Recipe: Mulligatawny

Mulligatawny
Source : Skinny Soups
Servings : 6

2 teaspoons canola oil
2 large onions -- coarsely chopped
2 large celery stalks -- coarsely chopped
1 large garlic clove -- minced
4 cups chicken stock -- defatted
2 large apples -- * see note
2 medium carrots -- coarsely chopped
1/4 cup fresh parsley -- coarsely chopped
2 tablespoons sweet red peppers -- coarsely chopped
1 cup water
1/2 cup boiling potatoes -- peeled & diced
2 1/2 teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon ground allspice
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 1/2 pounds chicken wings
1 pound chicken breast halves without skin
1 1/4 cups tomatoes, canned -- chopped
salt

Combine oil, celery, onions, and garlic in a large pot. Cook over medium heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of chicken stock if necessary to prevent vegetables from burning. Add apples, carrots, parsley, and sweet peppers and cook, stirring, 3-4 minutes longer. Stir in remaining stock, water, potatoes, curry powder, chili powder, allspice, thyme, and pepper. Add chicken. Bring mixture to a boil; then lower heat and simmer, covered, 1 hour and 5-10 minutes.

Remove pot from heat. Remove chicken from pot. Discard chicken wings and set chicken breasts aside to cool. Skim off and discard fat on soup surface, using large, shallow spoon. Stir in tomatoes.

Using a measuring cup, scoop about 2 cups vegetables and liquid from pot and transfer to a blender or food processor. Blend or process until mixture is completely pureed. Return puree to pot.
When chicken breasts are cool enough to handle, remove meat from bones and cut into bite-sized pieces. Return meat to pot and add salt if desired. Reheat until mixture is piping hot.

Will keep in refrigerator for 3 days.