Bon Appetit’s Mulligatawny Soup ( Chicken )

Bon Appetit’s Mulligatawny Soup ( Chicken )

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Yield: 121 oz. servings

    • About This Recipe

    “This Classic Anglo-Indian soup, the name of which means “pepper water,” should be richly endowed with meat and piquantly spiced. Taste the soup as it cooks, adding lemon juice, cayenne pepper and curry powder as necessary.”

    Ingredients

  • 1garlic clove, minced
  • 1/4 teaspooncumin seed, ground
  • 6whole cloves, finely crushed
  • 1tablespooncurry powder( or to taste)
  • 1/4 teaspoonginger, ground
  • cayenne pepper
  • 1/4 cupunsalted butter( 1/2 stick)
  • 1 (4 -4 1/4 lb)roasting chickens, cut into serving pieces
  • chicken giblets, coarsely chopped
  • 3stalkscelery, with leaves, thinly sliced
  • 2largeonions, chopped
  • 2carrots, diced
  • 1leek, thinly sliced( white part only)
  • 11cupschicken stock, defatted( preferably homemade, 2 quarts plus 3 cups)
  • salt & pepper, freshly ground
  • 2/3 cuplong grain rice
  • 2mediumapples, peeled, cored and diced( tart)
  • 1cupplain yogurt
  • 2tablespoonsfresh lemon juice( or to taste)
  • 2/3 cupwhipping cream, warmed
  • chopped fresh parsley, to garnish
  • lightly toasted sliced almonds, to garnish

    • Directions

  • Combine garlic and spices.
  • Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
  • Add giblets and saute until cooked through.
  • Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
  • Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
  • Add to chicken.
  • Stir in remaining stock and season with salt and pepper.
  • Cover and simmer 30 minutes.
  • Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
  • When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
  • Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
  • Degrease soup if necessary.
  • Stir in lemon juice, then blend in cream.
  • Taste and adjust seasoning.
  • Pour into heated tureen and sprinkle with parsley and almonds.

    • Reviews

  • “Yum! Thank you! It took me closer to 1.5 hours, but the flavour was worth it.”

  • “This is fhe first time I have made or eaten Mulligatawny Soup and we thoroughly enjoyed the subtle curry and spice flavours with the creaminess and sweetness from the apples and the acidy from the yoghurt.Three of us hade a big serve each with some naan bread and I was left with 6 cups to freeze for later use.Thank you Betty E. ohler, made for Help A Naked Recipe, special event Photo Forum.”

  • “Great recipe for a cool fall or winter meal served with crusty bread.I also left out the giblets and used bnls chicken breasts which I grilled first.I skipped the cream.I used firm apples so they don’t get mushy and add a handful of golden raisins just before serving.”

  • “This is a fabulous recipe fo this soup. I tried to cut down on the fat content so used evaporated milk instead of cream – tasted great.”

  • “Love this soup.I have been making this same recipe for 30 years.I got it from Bon Appetit Feb. 1980.”

  • “Love this soup.Roast chicken is a weekly meal in our home- so I also make a weekly chicken soup.After finding a great Italian, Mexican, American Indian, Russian – I have now found my “Indian” chicken soup.YUM!”

  • “Excellent!I used about double curry than it called for – but it is delicious!”

  • “Yum! Yum! Yum! This was a beautiful soup for a cool Fall evening. Very hearty, very delicious. I had made chicken broth the day before, using a whole stewing chicken. So I used my homemade broth and the meat from the stewing chicken. I loved the way the yogurt thickened up the soup and made it nice and creamy (along with the cream, of course!) The only change I would make is to use a different kind of apple. Mine were Royal Gala, and they floated! I’m sure other varieties don’t float, do they? So it made it seem like there was too much apple. I really liked the apple in the soup, but I also might cut down a bit on it next time. I will certainly make this soup again!”

  • “Simply amazing.I used chicken breast andtripled the amount of curry.Took a lot longer than 40 minutes to make though.”

  • “A wonderful soup!I wanted it more stew life so decreased the amount of chicken broth. In the spice mixture, I decreased the number of whole cloves to 3.Also, used chopped chicken breasts for the roasting chicken-used Greek yogurt and garnished with toasted unsweetened coconut and parsley.”

  • “we had a mulligatawny soup “cookoff” at work and this one won!It was excellent! I’d argue with the 10 minutes of prep time, but it was worth every minute.”

  • “I decided to make this despite an easier family recipe and it was worth it!The extra steps give this soup a complex and delightful taste.I made it for my family and for my book club (both tough critics) and everyone loved it.I skipped the giblets but did use homemade stock which was made with giblets.”

  • “This recipe is amazing!I have made it five times in the last two weeks.The only change I make is to use bonelss, skinless chicken breasts.I cut them up before I cook them, then leave them in the pot throughout the cooking time.In a pinch, sour cream works fine in place of the yogurt.Whatever you do though, don’t forget the apples and lemon juice!They are teh ingredients that make the taste out of this world.”

  • “This soup is absolutely delicious!I substituted four chicken breasts and four legs (skin on) for the whole roasting chicken simply for convenience sake, and omitted the giblets.In addition to the spices listed in the recipe, I added a 1/2 teaspoon of ground cinnamon and 2 teaspoons of ground coriander seeds.I also added one large potato, peeled and diced, along with the rice at step 9, and used 12 cups of chicken stock (Oxo or another brand) instead of 11 in step 7.Finally, I served the soup garnished with both toasted almonds and 2 tablespoons of chopped fresh cilantro instead of chopped fresh parsley. “

  • “Very good recipe! I would suggest less cream and more curry. I didn’t have enough yogurt so I added a bit of sour cream and that seemed to be fine.”

  • “I did not add the cream to this recipe only because we are trying to reduce our fat intake but it turned out delicious anyway.When I make it again I will only use 1 tablespoon of lemon juice. Overall it is very good and authentic recipe”

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