12 Reviews of Bon Appetit's Mulligatawny Soup ( Chicken )

From: okichristie

On Aug 23, 2004

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.

From: Patsy and Seaweed

On Feb 20, 2006

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.

From: Patexan

On Mar 31, 2007

Simply amazing. I used chicken breast and tripled the amount of curry. Took a lot longer than 40 minutes to make though.

From: Brian Crowell

On Mar 11, 2004

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.

From: Lynnylu

On Jan 16, 2007

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.

From: Susanne Dennis

On Jun 25, 2003

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.

From: Paja

On Oct 4, 2008

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!

From: Carl Evans

On Mar 14, 2002

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

From: LORETTA68

On Aug 13, 2006

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.

From: Chef #241147

On Mar 19, 2007