If I’m keeping things simple, I’ll turn leftover chicken into a soup with rice and vegetables. With this soup recipe, I’ve added the classic Indian spices along with sweet butternut squash. The squash blends beautifully with the other flavours.
With apple season wrapping up, there’s no reason not to try a fresh spin on this classic soup by adding a touch of butternut. Soup is also an optimal way to use leftover turkey or chicken from weekend dinners and Thanksgiving feasts. By saving your poultry carcass you can craft a nourishing post-feast soup to carry you through the busy days that follow.
Making homemade soup from poultry bones means that it is healthier and more frugal than prepared broth or bouillon. Bone broth is a highly beneficial source of protein and nutrients that offer what bodies need, especially as we enter cold and flu season. My whole family enjoys homemade soup, and this one was just what the doctor ordered this weekend.
Mulligatawny Soup with Butternut Squash
- 1/3 cup onion, chopped
- 1/3 cup celery, chopped
- 1/4 cup carrot, chopped
- 1/2 teaspoon curry powder*
- 2 pounds (900g) bone-in chicken pieces or cooked chicken/turkey with bones
- 1 +1/2 cups butternut squash, peeled and cubed
- 1/4 cup raw apple, peeled and diced, optional
- 1 teaspoon sea salt, plus more to taste
- 2 cups cooked white or brown rice
*or 1/2 teaspoon each ginger and turmeric for milder taste
- Combine first five stock ingredients, including chicken, in a large pot. Add 6 to 7 cups of water and bring to a boil. Simmer, covered, for one hour or until chicken is cooked through.
- Remove chicken and bones from the pot and let cool.
- While chicken cools, add butternut squash and salt. Remove any meat from the chicken bones and chop or pull into small pieces. Discard bones and return chicken pieces to pot. Add rice and simmer for 10 minutes. Adjust salt and spices to taste. Ladle into bowls and serve immediately.