Using the leftover Chicken Normandy, brown rice, and spinach, we decided to make an improvised version of a popular soup. Mullagatawny is a curry-flavored soup, which means "pepper water" when translated into English. I am not making this stuff up, even though I tend to do that sometimes. OK, I do that a lot. But I always try to sound smart.
Here are the pantry/fridge ingredients we already had and used to make this soup:
Green apples (1)
Chicken broth (almost a full box)
Curry that we got from Chateau Felice Wine Club - oh hey, wine snobs! (a few teaspoons)
Onions (about a quarter of a medium onion)
Garlic (1 clove)
Celery (about 2 stalks)
(Salt and pepper to taste) - always implicit (except in desserts, smartass.) and I sometimes forget to say it.
We purchased:
Coconut milk - $2.50 (1/2 can)
Carrots - $1 for a bunch (2 carrots)
When making a soup, make sure to dice everything small enough so it can fit on a spoon - that's John's rule of thumb. Nothing tees John off worse than a huge carrot on his spoon. Like the Incredible Hulk, you wouldn't like him when he's angry.
First dice the apple, carrots, celery, garlic and onion and sautee for a few minutes in a stock pot. Then add the leftover chicken, spinach, and brown rice. This is super simple - just add all of the liquids and spices and just let it simmer for a while.
We should win the Nobel Prize for innovation. Do they have one of those?
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