Mulligatawny Inspired Soup

Name: Mulligatawny Inspired Soup
Yield: 6
Ingredients: olive oil, a drizzle; 1 tablespoon butter; 1 onion, finely chopped; 3 ribs celery, finely chopped; 3 carrots, finely chopped; 3 cloves garlic, minced; 2 small tart apples, finely chopped; 2 cans diced tomato, regular or fire roasted; 2 boxes vegetable stock, or broth; 1 cup chicken stock, or broth; 1 pinch salt; pepper, to taste; 1 teaspoon curry powder; ½ teaspoon coriander; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 dash paprika; 2 large bay leaves; 1 large chicken breast, cooked and shredded; 1 cup rice, pre-cooked

Recipe by Kristyn Ruhf from tasty.co

Dinner

Ingredients

6 servings

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olive oil, a drizzle
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1 tablespoon butter
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1 onion, finely chopped
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3 ribs celery, finely chopped
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3 carrots, finely chopped
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3 cloves garlic, minced
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2 small tart apples, finely chopped
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2 cans diced tomato, regular or fire roasted
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2 boxes vegetable stock, or broth
•

1 cup chicken stock, or broth

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1 pinch salt
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pepper, to taste
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1 teaspoon curry powder
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½ teaspoon coriander
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 dash paprika
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2 large bay leaves
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1 large chicken breast, cooked and shredded
•

1 cup rice, pre-cooked

Instructions

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.
Add apple and garlic, and saute until garlic is fragrant, about 1 minute.
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.
Add in shredded chicken and rice and simmer for about 10 more minutes to let flavors blend.
Remove bay leaves and serve.