Hearty Mulligatawny Soup might just become your next cold-weather obsession—or your “dinner-is-in-30-and-I-forgot-to-defrost-something” lifesaver. This cozy, protein-packed soup brings together the warm flavors of Indian curry, chicken, rice, and veggies in a way that feels like a big hug in a bowl. Even picky eaters might raise an eyebrow and go, “Wait, what’s this magic?” Yep, it’s that kind of soup.
Whether you’re juggling work, kids, or just a long to-do list, this Hearty Mulligatawny Soup comes together in about 30 minutes. No crazy ingredients, no slow cooker waiting game—just easy, flavorful nourishment. Bonus: it’s one of those recipes that tastes even better the next day. Let’s dive into what makes this old-school soup with a twist so craveable.
Table of Contents
What is Hearty Mulligatawny Soup?
Hearty Mulligatawny Soup is a comforting fusion of Anglo-Indian cuisine that originally started as a spiced broth but evolved into a full-on meal in a bowl. The name sounds fancy (and is fun to say—mull-uh-guh-TAW-nee), but don’t let that intimidate you. It’s basically a spiced chicken and rice soup, bulked up with lentils, veggies, and just the right amount of cozy curry flavor.
The beauty of this dish is how it marries the richness of chicken soup with the boldness of Indian spices like Madras curry paste. Add in a squeeze of lemon for brightness, and you’ve got a meal that checks all the boxes: warm, filling, flavorful, and surprisingly easy to throw together. It’s hearty enough to stand alone, but flexible enough to riff on depending on what’s in your fridge.
Reasons to Try Hearty Mulligatawny Soup
First of all, Hearty Mulligatawny Soup is weeknight gold. Got 30 minutes? You’ve got dinner. It uses pantry staples like rice and lentils, along with leftover chicken or rotisserie meat—so there’s zero need to reinvent the grocery wheel.
But here’s the real kicker: it’s satisfying without being heavy. The red lentils offer fiber and creaminess, the spinach sneaks in some greens, and that gentle heat from the curry paste makes it feel indulgent without being overly spicy.
And for those of us navigating picky kiddos or family members who are suspicious of “weird flavors,” mulligatawny hits a sweet spot: it’s flavorful but not fiery, exotic but familiar. Plus, it’s just fun to say. (“Mulligatawny” could totally be a cool dog name, right?)
Ingredients Needed to Make Hearty Mulligatawny Soup
- 1 tbsp vegetable oil (or ghee if you’re feeling extra)
- 1 stalk celery, diced
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp Indian curry paste (Madras works great!)
- 8 cups chicken stock
- 1 cup red split lentils
- ½ cup basmati rice
- 2 cooked chicken breasts, shredded or chopped
- ⅔ cup frozen spinach (about 3 cubes—no need to thaw)
- Juice of ½ lemon
- Salt to taste
Instructions to Make Hearty Mulligatawny Soup
Let’s walk through how to make this soul-warming Hearty Mulligatawny Soup step by step, so you can bring this flavorful, nourishing dish to life with ease—even on a busy weeknight. Whether you’re a seasoned home cook or just starting out, each step is broken down clearly, with extra tips, shortcuts, and internal links to help along the way.
Step 1: Sauté the Aromatics and Vegetables
Heat 1 tablespoon of vegetable oil (or ghee for extra richness) in a large soup pot or Dutch oven over medium-low heat. Once hot, add in your diced onion, carrot, and celery. These form the base of your flavor—kind of like the soup’s version of a warm-up act before the headliner.
Let the veggies cook for about 5 minutes, stirring occasionally, until they soften and start to smell sweet. This step builds deep flavor, so don’t rush it.
💡 New to prepping vegetables? Check out our tips on how to dice onions and carrots like a pro to make this part easier and faster.
Step 2: Add Garlic, Ginger & Curry Paste
Once your veggies are soft, stir in 2 minced cloves of garlic and 1 tablespoon of fresh grated ginger. Give it about 30 seconds—just until everything smells amazing. Then, stir in 1 tablespoon of Indian curry paste (Madras curry is perfect for this recipe).
This step is crucial. Blooming the spices in hot oil wakes up their flavor and infuses the entire dish. If you want a little more kick, feel free to add a pinch of chili flakes or cayenne.
🌶️ Want to explore more spicy but comforting recipes? Try our Spicy Cabbage Detox Soup for a metabolism-boosting twist.
Step 3: Add Broth, Lentils, and Rice
Pour in 8 cups (2 liters) of chicken stock—this is the liquid magic that pulls everything together. Then stir in 1 cup of red split lentils and ½ cup of basmati rice. These hearty, wholesome ingredients will soak up the flavor while thickening the soup beautifully.
Turn the heat up to bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to medium and simmer uncovered for 10 minutes.
⏱️ Need more ideas for quick dinners? Our Crockpot Creamy Broccoli Cheddar Chicken is another satisfying one-pot wonder.
Step 4: Add Cooked Chicken and Spinach
After the soup has simmered, stir in your pre-cooked chicken, chopped or shredded into bite-sized pieces (about 2 breasts or equivalent dark meat). Toss in ⅔ cup of frozen spinach cubes straight from the freezer—no need to defrost.
Let everything cook together for another 5 to 7 minutes, until the lentils and rice are tender and the spinach is fully melted into the broth. Your kitchen should be smelling heavenly by now.
💬 Got leftover rotisserie chicken? This is the perfect way to use it. Or try it in our Turkey Vegetable Soup for another easy, nutritious meal.
Step 5: Brighten with Lemon and Season
Just before serving, squeeze in the juice of half a lemon directly into the pot. This last step wakes up all the flavors and gives the soup a gentle zing that balances the warmth of the spices. Taste the soup and add salt as needed.
If you like a thinner consistency, stir in a bit of extra chicken broth or water. The soup naturally thickens as it sits because the rice and lentils continue to absorb the liquid.
🥄 Pro Tip: Want to make this soup vegetarian or vegan? Sub the chicken with canned chickpeas or diced tofu, and use a flavorful vegetable stock like this one instead.
Bonus Tip: Make It Ahead for Busy Days
Hearty Mulligatawny Soup tastes even better the next day—so feel free to double the batch and enjoy the leftovers. It’s a great meal prep option and freezes well, making your weeknights that much easier.
Need more step by step guides like this? Check out our reader favorites:
What to Serve with Hearty Mulligatawny Soup
Honestly, this soup can fly solo—it’s that filling. But if you’re looking to round it out, try pairing it with a slice of warm naan, a piece of crusty bread, or even a simple green salad. If you’re going full cozy mode, serve it with a buttery grilled cheese on the side (yes, we’re crossing culinary borders and we’re okay with that).
Want something on the lighter side? Try it alongside our Spinach Apple Pecan Salad or the crisp, citrusy Fall Fruit Salad. Sweet + savory = happiness.
Key Tips for Making Hearty Mulligatawny Soup
- Don’t skip the curry paste – It’s the soul of this soup. Madras curry is ideal, but any mild Indian curry paste works.
- Leftover chicken wins – Rotisserie, grilled, or baked chicken? Use what you’ve got.
- Lentils thicken as they sit – If your soup gets too thick, just stir in a little water or broth.
- Customize it – Add peas, swap spinach for kale, or use brown rice if that’s what you have.
- Make it vegetarian – Skip the chicken and use veggie broth. Chickpeas or tofu make great add-ins.
Storage and Reheating Tips for Hearty Mulligatawny Soup
This soup is meal prep heaven. It stores beautifully and tastes even better after a day or two. Here’s how to keep it fresh:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months (leave a little headroom for expansion).
- Reheat: Warm gently on the stovetop or microwave. Add broth or water if it’s thickened up too much.
It’s a perfect make-ahead lunch or lazy dinner night backup plan.
FAQs
Can I make this in a slow cooker?
Totally. Just add everything except the lemon juice and spinach. Cook on low for 4–5 hours, then stir those in at the end.
Can I use green lentils instead of red?
You can, but the texture will be different and it’ll take longer to cook.
Is this spicy?
Not really. The curry paste adds warmth, not fire. You can always spice it up with chili flakes or cayenne if you like heat.
Can I skip the rice?
Sure—just add a bit more lentils, or even throw in some diced potatoes or cauliflower for extra bulk.
Final Thoughts
Hearty Mulligatawny Soup is everything a busy home cook dreams of: fast, filling, flavorful, and flexible. With its fragrant curry warmth, satisfying texture, and ability to feed a crowd or freeze like a champ, it’s one of those recipes you’ll come back to again and again.
So the next time you’re staring into your pantry wondering what to make, remember this: all you need is 30 minutes, some pantry staples, and a craving for comfort.
Explore more feel-good recipes like Anti-Inflammatory Cauliflower Chicken Soup or Vegetable Detox Soup for your next cozy night in.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
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Hearty Mulligatawny Soup: A Comforting Bowl of Indian-Spiced Goodness
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This hearty and cheerful Mulligatawny Soup is flavored with fragrant Indian spices and loaded with chicken, lentils, rice, and spinach. A comforting and nourishing bowl that’s ready in just 30 minutes.
Ingredients
- 1 tbsp vegetable oil or ghee
- 1 stalk celery, diced
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp prepared Indian curry paste (such as Madras Curry by Patak’s)
- 2 litres (8 cups) chicken stock
- 200g (1 cup) red split lentils
- 100g (1/2 cup) basmati rice
- 2 cooked chicken breasts or equivalent dark meat, diced
- 3 cubes (2/3 cup) frozen spinach
- Juice of 1/2 lemon
- Salt to taste
Instructions
1. Heat a tablespoon of oil in a large soup pot over medium-low heat. Add the diced onion, carrot, and celery. Sauté for 5 minutes until softened.
2. Add the minced garlic, grated ginger, and curry paste. Cook, stirring constantly, for 30 seconds until fragrant.
3. Pour in the chicken stock, then add the red split lentils and basmati rice. Increase the heat and bring to a boil.
4. Reduce heat to medium and cook for 10 minutes.
5. Add the diced cooked chicken and frozen spinach (no need to defrost). Cook for an additional 5–7 minutes, until the lentils and rice are soft.
6. Squeeze the juice of half a lemon into the soup and season with salt to taste.
7. Serve hot and enjoy!
Notes
If the soup becomes too thick as it stands, thin it out with extra chicken stock, vegetable stock, or even water. Adjust seasoning after thinning if necessary. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 346
- Sugar: 7g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 57mg
