot. If you don’t have an immersion blender, carefully transfer 2 cups of the soup to a blender, blend until smooth, and return it to the pot. This step creates a creamy base while still leaving some texture.
  7. Shred the rested chicken using two forks or slice it into bite-sized pieces. Return the chicken to the pot and stir in the coconut milk, lemon juice, kosher salt, and black pepper. Simmer over medium-low heat for 5 to 7 minutes to warm through and meld the flavors.
  8. Taste the soup and adjust seasoning with more salt, pepper, or lemon juice if needed. The soup should be rich and lightly thickened, with a balanced sweetness from the apple and coconut milk.
  9. Ladle the hot soup into bowls and garnish generously with fresh chopped cilantro. Serve immediately, optionally with a side of naan or steamed rice for extra heartiness.

Notes

Store the cooled soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, stirring occasionally until hot. If the soup thickens too much upon reheating, add a splash of chicken broth or water to reach your desired consistency. This recipe is naturally gluten-free and can be made dairy-free by using coconut milk.

Nutrition

Keywords: mulligatawny soup, pioneer woman mulligatawny, Indian soup, curried chicken soup, apple lentil soup, coconut milk soup, hearty fall soup, chicken soup recipe, comfort food, weeknight dinner

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