Warm, cozy, and savory, this split pea soup simmers green split peas, onion, garlic, carrots, and a smoky ham hock into a silky, stick-to-your-spoon pot of comfort. Let’s be real—it smells like a winter cabin and tastes like a hug with depth.

This isn’t the watery green gruel of cafeteria lore—promise. Think soft, earthy pulses slowly simmering in a herby broth until they melt into something creamy and satisfying, no cream needed. There’s that little smoky-wild kick from the ham hock (or hellooo bacon), bright nibbles of carrot and celery, and a savory richness that builds with each lazy spoonful.

Whether you’re winding down a cold Tuesday or packing a thermos for lunch, this split pea soup plays the long game. It reheats like a champ, it’s cheap as heck, and your kitchen will smell like you’re way fancier than you probably are. Y’know, in a good way.

Why You’ll Love this Split Pea Soup

It’s not flashy, but that’s honestly the charm. This is one of those soups that just works—simple ingredients, cozy payoff, no drama.

• Deep, savory comfort: The ham hock adds that smoky richness you can’t fake, and it steeps right into the soul of the broth.
• Meal-prep gold: It thickens up beautifully by day two and makes you feel like you’ve got your life together.
• Budget-friendly and humble: A pound of split peas is like, pocket change, and it feeds a small village.
• Naturally creamy texture: Forget needing cream or flour—a good simmer makes this soup luscious all by itself.
• Customizable: No ham? No problem. Vegetarian? Covered. You can tweak it endlessly without crashing the whole vibe.
• Smells like someone’s been cooking all day: And that someone is you, casually crushing it in your slippers.

Ingredient Notes

It doesn’t take much to make major flavor happen here. You’re looking at pantry basics and one little twist—the ham hock—that turns this pot of green goo into actual greatness.

• Olive oil: Just a tablespoon to sauté your veggies and get things going. Use butter if you’re feeling luxurious.
• Onion: Classic base flavor. Go yellow or white—just avoid anything too sweet like Vidalia.
• Garlic: Two cloves, minced and fragrant. Don’t skip it; trust me.
• Carrots: They add a pop of sweetness and color. Dice them small so they soften nicely.
• Celery: It brings that essential soup-y background hum—fresh, fragrant, and quietly awesome.
• Bay leaf: Subtle but grounding. Just one, and don’t forget to fish it out later.
• Thyme: Dried works great, but if you’ve got fresh, toss in a whole sprig. You’ll smell the difference.
• Dried green split peas: The star! No soaking needed, just rinse and double-check for rogue pebbles.
• Smoked ham hock (or diced ham or bacon): The flavor powerhouse. The smoked hock infuses everything, but diced ham works if you want it easy.
• Chicken or vegetable broth: Your canvas. Homemade is dreamy but store-bought is totally fine.
• Salt and black pepper: Season with confidence, but taste as you go. The ham will bring some salinity, too.
• Optional garnish: Fresh parsley for brightness, croutons for crunch, or a cheeky drizzle of olive oil.

How To Make This Split Pea Soup

Okay, ready? Apron on, socks cozy, let’s get a pot bubbling. This is one of those “low and slow” situations—minimal effort, serious payout. Stir occasionally between sips of wine (or tea, or honestly, just taste tests straight from the ladle).

• Start with the sauté: Heat olive oil in your Dutch oven (or any big ol’ pot). Toss in your chopped onion, celery, carrots, and garlic. Give it a good stir. Let them soften and smell amazing for about 5 to 7 minutes. You’re not going for golden brown—just deliciously fragrant.

• Flavor boost time: Add in the thyme and bay leaf. Stir it around so they bloom in that warm veg oil. Then sprinkle in your washed split peas. Mix them right in so they get to know the aromatics.

• Let’s get brothy: Position your ham hock right in the middle like a meaty jewel, then pour in the broth. Bring everything to a gentle boil—this part always smells incredible. Then, reduce heat to low, cover the pot, and settle in. The soup needs to simmer for about 1 to 1 ½ hours. Go about your life. Stir now and then so nothing sticks.

• Time to assess: Once the peas are super soft and starting to collapse into themselves, it’s check-in time. If the soup looks too thick, splash in extra broth or water. Too thin? Just take off the lid and keep simmering until it thickens up to your liking.

• Tend to the ham hock: If you used one, lift it out and let it cool for a minute. Pick off the meat and discard the bone and any weird bits. Shred that smoky treasure and stir it back into the pot.

• Final seasoning moment: Give it a taste. Toss in salt and pepper until it makes you happy. Simmer just a few more minutes so it all clicks.

• Serve hot: Don’t forget to remove the bay leaf! Then ladle into bowls and top with whatever flair you’re feeling—croutons? Yes. Fresh herbs? Always. A swirl of olive oil? Chef’s kiss.

Storage Options

Ah yes, the soup that keeps on giving. This split pea soup actually gets better overnight—no exaggeration. The flavors deepen, and the texture thickens into true magic.

Start by letting the soup cool to room temp (don’t toss it directly into the fridge while hot, or else you’ll warm up everything around it). Once it’s cooled, transfer it into airtight containers. It’ll keep in the fridge for up to 5 days. And yeah, it might thicken a bit, but a splash of broth or water brings it right back.

