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Mulligatawny

Yield: 6 Servings

Ingredients:

• 2 ts Canola oil
• 2 lg Onions; coarsely chopped
• 2 lg Celery stalks; coarsely chop
• 1 lg Garlic clove; minced
• 4 c Chicken stock; defatted
• 2 lg Apples; * see note
• 2 md Carrots; coarsely chopped
• 1/4 c Fresh parsley; coarsely chop
• 2 tb Sweet red peppers; coarsely
• 1 c Water
• 1/2 c Boiling potatoes; peeled & d
• 2 1/2 ts Curry powder
• 1 ts Chili powder
• 1/2 ts Ground allspice
• 1/4 ts Dried thyme
• 1/4 ts Black pepper
• 1 1/2 lb Chicken wings
• 1 lb Chicken breast halves withou
• 1 1/4 c Tomatoes

Instructions:

canned; chopped Salt Recipe by: Skinny Soups Combine oil celery onions and garlic in a large pot. Cook over medium h pers and cook stirring 3-4 minutes longer. Stir in remaining stock wate Remove pot from heat. Remove chicken from pot. Discard chicken wings and Using a measuring cup scoop about 2 cups vegetables and liquid from pot an When chicken breasts are cool enough to handle remove meat from bones and Will keep in refrigerator for 3 days.

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