Hearty Mulligatawny Soup is one of those feel-good meals that hits all the right notes: it’s warm, comforting, mildly spiced, and just a little unexpected (in a good way). Think of it as a hug in a bowl, with a flavorful nod to Indian spices and the practicality of British-style soups. Bonus? It’s a genius way to repurpose leftover chicken or turkey. Whether you’re cooking for picky eaters, tired after a long day, or just craving something soul-soothing—this quick and hearty recipe has your back.
I first tried mulligatawny after a deep scroll through international soup recipes during a too-cold-to-go-out weekend. After a few tweaks to suit my always-hungry family and what was actually in the fridge, this version was born—and it’s been in heavy rotation ever since. The best part? You can whip it up in just 30 minutes
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What is Hearty Mulligatawny Soup?
Let’s start with the basics: Hearty Mulligatawny Soup isn’t your everyday chicken and rice soup—it has serious flavor thanks to warm Indian spices like turmeric, cumin, and curry paste. Originally, mulligatawny was a thin spiced broth from South India, but British colonizers wanted “soup,” so cooks added rice, meat, and vegetables to make it heartier. The version we know today is a tasty blend of both traditions.
My take on it skips the blending step (because who has time to puree soup on a Tuesday night?) and keeps things chunky and satisfying. Every spoonful gives you a little rice, a little chicken, a touch of spinach, and a warm burst of curry flavor. It’s simple, homey, and just different enough to break up the soup rut without scaring off picky eaters.
Reasons to Try Hearty Mulligatawny Soup
First off—leftovers. If you’ve got roast chicken or turkey taking up fridge space, this soup is practically begging for it. You’ll love how it transforms yesterday’s bird into a brand new dish packed with comfort and flavor. And if you’re always trying to sneak in more veggies or legumes (hi, lentils!), this one checks all those boxes.
Second, it’s ready in 30 minutes. No long-simmering stock required. And you don’t need a pantry full of spices either—just a jar of good curry paste will do the trick. It’s the kind of recipe that works for busy weeknights but still feels cozy enough for a slow Sunday lunch. Want more cozy soups? Try my Lemon Ginger Chicken and Rice Soup or this Easy Chicken Cauliflower Soup.
Ingredients Needed to Make Hearty Mulligatawny Soup
- 1 tbsp vegetable oil (or ghee, if you’re feelin’ fancy)
- 1 stalk celery, diced
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1 tbsp prepared Indian curry paste (like Madras Curry by Patak’s)
- 8 cups chicken stock
- 1 cup red split lentils
- ½ cup basmati rice
- 2 cooked chicken breasts or equal dark meat, diced
- ⅔ cup frozen spinach (3 cubes)
- Juice of ½ lemon
- Salt to taste
Instructions to Make Hearty Mulligatawny Soup
Sauté the Veggies
Heat oil in a big soup pot. Add onion, carrot, and celery. Cook on low heat for 5 minutes until they start to soften.
Build the Flavor Base
Add garlic, ginger, and curry paste. Stir it all together and let it cook for 30 seconds to wake up those spices.
Add the Base Ingredients
Pour in the chicken stock, red lentils, and rice. Bring everything to a boil, then simmer on medium for 10 minutes.
Add Chicken and Spinach
Toss in the chopped cooked chicken and frozen spinach cubes. Simmer for another 5–7 minutes, until rice and lentils are tender.
Brighten and Season
Finish with a squeeze of fresh lemon juice and salt to taste. Give it a taste—add more curry paste if you want extra heat.
What to Serve with Hearty Mulligatawny Soup
This soup is a meal on its own, but if you’re like me, carbs are always welcome. A big hunk of crusty sourdough or a warm piece of naan takes things to the next level. You could also serve it with a crisp side salad for balance or even a dollop of plain yogurt for extra creaminess.
Personally, I like to keep it simple and dunk fresh bread right into the bowl—no shame in going full-on soup dip mode. Looking for more pairings? Try it alongside this Cabbage Beef Bake or finish with a light dessert like fresh fruit or yogurt.
Key Tips for Making Hearty Mulligatawny Soup
- No chicken? No problem. Leftover turkey works just as well.
