Mulligatawny Soup - A Hearty Curried Soup

This is one of my favorite winter soups.  It is thick and hearty, with lots of flavor. 

Mulligatawny Soup

5 bacon slices, fried and diced

2 chicken breasts or equivalent chicken parts

1 – 2 quarts chicken broth

2 carrots

1 onion

2 stalks celery

1 apple, chopped

1 tablespoon curry powder

½ teaspoon fresh ground black pepper

1 bay leaf

½ cup uncooked brown rice (may use white rice if you prefer)

¼ heaping cup brown rice flour mixed with ½ cup water

1 cup unsweetened coconut milk beverage (I use So Delicious brand), but you may also substitute 1 can light coconut milk (this makes for a much richer soup)

In a 5 quart soup pot, over medium high heat, fry bacon until crisp. Remove bacon and drain on paper towels, then crumble when cool.  Meanwhile, add the chicken pieces to the same pan and brown well on all sides. Remove.

Next, add the onion, carrots, celery, and apple to the pan and cook until tender. 

Add back the chicken and crumbled bacon, add a bay leaf, and the chicken broth, then add the curry powder, black pepper, and rice.  Simmer for 1 hour until rice is tender.

Remove bay leaf and add flour/water mixture, stirring well to blend.   This will thicken the soup.  Finally, add the coconut milk, and when heated through – soup is ready to serve or freeze for future meals.