Green Soup

This soup comes from my friend Kate. They call it Green Soup because of the pretty green color it takes on the day after it's made. It's a Mulligatawny of sorts - without the lentils - and I think this version is absolutely perfect. My kids thought so, too. I can tell you this; if you have a cold right now, this would certainly kick it right out of you, in the most delicious way. It was so quick to cook that I'll be making often here.

Green Soup
Printable Recipe

4 bouillon cubes
1 medium onion, diced
2 Tbsp butter
4 cups cooked, shredded chicken (2-3 breasts)
2 cups apples, peeled and chopped
2 cups carrots, diced
2 cups celery, chopped
2 Tbsp parsley
1 tsp curry
1 tsp cloves
1/2 tsp pepper
1/2 tsp salt
1/2 cup flour
10 cups water

Boil chicken in water until cooked through. Drain water, then shred chicken.

Cook onion in butter until soft. Add chicken, apples, carrots, celery, flour & spices. Slowly add water & bouillon cubes. Stir well. Simmer 30 minutes, minimum, before serving.


This was first posted at Cooking with Anne on May 8, 2008.