Mulligatawny Chicken Soup

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READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine garlic and spices.
  • melt butter in large skillet over medium- high heat. Add chicken and sauté until lightly browned on all sides.
  • Add giblets and sauté 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 as cook over low eat, stirring constantly, until vegetable 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 coconut milk.
  • taste and adjust seasoning.
  • Pour into heated tureen and sprinkle with parsley and almonds.
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