Mulligatawnski - A soup recipe from Crazy Plates

Crazy Plates Mulligatawnski Soup
recipe by Janet & Greta Podleski

Makes 8 servings

  • 1 tbsp butter or coconut oil
  • 1 cup each chopped celery, onions,and carrots
  • 1 clove garlic, minced
  • 4 boneless, skinless chicken breasts cut into 1 inch cubes
  • 2 tsp curry powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 3 whole cloves
  • 6 cups chicken broth
  • 1 can tomatoes drained & cut up
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups peeled, cored, and diced Granny Smith apples
  • 1/4 cup chopped fresh parsley
  • 3/4 cup sour cream, plain unsweetened yogurt or coconut milk
  • 1 tsp lemon juice

Melt butter or coconut oil in a large soup pot over medium heat. Add celery, onions, carrots, and garlic. Cook and stir for 3 - 4 minutes until vegetables begin to soften.

Add chicken. Cook until chicken is no longer pink. Add curry powder, chili powder, cumin, and cloves. Cook and stir for 2 more minutes. Add broth, tomatoes, salt and pepper. Bring to a boil then reduce heat to medium low. Cover and simmer for 15 minutes.

Add apples and parsley. Simmer for 10 more minutes. Remove from heat. Stir in sour cream and lemon juice. Serve hot.

If you prefer a smooth creamy soup, use an immersion blender.

Sandra's notes: I substituted olive oil for butter. It was a great hearty meal!

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