Now—freezing. You totally can. Portion the soup into freezer-safe containers or zip-top bags (laid flat, if space is tight). Label those babies. Smile smugly. Frozen split pea soup is good for up to 3 months. When you’re ready, thaw it in the fridge overnight and then reheat gently on the stovetop.

Microwave? Sure. Just go low and slow, and stir halfway through so it heats evenly.

Variations and Substitutions

Whether you’re working with what’s in your fridge or making it veggie-friendly, there are lots of ways to riff on this hearty wonder.

• No ham hock: Use diced ham, pancetta, or even chopped cooked bacon. Each brings its own smoky charm.
• Vegetarian version: Skip the ham and use vegetable broth. Add a splash of smoked paprika for that missing smoky vibe.
• Extra veggies: Toss in diced potatoes, zucchini, or spinach at the end for bonus texture and freshness. Totally allowed.
• Fresh herbs: Swap dried thyme for fresh rosemary or sage if that’s what’s lurking in your spice rack.
• Spice it up: Add a pinch of crushed red pepper flakes or a splash of hot sauce to give it a little kick.
• Creamy twist: Stir in a swirl of coconut milk or cream at the end if you want to luxe it up a bit.

What to Serve with Split Pea Soup

A bowl of this soup is hearty enough to stand alone, but a few sidekicks definitely elevate the scene. “Soup and something” is kind of a mood, right?

• A buttery, crusty slice of sourdough or rustic bread is an obvious move. Toast it up, swipe it through the soup, and feel ridiculously satisfied. If you’re in the baking spirit, maybe try whipping up bacon basil cornbread muffins for a smoky, savory companion.

• Pair with a simple green salad—peppery arugula, lemon vinaigrette, maybe a poached egg on top if you’re fancy like that. It adds balance and freshness to all that comfort food coziness.

• Cheese pretty much always helps. A wedge of aged cheddar or even a melty grilled cheese sandwich turns this meal into something positively nostalgic (and nap-worthy).

• For a lighter contrast, serve it alongside something seafood-y like this pan seared cod with rainbow chard. The flaky fish balances the thick and hearty soup gorgeously.

• And if you’re somehow still hungry afterward, follow things up with an easy sweet bite like peanut butter & banana ice cream sandwiches. Just sayin’.

Frequently Asked Questions

Hearty Split Pea Soup

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Warm, cozy, and savory, this split pea soup simmers green split peas, vegetables, and a smoky ham hock into a silky, stick-to-your-spoon pot of comfort. With customizable options and deep flavor, it reheats beautifully and brings winter cabin vibes to your kitchen.

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6 bowls

Ingredients

1x2x3x

Base Ingredients

• ▢ 1 tbsp olive oil or butter
• ▢ 1 onion medium, diced
• ▢ 2 cloves garlic minced
• ▢ 2 carrots medium, diced
• ▢ 2 stalks celery diced
• ▢ 1 bay leaf
• ▢ 1 tsp dried thyme or 1 sprig fresh thyme
• ▢ 1 lb (450 g) dried green split peas rinsed and picked over
• ▢ 1 smoked ham hock or 1 cup diced ham or bacon
• ▢ 8 cups (2 liters) chicken broth or vegetable broth
• ▢ salt and black pepper to taste

For serving (optional)

• ▢ fresh parsley chopped
• ▢ croutons
• ▢ extra olive oil for drizzling

Equipment

• ▢
  Dutch Oven
• ▢
  Cutting board
• ▢
  Chef’s knife
• ▢
  Ladle

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Instructions

 

1. Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5–7 minutes until vegetables are softened and fragrant but not browned.
2. Add the thyme and bay leaf. Stir to combine, letting the herbs bloom in the heat. Add the rinsed split peas and stir to coat them in the aromatics.
3. Nestle the ham hock (or stir in diced ham/bacon) in the pot. Pour in the broth. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and let the soup simmer for 60–90 minutes, stirring occasionally.
4. Check soup consistency: If too thick, add more broth or a splash of water. If too thin, simmer uncovered to reduce until desired thickness is reached.
5. If using a ham hock, remove it from the pot and let cool slightly. Shred or chop any ham from the bone and return the meat to the soup. Discard the bay leaf and ham bone.
6. Season with salt and black pepper to taste. Simmer a few more minutes so flavors meld.
7. Ladle hot soup into bowls and garnish with fresh parsley, croutons, or an extra swirl of olive oil if desired. Serve with crusty bread for dunking.

Notes

This soup is even better the next day. For a vegetarian version, skip the ham hock and use vegetable broth—add smoked paprika for a little 'smoky' depth. You can freeze leftovers for up to three months; cool completely before freezing. When reheating, add broth or water to loosen if the soup thickens up in storage.

• Add extra veggies like potatoes, zucchini, or spinach in the last 15 minutes of cooking if you like more texture.
• Swap in rosemary or sage for thyme if desired. For a spicy kick, stir in crushed red pepper flakes or a dash of hot sauce.
• To make it creamy, add a splash of coconut milk or cream at the end.

