- 4 cups chicken stock (see ingredients and method below for homemade stock.
- 2 cups chopped cooked chicken
- 400g tin tomatoes, cut up, undrained
- 1 medium granny smith apple, peeled and chopped
- 1 onion, finely chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 large green capsicum, deseeded and chopped
- 1 tbspn chopped fresh parsley
- 2 tspns lemon juice
- 1 tspn sugar
- 1/2 tspn curry powder
- good pinch ground cloves
- salt to taste
- freshly-ground black pepper to taste
First make the chicken stock. In a large saucepan put a 1.6kg chicken (or equivalent chicken pieces), 3 celery stalks with leaves, 1 chopped carrot, 1 onion quartered, 1 1/2 teaspoons salt, quarter teaspoon pepper and 3 whole cloves. Cover with cold water. Bring to boil. Reduce the heat; cover and simmer for 1 hour. Remove the chicken and set aside.
Strain the stock. Discard the vegetables. When the stock has cooled, put in the fridge overnight to allow the fat to rise to the surface.
Skim the fat and set the stock aside for use in the soup. Freeze any leftover stock for later use. Shred the meat from the chicken and set aside to use in the mulligatawny recipe.
To make the soup, in a large saucepan combine the stock, chicken, undrained tomatoes, apple, onion, carrot, celery, capsicum, parsley, lemon juice, sugar, curry, ground cloves, salt and pepper. Bring to the boil, reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Check for seasoning just before serving.