MULLIGATAWNY CHICKEN SOUP ENJOY DAN:

MULLIGATAWNY CHICKEN SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

8 pounds boneless, skinless chicken breasts

3 tablespoons butter.

1/4-cup curry powder

1 tablespoon EACH ground cumin, ginger powder, clove powder, and paprika

3 teaspoon cayenne pepper

2 tablespoon dried thyme

1/4-cup dried parsley

8 stalks celery

4 onions, chopped

5 carrots, diced

4 garlic cloves, minced

27 cups chicken stock

3 cups EACH lentils, split peas, and brown rice

5 apples, peeled, cored and diced

1/4-lemon juice

2 cups plain yogurt

2 cups half and half

2 teaspoons salt

DIRECTIONS:       (PRE-HEAT OVEN TO 350 DEGREES)

1.   On a greased baking sheet place chickens that has been season with salt seasoning and bake for 1-hour.

2.   Remove and let cool, then cut into bit size pieces.

3.   Heat butter in a stock-pot over medium-high heat, and when sizzling.

4.   Add celery onions, carrots and sauté for 5 minutes.

5.   Add garlic, and all spices and sauté for 1-2 minutes, blending well.

6.   Add chicken and pour in stock and season with salt and pepper.

7.   Bring to a boil, reduce heat, cover and simmer for 45 minutes.

8.   Add lentils, split peas and brown rice and simmer for 20 minutes longer.

9.   Blend in apples and yogurt and simmer 10 minutes longer.

10.                Stir in lemon juice, and then blend in the half and half.

ENJOY DAN:                    BON-APPETITE!!