Nutrition

Calories: 325kcal | Carbohydrates: 47g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 950mg | Potassium: 780mg | Fiber: 15g | Sugar: 7g | Vitamin A: 4350IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 3.5mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Bright, cozy, and full of zing, lemon chicken artichoke soup brings warmth with tender chicken, hearty veggies, and a citrus kick from fresh lemons. The combo of onion, garlic, carrots, and artichokes simmering together smells like you’ve got something special going on in the kitchen.

This pot of comforting, lemony goodness is light without being boring, herby without being bossy, and just delightfully brothy in all the right ways. Think: a rainy Tuesday, your comfiest socks, and a bowl that warms you right down to your bones.

Creamy chowders and cozy stews will always have a place in my heart (and belly), but this lemon chicken artichoke soup is like the refresh button for soup season. It’s brothy but not bland. It’s comforting yet bright. And let me tell you—the lemony zip wakes your taste buds up like “yes hello, we ARE alive and well!”

The artichoke hearts add a quiet richness (they don’t ask for much, but they show up). Toss in some shredded chicken, fragrant herbs, and a big squeeze of lemon at the end, and you’re in business. Whether you’re feeding yourself after a long day or trying to use up that bundle of celery staring at you from the crisper drawer, this soup’s got your back.

Why You’ll Love this Lemon Chicken Artichoke Soup

If cozy met zesty and they had a delicious love child, this soup would be it.

• Light but satisfying: It’s brothy with just enough orzo to give it body without tipping over into “stew” territory.
• Zingy citrus magic: A generous splash of lemon juice gives it a bright, happy flavor you don’t usually get from a bowl of soup.
• Weeknight friendly: Everything simmers in one big pot, and nothing about it is fussy or complicated.
• Customizable to your mood: You can use rice instead of orzo, swap in kale, or skip the cheese on top (although… why?).
• Plays well with leftovers: A great way to use up that lone chicken breast or pitiful half-bag of spinach in the fridge.
• Mediterranean vibes: It scratches that herby, tangy itch when you want something Mediterranean-ish but also spoonable.

Ingredient Notes

Not too many groceries to juggle here, just fresh produce, pantry staples, and a few optional boosters if you’re feeling fancy.

• Olive oil: Helps everything get cozy and aromatic from the start—don’t skip it unless you’re sautéing in butter (also fine!).
• Onion: Adds mellow savory depth when softened slowly with the carrots and celery.
• Garlic: Just three cloves, but they’ll fill the kitchen with that magical garlic scent when they hit the hot oil.
• Carrots & celery: Our trusty soup duo. They keep it grounded and sweet.
• Chicken (breasts or thighs): Either works. Thighs give a richer flavor, but breasts shred beautifully and stay tender too.
• Low-sodium chicken broth: Keeps it brothy and slurpable. Go homemade if you want, but boxed works fine.
• Canned artichoke hearts: Slightly tangy and buttery-soft, they melt in your mouth with each spoonful.
• Orzo (or rice): Orzo adds a lovely texture, but rice works like a charm too if you’re gluten-free.
• Lemons (zest + juice): Brightens everything. Start conservatively, then taste and adjust.
• Oregano, thyme, bay leaf: Dry herbs keep it savory and balanced. A bay leaf makes you feel like a real grown-up.
• Salt and pepper: Always taste and tweak toward the end—especially after adding the lemon.
• Spinach or kale (optional): Totally optional, but nice if you want extra greens. Wilts down fast.
• Parsley & Parmesan (optional): A sprinkle of both at the end adds freshness and a bit of salty richness.

How To Make This Lemon Chicken Artichoke Soup

Let’s make a big pot of bright, brothy joy. This all happens in one pot, with a rhythm that’s kind of meditative once you get into it.

• Start with the aromatics: Heat up a splash of olive oil over medium heat. In go the onions, carrots, and celery for a good 5 to 7 minutes. You’ll know it’s ready when your kitchen starts smelling like you’ve got something legit simmering (ahem, because you do).

• Add garlic and dried herbs: Stir in the minced garlic, oregano, thyme, and the bay leaf. Let it cook for a minute or two until fragrant. That earthy, garlicky wave? That’s your cue to keep going.

• Add chicken and broth: Nestle your chicken into the veggies and pour in the broth. Bring it to a gentle boil, then reduce to a simmer. Let things bubble away for 15 to 20 minutes. Chicken should be cooked through and easy to shred.

• Shred the chicken: Pull the chicken out and shred it with two forks (or with fingers once it cools, if you’re patient). Set it aside for a bit—you’ll bring it home later.

• Toss in the orzo and artichokes: Stir the orzo directly into the pot and simmer for 8 to 10 minutes. Drop in those quartered artichoke hearts during the last 5 minutes, just so they heat through but don’t fall apart totally.

• Finish it up: Add the lemon juice and zest, plus the shredded chicken. If you’re sneaking in greens, now’s the time. Spinach wilts in about 2 minutes, kale takes closer to 3.

• Taste and season: Give it a taste and adjust the salt, pepper, and lemon. Spoon into bowls, scatter parsley on top, and for the love of Parmesan… go ahead and add a few shavings if that’s your thing.

Storage Options

Now let’s talk leftovers, because this soup is just as friendly on day two—maybe even cozier.

Store any extra soup in an airtight container in the fridge. It’ll keep well for 4 to 5 days. The orzo can soak up some of the broth over time, though, so feel free to thin it with a splash of water or broth when reheating.

