Chicken Mulligatawny Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tablespoon extra virgin coconut oil
  • ½ of a medium onion, chopped fine
  • 2 celery stalks, chopped fine
  • 1 tablespoon fresh ginger, finely chopped
  • 1 tablespoon fresh garlic, finely chopped
  • 1 lb of ground chicken, thawed
  • 1 teaspoon sea salt
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1½ cups shredded cabbage (about ¼ of a large cabbage)
  • 6-8 fresh or frozen cranberries (optional)
  • ½ of a green apple, peeled and diced
  • 1½ cups of cauliflower rice fresh or frozen (if using frozen, thaw it beforehand)
  • 5 cups of chicken bone broth (or water)
  • ¼ cup coconut milk
  • 2 scallions, chopped fine
  • 2 tablespoon fresh cilantro, chopped fine
  • 1 tablespoon lemon juice
Instructions
  1. Heat a large stockpot and add the coconut oil. Turn heat to medium and add the onion and celery. Saute for 2 minutes and then add the ginger and garlic. Continue sautéing for another 30 seconds.
  2. Next add the ground chicken along with the spices. Stir to mix the chicken with the spices and to break any lumps as the chicken cooks. Continue stir frying for another couple minutes until all of the chicken turns opaque.
  3. Then add the cabbage, green apple, cranberries (if adding) and the cauliflower rice.
  4. Add the bone broth (or the water) and cover and let cook on low heat for about 10 minutes.
  5. Open the lid and add the coconut milk and stir to mix. Let simmer uncovered for about 2-3 minutes or until the soup achieves a thicker consistency (it won't be very thick or creamy but more stew like).
  6. Turn heat off. Add the scallions, cilantro and the lemon juice. Stir to mix.
  7. Serve soup warm.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/chicken-mulligatawny-soup/