Bon Appetit's Mulligatawny Soup ( Chicken )

"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."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
12 10 oz. servings




  • 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.

Questions & Replies

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  1. Love this soup. I have been making this same recipe for 30 years. I got it from Bon Appetit Feb. 1980.
  2. 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!
  3. Simply amazing. I used chicken breast and tripled the amount of curry. Took a lot longer than 40 minutes to make though.
  4. 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.
  5. 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.


  1. 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.
  2. 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.



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