Need to freeze it? Go for it, but leave out the orzo if you’re prepping ahead. Pasta tends to get mushy in the freezer (like, sad-slippery levels of mushy). Instead, freeze the base soup once the chicken is shredded and the artichokes are in. Then add rice or orzo fresh when you reheat it.

To reheat, a saucepan over low heat works best. Stir occasionally so nothing sticks to the bottom. Microwave works fine too, especially if you’re just diving into a bowl for a quick lunch.

Variations and Substitutions

This soup plays nicely with all kinds of tweaks. Got a stray veggie or a different grain hanging out in the pantry? Throw it in.

• Rice instead of orzo: For a gluten-free version, white rice or even brown rice will work, although brown takes longer to cook.
• Use rotisserie chicken: Skip the simmering step entirely and stir in shredded rotisserie during the final simmer.
• Add a swirl of cream: Not traditional, but if you’re after something richer, a splash of cream at the end mellows the lemon.
• Try different greens: Spinach is easiest, but chopped Swiss chard or baby kale are great and hold up well.
• Add some spice: Want a little heat? A pinch of red pepper flakes or swirl of harissa gives it a sneaky little kick.
• No artichokes on hand? You can skip them or try adding chopped zucchini or even asparagus tips near the end for a different twist.

What to Serve with Lemon Chicken Artichoke Soup

This soup’s kind of fabulous all on its own, but if you’re in the mood to round things out (or just want an excuse for more carbs), here are a few favorites.

• A chunk of warm, crusty bread is basically mandatory. Bonus points if it’s toasted with olive oil and a tiny pinch of sea salt. Crouton side hustle? Also encouraged.

• A simple baby greens salad tossed with lemon vinaigrette echoes the soup’s citrus vibe beautifully without being overwhelming. Add a few shaved almonds or feta if you’re feeling extra.

• If you’re leaning Mediterranean, a small plate of marinated olives, roasted red peppers, and cheese cubes makes for a fun side situation. Grazing while spooning soup? Living the dream.

• Don’t sleep on muffins. Something like these bacon basil cornbread muffins would be unexpectedly perfect next to this bowl.

• Not traditional at all, but I’ve happily followed up a bowl of this with one of these peanut butter banana ice cream sandwiches. No regrets.

Frequently Asked Questions

Lemon Chicken Artichoke Soup

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Bright, cozy, and full of zing, this lemon chicken artichoke soup brings warmth with tender chicken, hearty veggies, and a citrus kick from fresh lemons. Brothy but not bland, herby without being bossy, and delightfully warming—this is the refresh button for soup season.

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6 bowls

Ingredients

1x2x3x

Soup Base

• ▢ 2 tbsp (30 ml) olive oil
• ▢ 1 onion medium, diced
• ▢ 2 carrots peeled and sliced
• ▢ 2 celery stalks sliced
• ▢ 3 cloves garlic minced
• ▢ 1 lb (450 g) boneless, skinless chicken breasts or thighs
• ▢ 8 cups (2 l) low-sodium chicken broth
• ▢ 1 can (400 g) artichoke hearts 14 oz (400g), quartered and drained
• ▢ 3/4 cup (135 g) orzo or sub rice

Seasoning & Finishing

• ▢ 1 tsp dried oregano
• ▢ 1/2 tsp (0.5 tsp) dried thyme
• ▢ 1 bay leaf
• ▢ 2 lemons zested and juiced (about 1/4 cup juice)
• ▢ salt and black pepper to taste

Optional Add-ins

• ▢ 2 cups (60 g) baby spinach or chopped kale
• ▢ 1/4 cup (10 g) fresh parsley chopped, for serving
• ▢ Parmesan cheese shaved, for serving

Equipment

• ▢
  Large Soup Pot
• ▢
  Knife
• ▢
  Cutting board

Cook ModePrevent your screen from going dark

Instructions

 

1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened and aromatic.
2. Add the minced garlic, dried oregano, thyme, and bay leaf. Stir and cook for about 1 minute until fragrant.
3. Add the chicken breasts or thighs and pour in the chicken broth. Bring to a gentle boil, then reduce heat and let simmer for 15–20 minutes until chicken is cooked through and easily shredded.
4. Remove the chicken to a plate, shred it with two forks (or your fingers once cool enough to handle), and set aside.
5. Stir the orzo into the simmering soup and cook for 8–10 minutes until tender. Add the quartered artichoke hearts for the last 5 minutes of cooking to warm through.
6. Add the shredded chicken back to the pot along with lemon juice and zest. If using, stir in spinach or kale and let wilt (1–3 minutes). Season with salt and pepper to taste.
7. Ladle into bowls and garnish with chopped parsley and shaved Parmesan, if desired. Serve with crusty bread.

Notes

You can substitute rice for orzo for a gluten-free version. If meal prepping or freezing, leave out the orzo and add it when reheating to avoid mushiness. For extra richness, swirl in a bit of cream before serving or get creative with other greens or spices.

Nutrition

Calories: 320kcal | Carbohydrates: 30g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 650mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3500IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 2mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Warm curry spices, tender chicken, sweet apples, and creamy coconut milk come together in this cozy bowl of mulligatawny soup with lentils, carrots, and onion. Earthy, creamy, and just spicy enough.

