Mulligatawny Inspired Soup
Instructions
- 1
Heat a stock pot or Dutch oven on medium low heat and to it, add olive oil and butter. Sweat out onion, celery, and carrots until softened.
- 2
Add apple and garlic, and saute until garlic is fragrant, about 1 minute.
- 3
Add canned tomatoes, broths or stocks, and all spices/herbs. Bring to a boil and then reduce to a simmer for about 30 minutes,until all vegetables and the apples are nice and soft.
- 4
Add in shredded chicken and rice and simmer for about 10 more minutes to let flavors blend.
- 5
Remove bay leaves and serve.
Recipe from tasty.co
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Ingredients (14)
- •2 apples, peeled and chopped
- •1/2 cup basmati rice
- •2 teaspoons butter
- •1 cup chopped carrots
- •1/8 teaspoon cayenne pepper
- •1 cup sliced celery
- •2 liters chicken stock
- •2 tablespoons curry powder
- •3 tablespoons flour
- •1 tablespoon freshly grated ginger
- •3/4 cup lite coconut milk
- •1 onion chopped
- •Salt and pepper
- •1 pound boneless, skinless chicken breast, chopped
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