top of page
Search

Easy Mulligatawny

Today's guest, Valerie Austin, tells the story of her time at L'Abri Fellowship in Switzerland. Inspired by the Schaeffers, she studied and worked at L'Abri, learning firsthand the transformative power of Edith Schaeffer's emphasis on hospitality. From serving meals to 40-50 students and families on a shoestring budget to now showing hospitality as a pastor's wife in West Chicago, this episode discusses the impact hospitality has on the people in a community. Valerie encourages us to never make assumptions about our guests sharing a hilarious story that will emphasize her point. Think through flowers, music, and clear invitations and expectations, and you'll be well-prepared to welcome guests into your home! We're so glad you're here!




Easy Mulligatawny


Serve with:

Rice

Homemade bread or rolls with salted butter

Leafy green salad

Dessert - No Bake Cookies or Wacky Cake (A Google search pulls up numerous recipes.) or gluten-free options:


Changes to recipe -

Boil your own chicken (instructions below), and use the meat and broth from this process for this meal and more.


Make the mulligatawny gluten-free by using gluten-free flour for your roux; swap the half & half in the recipe for lite or full-fat coconut milk (I think this is essential for making this soup

much more flavorful and interesting).


Boiled chicken instructions: Take an entire “roaster” chicken ($6-7 each) out of the

package (Make sure the giblets aren’t in a bag or something in the cavity.). Stick it in a

pot and cover with water (ideally about an inch over the top of the chicken, but it’s okay

if the chicken sticks out a little bit). Place over high heat and bring to a boil; reduce to a

simmer for 1.5-2.5 hours (depending on the size of your chicken).


When you return to the pot the chicken should be falling apart just a little bit when you try to lift it out of the pot. Shred the chicken (I discard skin and bones; other people might continue to develop their stock.) and place in a container. Save all the stock you can in your biggest plastic storage containers; you can freeze or use later. This produces buckets of

chicken broth including “schmaltz” (chicken fat) that can bulk up the flavor of your meals

quite a bit.


Bonus recipe if you have leftover chicken!

You can swap the dill for a packet or so of Ranch seasoning (maybe not a whole packet).


Serve with:

Leafy green salad or green beans

Fruit salad

Dessert - strawberry rhubarb or cherry pie



Recommended items:







Recent Posts

See All

Butternut Squash Sausage Pasta

Join Jessica Horning as she delves into the art of hospitality with small children, including a tip discovered from hosting a weekly Bible study. Along with the knowledge learned from running a busine

Stovetop London Broil

Join Michal as she discusses what it's like to cook for kids. With her delicious menu, even the pickiest eaters will be won over. Discover her secrets for shopping for meat on a budget as well as stor

Chicken Fajitas

Join Bettye as she discusses the impact of being invited into someone's home and the importance of laughter in creating friendships. She offers practical tips from making extra food, so there's always

Kommentare


bottom of page