This one’s got warm-ups for your nose and hugs for your stomach.

So, mulligatawny soup. It’s a bit of a mouthful to say, but I promise your actual mouth will be much too full (of soup) to complain. This is one of those magical soups that somehow straddles creamy and brothy, cozy and fresh, savory and lightly sweet. Honestly, it smells so good while it’s simmering you’ll probably burn your tongue trying to sneak a taste too early. Add some rice if you’re hungry, skip it if you’re not, and pat yourself on the back either way. Whether it’s for a weeknight dinner or those weird Sunday afternoons when soup feels spiritually correct—you’re covered.

Why You’ll Love this Mulligatawny Soup

This one’s a little spicy, a little sweet, and extremely slurpable. It’s that soup that makes you pause mid-bite and go, “Wait… wait, is this incredible?”

• Ridiculously simple to make: You mostly toss things in a pot and stir occasionally like the soup sorcerer you are.
• Warming spices without the heat overload: Curry, cumin, turmeric… they all show up to the spice party, but keep things balanced.
• Creamy texture, no dairy fuss: Coconut milk brings the silky comfort factor without upsetting team lactose.
• Sweet apple surprise: That little bit of diced apple sneaks in to add brightness and a touch of sweetness.
• Excellent for leftovers: It tastes even better the next day, like most wise foods do.
• Customizable with easy swaps: Veggie? Chicken-lover? Rice fan? You’re in control of this flavor journey.

Ingredient Notes

This mulligatawny soup keeps things unfussy but flavorful. Here’s the lowdown on what goes in and what it actually does.

• Olive oil or ghee: Either works beautifully. Ghee adds richness and a subtle nuttiness that makes the spices sing.
• Onion, garlic, and ginger: The holy trinity of amazing smells happening 90 seconds into cooking. Don’t skimp here.
• Carrots and celery: Your classic soup roughage brings sweetness and an earthy base to soak up the spices.
• Apple: It might feel weird, but that chopped apple gives the soup a subtle fruity lift that makes everything pop.
• Curry powder: This does the bulk of the seasoning, so use a blend you love. Hot or mild, you choose your adventure.
• Turmeric, cumin, coriander, cayenne: These back-up dancers round out the curry’s performance with warmth and a hint of heat.
• Red lentils: Quick-cooking, protein-packed, and they break down just enough to thicken the soup slightly.
• Chicken or veggie broth: Use what you’ve got. Chicken broth is classic, but veggie keeps it plant-based without losing flavor.
• Coconut milk: This is your creamy element, adding richness and a tropical wink to balance the spices.
• Cooked chicken: Great way to use leftovers or rotisserie chicken. Leave it out if you’re going veg.
• Bay leaf: Old faithful. Subtle but noticeable if you skip it.
• Lemon juice: Don’t leave it out. It wakes everything up like a squeeze of sunshine.
• Salt and pepper: Taste and adjust at the end. Seriously, don’t skip the tasting step.
• Fresh cilantro: Just a sprinkle on top gives herbaceous freshness that contrasts the creamy base.
• Cooked rice (optional): For extra heft. Ladle soup over a scoop for a meal that sticks to your ribs (in a good way).

How To Make This Mulligatawny Soup

Okay, soup friends, apron on and ladle ready—this part’s easy and satisfying. No special tools needed, just one good pot and a little love.

• Sauté the aromatics: Start by heating your olive oil or ghee in a big pot. Toss in the chopped onion, garlic, and ginger and sauté until the kitchen smells incredible (about 5 minutes). Ginger might stick a little, just keep stirring.

• Add the veg + apple: Stir in the carrots, celery, and apple. Let them mingle and soften for 3 to 4 minutes. You want things slightly tender but still holding their shape.

• Spice it up: Sprinkle in your curry powder, turmeric, cumin, coriander, and cayenne if using. Stir constantly and let the spices toast for a solid minute or two. This wakes up their flavor—don’t skip this little spicy warm-up.

• Pour in the broth + lentils: Add the red lentils, broth, and bay leaf. Bring everything to a gentle boil, then drop the heat to low and let it simmer uncovered for 20 to 25 minutes. Stir occasionally so the lentils don’t cling to the bottom like needy toddlers.

• Blend (if you want): For a smoother vibe, grab your immersion blender and pulse it right in the pot. Or scoop out a few ladles, blend them in a blender, then pour back in. Keep some chunks—it’s more interesting that way.

• Cream and chicken time: Stir in the coconut milk and shredded chicken. Let things cook together for 5-ish minutes, just enough to heat through and let flavors snuggle up.

• Final flourish: Squeeze in that lemon juice. Add salt and pepper until everything sings. Taste it! If you’re not smiling, it might need a pinch more salt or a tiny splash more lemon.

• Serve hot with rice and cilantro: Spoon some rice into bowls and ladle the soup over it (if you like it hearty). Sprinkle with fresh cilantro and proceed to happy slurping.

Storage Options

Let’s talk leftovers (aka, tomorrow’s easy lunch). This soup loves a good fridge nap. Once it cools to room temp, store it in an airtight container in the fridge for up to four days. The flavors get even cozier and more intertwined overnight.

A quick heads-up: if you’ve added rice to your soup, it’ll soak up some liquid in the fridge. No biggie—just stir in a splash of water or broth when reheating to loosen it back up.

