4 Reviews

I love the combination of spices in this recipe. The turmeric gives the broth a very nice light yellow color, which is very eye appealing. This recipe is the basics for my favorite way to prepare chicken soup. I used cooked chicken in place of the chicken thighs and instead of pepper flakes, I added a can of Ro*Tel tomatoes to give the soup a nice kick. I also added a large cubed potato (steamed in micro wave to soften) and a cup of frozen green peas. Thanks, VideoJeff for this very nice recipe!

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MrsJ November 21, 2008

Great dish on a cold Nebraska day. Added the Rotel and used can chicken breast instead. No pepper for the Rotel gave it enough heat. Very quick meal. I thought it was better then the Indian Oven restuarant.

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Stodola November 29, 2010

Great taste!!!<br/><br/>Next time I'll use my homemade stock and I'll cook the chicken in a pan before the veggies for the texture that we're more used to.<br/><br/>Thanks for sharing!

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Ayame October 27, 2013

This soup is wonderful! Great combination of spices, and I love the coriander and black pepper garnish. I chopped a bought rotisserie chicken as a shortcut, and used canned fat free chicken broth. I also cut back on the red pepper. It was perfect, and will be made over and over again in my kitchen. Next time I'm going to try the RoTel as was suggested. Thanks VideoJeff, for my new favorite chicken soup recipe!

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SuzTheQ September 19, 2009
Chicken Mulligatawny Soup from "the Frugal Gourmet"