Today we are featuring another recipe from Camille Funk’s cookbook Table for One. The inspiration for Camille’s book was the fact that she was at college, living on her own, but was still cooking meals big enough for her whole family. Scaling back her portions, she found that it was healthier to make just enough food for her, rather than have tons of leftovers.
Because it’s rainy and kinda cold here today (I’m sure summer was around here some place) I decided to feature one of her delicious soups. The recipe is just for one person, but if you exercise your math skills, you can double or triple or whatever the size of the ingredients to fit your family’s needs.
Chicken Mulligatawny Soup
2 tsp. unsalted butter
Â½ cup chicken breast, cubed
Â¼ tsp. garlic clove, minced
Â¼ cup yellow onion, chopped
Â¼ cup celery, chopped
Â¼ cup carrot, chopped
Â¼ cup granny smith apple, chopped
1Â½ cup chicken broth
1 tsp. curry powder
1 Tbsp. lemon juice
pinch of ground cloves
pinch of salt and pepper
2 Tbsp. long grain white rice
Â¼ cup plain yogurt
2 tsp. fresh cilantro
1. In a medium skillet, melt 1 tsp. butter and add the chicken and garlic. SautÃ© over medium-low heat until chicken is lightly brown, about 5-7 minutes. Set the chicken aside.
2. In the same skillet, add 1 tsp. butter, onion, celery, carrot, and apple, and sautÃ© over medium-low heat until the onion becomes translucent, about 5-7 minutes.
3. In a medium sauce pan, add the broth, curry, lemon juice, cloves, salt, pepper, chicken and vegetables and bring to a boil. Reduce to a simmer and add the rice. Cook, uncovered, for 15-20 minutes.
4. Stir in the yogurt and let simmer for another 5 minutes. Garnish with cilantro. Serve.
What is your favorite thing to eat when it’s cold and rainy?