Now, for the freezer-savvy among us: mulligatawny soup freezes super well, especially if you hold the rice until serving. Just ladle it into freezer-safe containers (leave some room at the top), then freeze for up to three months. Thaw overnight in the fridge when you’re ready, then warm it gently on the stove or microwave.

For reheating, the stovetop is mellow and less splashy, but the microwave’s great too—just keep stirring between bursts to keep things smooth.

Variations and Substitutions

There’s plenty of wiggle room here, so don’t stress if you’re missing an ingredient or two. Here’s how to make it work with what you have.

• No coconut milk: Use heavy cream or even full-fat Greek yogurt (just stir that in off heat to avoid curdling).

• Vegetarian or vegan option: Skip the chicken and use veggie broth. Maybe toss in cubed tofu or chickpeas for protein.

• More heat, please: You can crank up the cayenne, or drop in a chopped fresh chili with the garlic and onion.

• Switch the protein: Not into chicken? Try leftover turkey, shrimp, or even browned ground lamb if you’re feeling bold.

• Add greens: A couple handfuls of baby spinach stirred in at the end will wilt into the soup and add color (and good vibes).

• Different lentils: Red lentils are traditional, but yellow split peas or green lentils will work too. Just adjust the simmer time a bit longer.

What to Serve with Mulligatawny Soup

This soup stands tall on its own, but if you’re feeling extra (and we support that), here’s what to serve alongside.

• Bacon Basil Cornbread Muffins: These are a salty-sweet pairing with the soup’s spice. Bonus: they’re excellent for sopping up the last bits from your bowl.

• Cucumber raita or plain yogurt: If the soup gets too zippy, a cool scoop of yogurt on the side calms the heat right down.

• Warm naan or crusty bread: No one’s ever been sad with a piece of warm bread in hand. Dip it. Tear it. Love it.

• Peanut butter & banana ice cream sandwiches: If you’re going for dessert, this quirky sweet-cool combo is a fun finish that doesn’t try to compete with the spice.

• A light, herby salad: Something simple, crisp, and lemony helps keep balance on the table if you’re having this soup for dinner.

Frequently Asked Questions

Cozy Mulligatawny Soup

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Warm curry spices, tender chicken, sweet apples, and creamy coconut milk come together in this cozy bowl of mulligatawny soup with lentils, carrots, and onion. Earthy, creamy, and just spicy enough. This is one of those magical soups that somehow straddles creamy and brothy, cozy and fresh, savory and lightly sweet. Add rice if you’re hungry, skip it if you’re not. Customize to your taste and enjoy comfort in a bowl!

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6 bowls

Ingredients

1x2x3x

Main Ingredients

• ▢ 2 tbsp (30 ml) olive oil or ghee
• ▢ 1 large onion diced
• ▢ 3 cloves (3) garlic minced
• ▢ 1 tbsp (15 g) fresh ginger grated
• ▢ 2 carrots peeled and diced
• ▢ 2 stalks (2) celery diced
• ▢ 1 apple peeled, cored, and diced (preferably tart or sweet-tart)
• ▢ 1 tbsp (8 g) curry powder
• ▢ 1 tsp (2 g) ground turmeric
• ▢ 1 tsp (2 g) ground cumin
• ▢ 1 tsp (2 g) ground coriander
• ▢ 1/4 tsp (0.5 g) cayenne pepper optional, to taste
• ▢ 3/4 cup (130 g) red lentils rinsed
• ▢ 5 cups (1.2 liters) chicken or vegetable broth
• ▢ 1 bay leaf
• ▢ 1 can (400 ml) coconut milk (13.5 oz/400 ml, full fat preferred)
• ▢ 2 cups (300 g) cooked chicken shredded, optional or swap for tofu/chickpeas
• ▢ 1 tbsp (15 ml) lemon juice fresh-squeezed
• ▢ salt and pepper to taste

To Serve

• ▢ fresh cilantro chopped, for garnish
• ▢ cooked rice optional, for serving

Equipment

• ▢
  Large pot or Dutch oven
• ▢
  Cutting board
• ▢
  Knife
• ▢
  Ladle
• ▢
  Immersion Blender (optional)

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Instructions

 

1. Heat olive oil or ghee in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for about 5 minutes until softened and fragrant.
2. Add carrots, celery, and apple. Cook, stirring occasionally, for 3–4 minutes until starting to soften.
3. Stir in the curry powder, turmeric, cumin, coriander, and cayenne if using. Toast the spices for 1–2 minutes, stirring constantly to prevent burning.
4. Add red lentils, broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender.
5. For a smoother soup, blend part or all of the soup with an immersion blender, or in batches in a blender. Leave some chunks if preferred.
6. Stir in the coconut milk and cooked chicken (if using). Simmer gently for 5 more minutes until heated through.
7. Remove the bay leaf. Stir in lemon juice. Taste and add salt and pepper as needed.
8. Serve hot, spooned over cooked rice if desired. Garnish with fresh chopped cilantro.

Notes

This soup is excellent for leftovers and actually improves after a night in the fridge. To store, let cool and refrigerate in an airtight container up to 4 days. If soup thickens, add a bit of water or broth to loosen when reheating. For freezing, freeze soup without rice (up to 3 months). Thaw and rewarm gently, then add rice when serving.

