Mulligatawny

2 ts Canola oil

2 lg Onions -- coarsely chopped

2 lg Celery stalks -- coarsely chop

1 lg Garlic clove -- minced

4 c Chicken stock -- defatted

2 lg Apples -- * see note

2 md Carrots -- coarsely chopped

1/4 c Fresh parsley -- coarsely chop

2 tb Sweet red peppers -- coarsely

1 c Water

1/2 c Boiling potatoes -- peeled & d

2 1/2 ts Curry powder

1 t Chili powder

1/2 ts Ground allspice

1/4 ts Dried thyme

1/4 ts Black pepper

1 1/2 lb Chicken wings

1 lb Chicken breast halves withou

1 1/4 c Tomatoes, canned -- chopped

Salt

Recipe by: Skinny Combine oil, celery, onions, and garlic in a large pot. Cook over medium h pers and cook, stirring, 3-4 minutes longer. Stir in remaining stock, wate Remove pot from heat. Remove chicken from pot. Discard chicken wings and Using a measuring cup, scoop about 2 cups vegetables and liquid from pot an When chicken breasts are cool enough to handle, remove meat from bones and Will keep in refrigerator for 3 days.