During the SproutChefs holiday cooking series, so far, we have made a sweet potato pie and learned how to host a Magic Cookie Thanksgiving Festival. This week, we will focus on a savory soup using apples. Next week we will make a a sweet breakfast apple crisp using the same kind of apples.
Hot soups are warm and cozy and easy to serve during the holidays. This soup can be served while decorating the Christmas tree or it keeps well in the refrigerator. It can be heated up served when there is no time to cook.
For this recipe leftover Thanksgiving turkey can be substituted for the stir-fried chicken breast.
Mulligatawny Soup Recipe
Stir-fry:
2 large chicken breasts,cut up into bite sized pieces, until it is no longer pink.
Set the cooked chicken aside for use later.
Melt:
1/4 cup butter
Add:
1/2 cup shredded carrot
1diced onion
2 ribs celery, diced and cook until tender
Add:
4 cups chicken broth
1 bay leaf
Simmer for 10 minutes.
Add:
3 cut up, small, tart apples
1/2 cup cooked rice
Add:
The stir-fried chicken (or left-over turkey)
1 teaspoon salt
4 grinds of a pepper mill
1/2 teaspoon thyme
1/2 teaspoon grated lemon rind
Right before serving, add 1/2 cup of coconut milk or cream. Heat through and serve.