To make vegan: skip chicken and use veggie broth. Add chickpeas or tofu for extra protein. Heavy cream or Greek yogurt can replace coconut milk (stir in off heat to avoid curdling). Adjust spices to taste and add a little more cayenne or fresh chili if you want heat.

Nutrition

Calories: 320kcal | Carbohydrates: 35g | Protein: 17g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 740mg | Potassium: 720mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3670IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 3mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Rich, savory, and ultra cozy, this creamy wild rice and mushroom soup wraps cremini mushrooms, wild rice, and aromatics in a silky broth that’ll warm your whole kitchen. Just imagine: bubbling soup, earthy mushrooms, and a swirl of cream… Yeah, it smells amazing.

This is one of those soups that feels like a hug in a bowl. The wild rice gives it a nutty, chewy bite, while the thyme and rosemary bring that rustic, cabin-in-the-woods aroma—without needing to chop firewood. Perfect for slow simmering on a chilly evening, ladling into a big bowl, and tearing through hunks of bread like a forest witch with dinner plans.

You’ve got a pot, some time, and a need for soup. Let’s do this.

Why You’ll Love this Creamy Wild Rice and Mushroom Soup

No drama here, just a creamy, simmer-all-afternoon kind of soup that smells better with every minute on the stove. If you like cozy meals with just enough chew and planty magic, read on.

• Wild rice adds nutty texture: Unlike regular rice, wild rice has a little chewiness and oomph, which gives the soup real depth.
• Mushroom lovers, unite: Use creminis, shiitakes, or whatever funky fungi you’ve got. The more mushroomy, the merrier.
• Creamy without being heavy: The broth gets rich from a splash of heavy cream but still tastes light and balanced.
• Weeknight comfort vibes: Make once, eat for days. It reheats beautifully, so leftovers are actually something to look forward to.
• Customizable to your cravings: Toss in baby spinach, sub in chicken broth, or even skip the dairy. It plays nice with others.
• Smells like fall in a pot: Honestly, the aroma alone is worth it. Earthy, herby, and deeply savory.

Ingredient Notes

Here’s what you’ll need, and why it matters. A few tips below if you like to tweak as you go.

• Olive oil + butter: That double-fat combo brings smoke point and flavor. The butter adds cozy richness right from the start.
• Yellow onion: Gives your base real sweetness. Go slower with the sauté for deeper flavor.
• Garlic: Do I even need to say it? It’s garlic. It wakes things up.
• Carrots and celery: Standard soup stuff for a reason. Adds sweetness and crunch—your aromatics deserve friends.
• Cremini mushrooms: Meaty and earthy, they bring umami. Mix in some wild or shiitake if you’re feeling extra.
• Wild rice: Nutty and sturdy. It takes a while to cook, but it won’t vanish into mush.
• Broth: Chicken or veggie both work. Homemade tastes nicer, but boxed is fine if it’s low-sodium.
• Thyme, rosemary, bay leaf: They’re the quiet background singers making the soup shine. Dried works; fresh is fancy.
• Salt and black pepper: Season lightly, but taste often—you might be surprised how much salt mushrooms soak up.
• Heavy cream: Stirred in at the end for that silky finish. Add more or less depending on your mood.
• Baby spinach (optional): For greens, it’s almost too easy. They melt in and make you feel virtuous.
• Fresh parsley: Brightens it right before the spoon hits the bowl. A little sprinkle goes a long way.

How To Make This Creamy Wild Rice and Mushroom Soup

This soup isn’t tricky—it’s more of a gentle hands-on project. One where the scent slowly builds and makes your kitchen smell like you might actually know what you’re doing.

• Start with your flavor base: Heat up the olive oil and butter in a big pot over medium. Toss in the diced onions and let them cook until soft and see-through, about 3–4 minutes. The smell already? Divine.

• Add the garlic, carrots, and celery: Stir and cook for another few minutes until everything starts to soften. You’ll hear a happy little sizzle and it’ll start smelling a lot like dinner.

• Pile in the mushrooms: All of them. Don’t be shy. Let them cook down for 5–7 minutes. At first they’ll soak up all the fat and look dry-ish, but just trust the process. Soon they’ll release their juices and go golden.

• Time for rice and seasonings: Add the wild rice, thyme, rosemary, bay leaf, and broth. Give it a stir and season with salt and pepper. Bring everything up to a simmer, then cover and drop the heat. Let it gently bubble for 45–60 minutes until the rice starts to split and looks all wild and curly.

• Cream time: Once the rice is tender, fish out the bay leaf (don’t forget—I always almost do). Stir in the cream and add a splash more broth if it’s thick for your taste. If spinach’s going in, toss it now. It’ll wilt in under three minutes.

• Final taste check: Adjust the seasoning. Add a sprinkle more salt if needed or a few cracks of pepper. Ladle it up, garnish with parsley, and… you know what to do.

Storage Options

So, you made a big pot (smart), and now you’ve got leftovers. Here’s what to do with them so tomorrow-you is just as satisfied.

Let the soup cool to room temp before transferring it into airtight containers. In the fridge, it’ll keep well for up to 4 days. The rice may absorb even more liquid overnight, so don’t be surprised if it thickens. Add a splash of broth or water when reheating to loosen it back up.

