NO SOUP FOR YOU

Mulligatawny soup aka yellow curry soup.

Turned out yummy... and was gone fast at the progressive!

Recipe from Pioneer Woman, but I added a little something extra here and there...

Ingredients

• 1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
• Salt And Black Pepper To Taste
• 4 Tablespoons Butter
• 1 whole Medium Onion
• I added carrots and celery
• 3 cloves Garlic, Minced Finely
• ¼ cups All-purpose Flour
• 1 Tablespoon Curry Powder
• 32 ounces, fluid Chicken Broth
• 2 cups Half-and-half (I used coconut milk)
• 1 whole Granny Smith Apple, Peeled And Diced
• I added a potato as well
• 1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
• 2 teaspoons Salt, More To Taste
• Freshly Ground Black Pepper
• Cayenne Pepper (optional, For Spice)

Preparation Instructions

Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.

In the same pot, add butter and reduce heat to medium. Add diced onion and carrots and celery and garlic and stir to cook. Onions should be starting to brown.

Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

Pour in chicken broth then potato. Stir to combine, then cook for five minutes. Add half and half or coconut milk, salt, pepper, and sugar, then cook for another five minutes.

Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.