Mullagapuotny Soup
Julie Puotinen, PharmD
160 Calories, 2 G Fat, .5 G Saturated Fat, 392 mg Sodium Serves: 8.
- 12 oz bag baby carrots
- 2 rotisserie chicken breasts (12 oz.), cubed
- 4 celery stalks of about 5 inches
- 1 medium onion, chopped
- 1 medium granny smith apple, chopped
- 24 oz. Chicken stock
- 14.5 oz. can salt-free diced tomatoes
- 1 t minced garlic (or to taste)
- 1-3 t curry powder (or to taste)
- 1-2 bay leaves
- 1 bag (2 c prepared) 10-minute Boil-in-Bag whole grain brown rice
- black pepper to taste
Spray pan and saute baby carrots on medium-high heat until slightly tender. While carrots are sautéing, prepare the other ingredients by cutting two rotisserie chicken breasts in bite-sized pieces; and roughly chopping the celery, onion, and apple. Add chopped celery, onion, and apple to carrots. Saute until all ingredients are almost cooked through, stirring often. Add garlic, canned tomatoes, chicken stock, cubed chicken, bay leaves, pepper and curry to taste. Reduce heat to simmer. Prepare brown rice either separately and add to soup or simply add to the simmering soup and cook until done (you may need to add extra water after cooking the rice to desired consistency).
Leftovers freeze very well and make for an excellent easily microwave-reheated meal.