Thinking of freezing? Go for it, but skip the cream if you’re making it freezer-bound. Dairy doesn’t always reheat smoothly—it can split or get a little weird in texture. To freeze dairy-free, ladle it into containers (leave room at the top for expansion!), then freeze for up to 2 months. When you’re ready to thaw, warm slowly over the stove and stir in cream once it’s hot.

Reheating is a breeze. Stovetop’s best for texture, but the microwave works if it’s a weeknight and you’re wearing fuzzy socks.

Variations and Substitutions

This soup’s flexible like a jazz tune. Nice as-is, but happy to riff if you are.

• Swap in barley or farro: Both give a satisfyingly chewy vibe, and they’re a little quicker to cook than wild rice.
• Use dried mushrooms: Soak them first, then add the rich soaking liquid to the broth (filter out the grit if needed).
• Make it dairy-free: Just use coconut cream or swirl in a little cashew milk at the end. Slightly different, still cozy.
• Add protein: Chicken works great, especially shredded rotisserie. Or toss in leftover turkey—kind of like this turkey and rice soup version.
• Brighten with lemon or vinegar: A tiny splash of acid at the end makes flavors pop, especially if you skipped the cream.
• Toss in more vegetables: Zucchini, kale, or even a handful of frozen peas will find themselves right at home.

What to Serve with Creamy Wild Rice and Mushroom Soup

Soup like this deserves proper backing vocals. You know, something golden and toasty, or maybe fresh and crunchy, to round things out.

• Crusty bread or garlic toast: It’s kind of a no-brainer. Something to soak up that creamy broth without apology. I like mine a little burnt on the bottom. In a good way.

• Bacon basil cornbread muffins: Yes, they’re real, and yes, I’m obsessed. The smoky-sweet combo is incredible with mushrooms. Try pairing it with these savory cornbread muffins if you’re feeling extra.

• Simple green salad: When the soup gets rich, a tangy lemon-dressed salad balances things out. Bonus points if there’s something crunchy, like sliced fennel or toasted nuts.

• Roasted root vegetables: Roast some carrots or parsnips with olive oil and rosemary. Their sweetness plays so nicely with the earthy soup.

• A cozy glass of white wine: Something dry but not too crisp. I’m thinking Pinot Grigio, or if you’re skipping the booze, try a splash of apple cider with seltzer.

Frequently Asked Questions

Creamy Wild Rice and Mushroom Soup

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Rich, savory, and ultra cozy, this creamy wild rice and mushroom soup wraps cremini mushrooms, wild rice, and aromatics in a silky broth that'll warm your whole kitchen. Bubbling pot, earthy mushrooms, and a swirl of cream – this is soup-as-a-hug, perfect for any chilly night.

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6 bowls

Ingredients

1x2x3x

Base & Vegetables

• ▢ 2 tbsp (30 ml) olive oil
• ▢ 2 tbsp (28 g) unsalted butter
• ▢ 1 yellow onion diced
• ▢ 3 cloves garlic minced
• ▢ 2 carrots diced
• ▢ 2 stalks celery diced
• ▢ 400 g cremini mushrooms sliced (about 14 oz, or mix with other mushrooms)

Broth & Rice

• ▢ 3/4 cup (135 g) wild rice rinsed
• ▢ 6 cups (1.5 L) low-sodium vegetable or chicken broth
• ▢ 1 tsp dried thyme or double for fresh
• ▢ 1/2 tsp (0.5 tsp) dried rosemary crushed (or 1 tsp fresh, chopped)
• ▢ 1 bay leaf
• ▢ salt and black pepper to taste

Finish

• ▢ 3/4 cup (180 ml) heavy cream (or half-and-half, adjust to taste)
• ▢ 2 cups (60 g) baby spinach optional
• ▢ 1/4 cup (10 g) fresh parsley chopped, for garnish

Equipment

• ▢
  Large Soup Pot
• ▢
  wooden spoon
• ▢
  Ladle

Cook ModePrevent your screen from going dark

Instructions

 

1. Heat olive oil and butter in a large pot over medium heat. Add diced onions and cook until soft and translucent, 3–4 minutes.
2. Add garlic, carrots, and celery. Stir and cook another 3–4 minutes until vegetables begin to soften.
3. Add all the mushrooms. Cook, stirring occasionally, for 5–7 minutes until softened and starting to release their moisture and turn golden.
4. Add wild rice, thyme, rosemary, bay leaf, and broth. Season with salt and pepper to taste. Bring to a simmer, cover, and reduce heat to low. Cook 45–60 minutes, until wild rice is tender and split.
5. Fish out and discard the bay leaf. Stir in the heavy cream. If using, add spinach and stir until wilted (about 2 minutes).
6. Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh chopped parsley. Enjoy warm!

Notes

Soup will thicken after chilling—add a splash of water or broth when reheating if desired. For a dairy-free version, swap cream with coconut or cashew cream, and butter with more olive oil. To freeze, do so before adding cream for best texture. Add protein or extra veggies as you like!

Nutrition

Calories: 310kcal | Carbohydrates: 34g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 785mg | Potassium: 635mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3450IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1.8mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog