Chicken Mulligatawny Soup Recipe with Rice

Name: Chicken Mulligatawny Soup Recipe with Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 bowls
Cuisine: Indian-inspired
Ingredients: 600 g boneless skinless chicken thighs, cut into bite-size pieces; 1 whole large onion, diced; 2 tbsp neutral oil; 1 tbsp curry powder; 1 tsp ground turmeric; 1/4 tsp cayenne pepper, or to taste; 1.5 L chicken broth; 150 g long-grain rice, rinsed; 2 tbsp lemon juice; 1 tsp salt, plus more to taste; 1/4 tsp black pepper; 2 tbsp chopped cilantro, optional

A warmly spiced chicken and rice soup brightened with lemon and fresh herbs.

By Savva LoginovUpdated October 2, 2026

Total 55 minMakes 6 bowls

Jump to Recipe

This chicken mulligatawny is a gently spiced, lemon-bright soup with tender chicken and rice. The source measurement for chilli and its “red lemon” wording were unreliable, so this version uses a modest amount of chilli and ordinary lemon juice. Simmer the rice in the broth until soft, then taste before adding more lemon. Heat oil in a large pot over medium heat; brown chicken in batches and transfer to a plate. Cook onion 5 minutes until soft; stir in curry powder, turmeric and cayenne for 30 seconds. Return chicken and any juices to the pot; add broth, salt and pepper, bring to a boil, then simmer 15 minutes. Stir in rinsed rice and simmer 15 to 18 minutes until rice is tender and chicken reaches 74°C (165°F).

Chicken Mulligatawny Soup Recipe with Rice

How to tell when it is ready

Stir in lemon juice, taste and adjust seasoning; serve with cilantro if desired.

Tips

Heat oil in a large pot over medium heat.
Cook onion 5 minutes until soft.
Return chicken and any juices to the pot.
Stir in rinsed rice and simmer 15 to 18 minutes until rice is tender and chicken reaches 74°C (165°F).

Troubleshooting

If too thick, add hot broth.
If rice is soft, serve promptly before it absorbs more liquid.

Substitutions

Use vegetable broth and chickpeas instead of chicken for a vegetarian bowl.
Use boneless chicken breast and shorten simmering.

Variations

Stir in diced apple for a mild sweet note.
Use red lentils in place of rice and adjust broth.

Serving suggestions

Serve with naan or flatbread.
Offer extra lemon at the table.
Add chopped cilantro and black pepper.
Pair with a cucumber salad.

Make ahead

Prepare the measured ingredients in advance. Refrigerate promptly in shallow containers for up to 3 days; reheat until steaming hot.

Storage

Refrigerate promptly in shallow containers for up to 3 days; reheat until steaming hot.

Food safety

Cook chicken to 74°C (165°F); refrigerate leftovers within 2 hours.

Frequently asked questions

How do I know chicken mulligatawny soup with rice is ready?

Stir in lemon juice, taste and adjust seasoning; serve with cilantro if desired.

How should I store chicken mulligatawny soup with rice?

Refrigerate promptly in shallow containers for up to 3 days; reheat until steaming hot.

Serve with naan or flatbread. Refrigerate promptly in shallow containers for up to 3 days; reheat until steaming hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Chicken Mulligatawny Soup Recipe with Rice