Mulligatawny Soup with Chicken Recipe

Mulligatawny Soup with Chicken Recipe

How To Make Mulligatawny Soup with Chicken

An Indian specialty, this mulligatawny soup is packed with chicken and peas in a flavorful broth seasoned with signature Indian spices.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



  • 2tbspcooking oil
  • 1onion
  • 1clovegarlic
  • ½tspground cumin
  • ¼tspdry mustard
  • ¼tspground coriander
  • ¼tspcayenne
  • 1tspground cloves
  • ¼tspground ginger
  • 8plum tomatoes
  • 2cupsgreen split peas,or yellow
  • qtwater
  • tspsalt
  • 4boneless
  • ¼tspblack pepper
  • cilantro leaves,(optional)


  1. In a large pot, heat the oil over moderately low heat.

  2. Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook for about 5 minutes, stirring occasionally, until the onion is translucent.

  3. Stir in the tomatoes and cook for 5 minutes more.

  4. Add the split peas, water, salt, and chicken breasts to the pot. Simmer for about 10 minutes, partially covered, until the chicken is just done.

  5. Remove the chicken breasts with a slotted spoon.

  6. Continue simmering the soup for about 20 minutes, partially covered, stirring occasionally, until the split peas are tender.

  7. Shred the chicken and return it to the soup along with the black pepper.

  8. Serve the soup topped with cilantro leaves if using.


  • Calories: 450.55kcal
  • Fat: 8.68g
  • Saturated Fat: 0.76g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 4.82g
  • Polyunsaturated Fat: 2.62g
  • Carbohydrates: 71.82g
  • Fiber: 27.69g
  • Sugar: 12.57g
  • Protein: 25.24g
  • Sodium: 913.51mg
  • Calcium: 80.72mg
  • Potassium: 1204.21mg
  • Iron: 5.59mg
  • Vitamin A: 82.48µg
  • Vitamin C: 23.12mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to