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    Home » Recipes » Soups/Salads

    Chicken Mulligatawny Soup with Sweet Potato

    January 10, 2019 By Monika Last Updated January 10, 2023 13 Comments

    Jump to Recipe

    This chunky chicken mulligatawny soup with sweet potato and spinach is a real winter warmer.  Hearty, nourishing and full of spice, it makes a delicious lunch or light meal.  The post also includes instructions for making vegetarian mulligatawny.

    Check out also chicken cabbage soup!

    Top down view of chicken mulligatawny soup in bowl and saucepan with small bowl of yogurt with spoon on oven tray.

    Mulligatawny soup originated from South Indian Cuisine and today many versions of the soup exist, some containing chicken (the original version was vegetarian).

    When I was preparing this post I compared several chicken mulligatawny soup recipes and found them all very different from one another.  Some were pureed, others chunky, some contained rice, while others didn’t.  The only common factor were the curry spices.

    Which means that you can make mulligatawny soup using your favourite spices, vegetables, whatever you happen to have in your pantry.

    My version of this delicious curried soup contains sweet potato as well as spinach.

    Mulligatawny soup ingredients

    Mulligatawny soup ingredients in small dishes on top of round wooden board.

    Mulligatawny soup recipes often include carrots and white potatoes, but in this recipe I decided to use sweet potato instead.  It tastes similar to carrot and is the healthier cousin of white potato, so there was simply no need to use either carrots or ordinary potatoes.  Plus using only one vegetable means that there is less chopping involved!

    The spice mixture produces a mild tasting mulligatawny but you can used more chilli flakes or hot curry powder to add more heat to this recipe. 

    I included fresh spinach in the mulligatawny recipe for its nutritional value, but also because it tastes delicious paired with tangy, sweet flavours. I recommend stirring it in towards the end of cooking in order to preserve its flavour and vibrant colour.

    Step-by-step recipe instructions

    1.In a large pot heat up the oil, add the spices, chopped garlic, onion and ginger, stir and cook over a medium heat for 3 minutes.

    Chopped onions and spices in large pot with spoon.

    2. Push the onion mixture to the sides, add the chicken pieces and cook for 2 minutes on each side. Add a little stock, cover and bring to the boil then simmer for 10 minutes.

    4 skinless chicken thighs and onion mixture in large pot.

    3. Add the sweet potato, a little more stock, cover and cook for 5 more minutes.

    Cubed sweet potato in large pot with soup.

    4. Add the rice, lentils, passata and the remaining stock, cover and bring to the boil again then simmer for 15 minutes stirring often.

    Red lentils and rice in mulligatawny soup in large pot.

    5. Remove from the heat, take out the chicken and separate the meat from the bone. Place the pot back on top of the stove, add the spinach, cover and cook for 3 minutes.

    Mulligatawny rice soup with spinach in large pot.

    6. Remove from the heat, place the chicken back in the pot, adjust the seasoning and serve.

    Chicken mulligatawny soup with spinach and sweet potato in large pot with spoon.

    Top tips and FAQs

    • I do not recommend using chicken breast (instead of dark meat) as it becomes dry after prolonged cooking.
    • The recommended spice mixture produces a mild tasting soup but you can add more chilli flakes or hot curry powder for more heat.
    • Best served immediately. This soup will thicken after a while.
    • Refrigerate leftovers for up to 3 days. When reheating the soup you may have to add a drop of water and adjust the seasoning as needed.
    • Freeze for up to 3 months.

    Substitutions

    • Use either 4 skinless chicken thighs or drumsticks or 2 chicken legs.
    • You can use a little frozen spinach (defrost it first) instead of fresh (though this will change the colour of your soup).
    • The sweet potato can be replaced by butternut squash.
    Chicken mulligatawny soup in purple bowl, black saucepan, with spoon and yogurt in blue bowl on oven tray.

    How to make vegetarian mulligatawny soup

    It’s very easy to make this soup vegetarian.  And it also takes a little less time to make than the chicken version.  Simply omit Step 2 and follow the rest of the instructions.

    Serving suggestions

    Chicken mulligatawny soup can be enjoyed as it is though you could add a dollop of thick yogurt or drizzle of coconut milk to it if you prefer.  You might also like to serve it with a bit of mango chutney or lime pickle, chopped cilantro/fresh coriander as well as naan bread for a more substantial meal.

    You might also like

    • Polish Chicken Noodle Soup (Rosol)
    • Chicken and Potato Vegetable Soup
    • Polish Egg Drop Noodles Chicken Soup
    • Easy Vegetable Rice Soup

    See also these other easy, delicious soup recipes!

    Mulligatawny soup with chicken in purple bowl, black saucepan, with spoon and yogurt in blue bowl on oven tray.

    Keep in touch!

    Have you made this chicken mulligatawny recipe?  I'd love to know how it turned out for you.  Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Top down view of mulligatawny soup in bowl and saucepan with small bowl of yogurt with spoon on oven tray.

    Chicken Mulligatawny Soup with Sweet Potato

    This chunky Chicken Mulligatawny Soup with Sweet Potato Spinach is a true winter warmer. Hearty, nourishing and full of spice, it makes a delicious lunch or light meal.
    5 from 7 votes
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: gluten free, Indian/British
    Prep Time: 12 minutes
    Cook Time: 40 minutes
    Total Time: 52 minutes
    Servings: 8 servings
    Calories: 285kcal
    Author: Monika Dabrowski

    Equipment

    • Large pot
    • Vegetable peeler
    • Fine mesh sieve

    Ingredients

    • 4 chicken thighs skinless
    • 8.82 ounces (250 g) sweet potato peeled, cubed
    • 2.47 ounces (70 g) spinach
    • ⅓ cup (70 g) basmati rice rinsed, 2.47oz
    • ⅓ cup less 1tbsp (60 g) red lentils rinsed, 2.12oz
    • 1 bay leaf
    • 2 allspice whole
    • 1 onion finely chopped
    • 2 garlic cloves finely chopped
    • 1 tablespoon fresh ginger finely chopped
    • 1½ teaspoons curry powder any
    • 1 teaspoon cumin, turmeric powders each
    • ⅔ teaspoon coriander powder, chilli flakes, onion seeds (nigella) each
    • 1½ cups less 1tbsp (350 g) tomato passata 12.35oz
    • 3½ cups (850 ml) chicken or vegetable stock hot
    • 3 tablespoons vegetable oil

    Instructions

    • In a large pot heat up 3 tablespoons of oil, add the spices, chopped garlic, onion and ginger, stir and cook over a medium heat for 3 minutes.
    • Push the onion mixture to the sides, add the chicken pieces and cook for 2 minutes on each side. Add a little stock, cover and bring to the boil then simmer for 10 minutes.
    • Add the sweet potato, a little more stock, cover and cook for 5 more minutes.
    • Add the rice, lentils, passata and the remaining stock, cover and bring to the boil again then simmer for 15 minutes stirring often.
    • Remove from the heat, take out the chicken and separate the meat from the bone. Place the pot back on the stove, add the spinach, cover and cook for 3 minutes.
    • Remove from the heat, place the chicken back in the pot, adjust the seasoning and serve.

    Notes

    • Use either 4 skinless chicken thighs or drumsticks or 2 chicken legs. I do not recommend using chicken breast as it becomes dry after prolonged cooking.
    • The recommended spice mixture produces a mild tasting soup but you can add more chilli flakes or hot curry powder for more heat.
    • Best served immediately.
    • Refrigerate leftovers for up to 3 days. If the soup thickens after a while add a drop of water and adjust the seasoning as needed.
    • Freeze for up to 3 months.
    • Vegetarian mulligatawny: Omit Step 2 then follow the remaining instructions.

    Nutrition

    Serving: 1serving | Calories: 285kcal | Carbohydrates: 25g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 507mg | Potassium: 570mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5747IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Gracie Miguel

      February 18, 2019 at 8:36 pm

      5 stars
      Thanks for sharing the recipe, Monika. I'll definitely get it done this weekend.

      Reply
      • Monika

        February 19, 2019 at 8:58 am

        You are welcome, hope you like it!

        Reply
    2. Kat (The Baking Explorer)

      January 28, 2019 at 10:25 am

      5 stars
      Yum, so warm and comforting!

      Reply
      • Monika

        January 29, 2019 at 8:17 am

        Thank you! It really was comforting, another way of enjoying curry flavours.

        Reply
    3. Jacqui Bellefontaine

      January 18, 2019 at 1:28 pm

      5 stars
      Monica, I made this with some ready made chicken stock I had in the freezer so no added chicken meat and I substituted chard for the spinach and added a parsnip and it was really delicious. Thank you

      Reply
      • Monika

        January 18, 2019 at 3:56 pm

        I am so glad you made it and liked it Jacqui! I actually considered using chard in this recipe but spinach was easier to find.

        Reply
    4. Jacqui Bellefontaine

      January 16, 2019 at 4:07 pm

      OMG this looks so good. I might even make it for my dinner tonight as I think I have everything I need and it would save me going out in the rain to the shops.

      Reply
      • Monika

        January 16, 2019 at 8:29 pm

        Thank you Jacqui! Let me know how it turns out for you if you do decide to make it!

        Reply
    5. Cat | Curly's Cooking

      January 14, 2019 at 9:22 pm

      5 stars
      Yum! This looks really tasty and I love the flavours. This would make such a comforting meal.

      Reply
      • Monika

        January 15, 2019 at 9:30 pm

        Thank you Cat, we need lots of comfort food to stay warm in the next few months!

        Reply
    6. Corina Blum

      January 10, 2019 at 8:56 pm

      5 stars
      It looks absolutely delicious! I do agree that spinach goes brilliantly with sweet potato and it's great that you've used homemade stock too. Thanks for sharing with #CookOnceEatTwice!

      Reply
      • Monika

        January 10, 2019 at 9:43 pm

        Thanks Corina! Homemade stock is so easy to make and so much better than stock cubes.

        Reply
    7. Julia

      January 10, 2019 at 8:05 pm

      5 stars
      Looks very comfy! Would love to try this soup!

      Reply

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