Name: Slow-Cooker Mulligatawny Soup Recipe
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Indian
Ingredients: 1 lb chicken breast or thighs, diced; 1 onion, chopped; 2 carrots, diced; 2 cloves garlic, minced; 1 apple, peeled and diced; 1/2 cup red lentils; 1 tbsp curry powder; 1 tsp ground cumin; 1/2 tsp ground turmeric; 6 cups chicken stock; 1 cup coconut milk; Salt and pepper, to taste

Jump to Recipe· 3.9 from 82 reviews

If you’re craving a dish that wraps you in warmth and fills your kitchen with inviting aromas, this Slow-Cooker Mulligatawny Soup Recipe is just what you need. It blends the best of Anglo-Indian flavors with the ease of slow cooking, delivering tender chicken, hearty lentils, and vibrant vegetables all swimming in a luscious, spiced broth. The combination of curry powder, cumin, and turmeric with a touch of sweetness from apple and creaminess from coconut milk creates a comforting yet exciting taste experience that is sure to become a beloved staple in your meal rotation.

Ingredients You’ll Need

The image shows a white marbled surface with various small white bowls and loose ingredients neatly arranged in rows. The top row has a small white bowl with a creamy white powder, a bowl with a yellow/orange powder, followed by two whole orange carrots on the right side. The middle row features a bowl with red spices, a small white bowl with a reddish-pink round ingredient, a whole onion with the skin on, and a small lemon half cut side up. The bottom row displays a bowl filled with bright red sauce, a bulb of garlic, and a bowl with an orange powder spice mixture. A stick of celery with several leaves is placed vertically on the right edge. The light coming from above highlights the vibrant colors and smooth textures of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients sets the foundation for this rich and soulful Mulligatawny soup. Each component is carefully chosen to contribute layers of flavor, texture, and color, making your slow cooker magic happen with minimal effort.

1 lb chicken breast or thighs: Choose thighs for extra juiciness, or breast for a leaner option; diced for even cooking.
1 onion, chopped: Adds a sweet, savory base that softens beautifully over hours.
2 carrots, diced: Brings natural sweetness and a tender bite to the soup.
2 cloves garlic, minced: Infuses warmth and pungent depth, essential for balancing spices.
1 tbsp curry powder: The star spice blend delivering that signature Mulligatawny fragrance and flavor.
1 tsp ground cumin: Adds earthiness and a subtle nutty aroma.
1/2 tsp ground turmeric: For a beautiful golden hue and gentle bitterness.
1/2 cup red lentils: Helps thicken the soup and provides protein and fiber.
1 apple, peeled and diced: Introduces a unexpected sweet tartness that pairs wonderfully with spices.
6 cups chicken stock: The rich liquid base that ties all ingredients together.
1 cup coconut milk: Stirred in at the end for creaminess and subtle tropical notes.
Salt and pepper, to taste: To bring all the flavors into perfect harmony.

How to Make Slow-Cooker Mulligatawny Soup Recipe

Step 1: Prepare Your Ingredients

Start by chopping your onion, carrots, and apple into bite-sized pieces, and mincing the garlic. Dice your chicken into uniform chunks. Having everything prepped and ready will make the assembly a breeze and ensure your soup cooks evenly and tastes balanced.

Step 2: Combine Ingredients in the Slow Cooker

Place the diced chicken, chopped onion, carrots, minced garlic, curry powder, cumin, turmeric, red lentils, and diced apple directly into the slow cooker. These ingredients will slowly meld together, allowing the spices to infuse every morsel with their warm complexity.

Step 3: Add the Chicken Stock

Pour all 6 cups of chicken stock over the ingredients in the slow cooker. Stir everything gently to evenly distribute the spices and lentils. This broth will keep your soup rich, flavorful, and perfectly hydrated throughout the cooking process.

Step 4: Slow Cook Low and Slow

Set your slow cooker to low and cook for 7 to 8 hours, or alternatively, cook on high for about 4 hours. Cooking slowly allows the chicken to become tender, the lentils to soften fully, and the spices to deepen into a harmonious blend. The wait is well worth it!

Step 5: Stir in Coconut Milk

About 20 minutes before the end of cooking, add the coconut milk to the soup and stir well. This final touch adds a luscious creaminess that balances the warm spice notes beautifully while keeping the dish dairy-free.

Step 6: Season and Serve

Once cooking is complete, taste your soup and season with salt and pepper until it sings just right. Give it one last stir, and your Slow-Cooker Mulligatawny Soup Recipe is ready to enjoy!

How to Serve Slow-Cooker Mulligatawny Soup Recipe

Slow-Cooker Mulligatawny Soup Recipe - Recipe Image

Garnishes

Fresh garnishes can elevate this soup from comforting to exceptional. Consider sprinkling chopped cilantro or fresh parsley for a pop of green and freshness. A dollop of plain yogurt or a squeeze of lemon can add a beautiful tangy finish that contrasts nicely with the warm spices.

Side Dishes

Serve your Slow-Cooker Mulligatawny Soup Recipe alongside warm naan bread or crusty artisan bread. These are perfect for soaking up the delicious broth and make the meal more satisfying. For a lighter side, a crisp cucumber salad with a hint of mint offers a refreshing break.

Creative Ways to Present

For a fun twist, serve the soup in small, shallow bowls topped with toasted coconut flakes or chopped roasted cashews for a delightful crunch. You might also layer it over a bed of steamed basmati rice for a heartier meal that combines everything in one bowl.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. The flavors continue to meld, making leftovers even tastier than the day before.

Freezing

You can freeze portions of Slow-Cooker Mulligatawny Soup Recipe for up to 3 months. Just be sure to leave out the coconut milk if freezing and add it fresh when reheating, to preserve its creamy texture and fragrance.

Reheating

Reheat the soup gently on the stove over low to medium heat, stirring occasionally. Add coconut milk last if you froze the soup without it, then stir through and warm just until heated through, so it stays silky and delicious.

FAQs

Can I make this soup vegetarian or vegan?

Absolutely! Simply skip the chicken and use vegetable stock instead of chicken stock. Adding extra lentils or chickpeas can boost protein and make it just as satisfying.

Is it okay to use store-bought curry powder for this recipe?

Yes, store-bought curry powder works perfectly and keeps the dish simple. If you prefer, you can tweak individual spices like cumin and turmeric for a personalized touch.

Can I blend the soup for a smoother texture?

Definitely! If you prefer a thicker, creamier soup, blend half or all of the soup using an immersion blender or in batches in a countertop blender before stirring in the coconut milk.

What kind of apple is best for the soup?

A crisp apple like Granny Smith or Fuji adds a lovely balance of tartness and sweetness that complements the spices beautifully without overpowering the dish.

Can this be cooked on the stovetop instead of a slow cooker?

Yes, you can simmer everything together in a large pot on low heat for about 1 to 1.5 hours until the chicken and lentils are tender. Adjust liquid as needed and stir in coconut milk near the end.

Final Thoughts

There is something truly special about coming home to the aroma of Slow-Cooker Mulligatawny Soup Recipe gently bubbling away. It’s a comforting hug in a bowl that requires very little fuss but delivers big, complex flavors that feel cozy and exotic all at once. I encourage you to try this recipe soon—you’ll find it’s not only perfect for chilly days but a wonderful anytime meal that your whole family will love.