- Frozen spinach is your best friend here—it saves time and still adds color and nutrients. Fresh works too!
- Out of red lentils? Use yellow lentils instead, just keep in mind they might need a bit more cook time.
- Soup too thick? Add extra stock or water to loosen it up—especially after it sits.
- Fridge clean-out friendly. Got extra veggies hanging around? Toss ’em in. This soup is forgiving.
Storage and Reheating Tips for Hearty Mulligatawny Soup
This soup stores like a champ. Keep it in an airtight container in the fridge for up to 5 days. If you’re planning ahead, freeze portions for up to 3 months—perfect for cozy emergency dinners.
Just a heads-up: the rice and lentils soak up a lot of liquid over time. When reheating, stir in some chicken broth or water to get that original texture back. Warm it on the stove or pop it in the microwave—either way, it reheats beautifully.
FAQs
Can I use raw chicken instead of cooked?
Sure, just dice it small and add it earlier with the stock so it cooks through.
Is it spicy?
It depends on the curry paste you use. Madras has a kick, so go easy if you’re spice-sensitive.
Can I make this vegetarian?
Absolutely! Use veggie stock and skip the chicken. Chickpeas or extra lentils make great protein swaps.
Can I blend it?
You could, but I personally love the texture of the chunky version. Blending might make it too baby-food-like.
Final Thoughts
Hearty Mulligatawny Soup is one of those comforting meals that feels like it came from a cozy kitchen—because it did. It’s fast, flavorful, and packed with ingredients you probably already have. Whether you’re using up leftovers or just need a break from basic chicken noodle, this one’s worth a spot in your recipe rotation.
Ready to try more soul-soothing soups? Don’t miss this Healthy Turkey Noodle Soup or the creamy and bold Green Enchiladas Chicken Soup.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintHearty Mulligatawny Soup Recipe (with Leftover Chicken or Turkey)
This mulligatawny soup recipe is hearty and cheerful! Flavoured with fragrant Indian spices, this chicken and rice soup will not disappoint.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Ingredients
- 1 tbsp vegetable oil or ghee
- 1 stalk celery, diced
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic
- 1 tbsp ginger, grated
- 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 chicken breasts or equivalent amount of cooked dark meat
- 3 cubes / 2/3 cup frozen spinach
- 1/2 lemon, juice of
- Salt to taste
Instructions
1. Heat a tablespoon of oil in a large soup pot and sauté diced onion, carrot and celery over low heat for 5 minutes.
2. Add minced garlic, grated ginger, and curry paste, and cook for 30 seconds longer while stirring.
3. Add the chicken stock, red split lentils and rice, turn the heat up and bring to a boil.
4. Once boiled, cook for 10 minutes over medium heat.
5. Add cooked chicken diced into bite-sized pieces and frozen spinach (no need to defrost).
6. Cook for 5–7 minutes until the lentils and rice are soft.
7. Squeeze the lemon juice directly into the soup and season with salt to taste.
Notes
Although the recipe calls for chicken breast, it also is a great use for leftover roast turkey and chicken.
I keep frozen spinach around for recipes like this one. Just three cubes add a lot of colour and nutrition to the soup. Fresh spinach will also work and will add a beautifully vibrant green to the soup. Kale is another great option if you have some in the fridge.
The same thing applies for any vegetables you might want to use up. Feel free to add them to the soup. Frugal and nutritious.
Red lentils are commonly used for mulligatawny soup, but yellow lentils are a good substitute.
Mulligatawny soup will become even more delicious on the following day but it might get too thick. In that case, just add a cup of chicken or vegetable stock to thin it out.
Some people add a dollop of plain yoghurt or cream to their bowl of mulligatawny soup but I prefer it without. I do enjoy adding a squeeze of lemon though, along with chopped parsley.
What I always add to a soup lunch is a hearty piece of chunky sourdough bread, although this recipe is perfect for flatbread or naan.
Soup can be kept in the fridge for 4–5 days, or frozen for up to 3 months in an airtight container.
The rice in the soup has the tendency to soak up liquid as it sits, so you may need to add water or stock to keep it loose when reheating.
Reheat by returning to a saucepan and bringing to a boil, or in a microwave if a small amount.
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
