Leah L Harbottle
Gregory HarbottleThe New Year
As we round out the first month of the new year, Maui has actually been pleasantly surprised with a fair amount of rain this past week. For those of us on the West Side we tend to enjoy our “winter weather” as it means the West Maui Mountains are now enveloped in tones of green lushness. Nevertheless, we are always delighted at the return of our beautifully sunny days and reminded not take them for granted.
With the new year, we’ve also had a number of new things to appreciate. Slowly but surely, our residents are receiving their COVID-19 vaccinations. From what we’ve been told, those that have experienced the process have found it to be very organized and efficient. That being said, the gentle rhythm of life on a tropical island has taught us to be patient and not rush quite so much. So that’s exactly how we’re looking at the process. We’ve got a foot in the right direction and will hopefully continue that way.
Personally, we’re pleased to report and that the Ka’anapali real estate market remains strong and continues to see a heightened demand especially for in single family homes in the area.
In other exciting island news, the “Maui Cookie Lady” Mitzi Toro has opened a retail outlet in Upcountry Maui. A dedicated mom in every way, Mitzi designed it with children in mind. We’ll let you search the details on your own, but suffice to say, you MUST check it out on your next trip.
Knowing that many might be reading this in a place that is less than warm and sunny, we searched for the perfect recipe and found Creamy Hawaiian Coconut Chicken Soup. Now you can cozy up with a warm bowl of goodness and just maybe, you’ll feel like you’re here with us. Here’s to hoping that happens soon!
Until next month, a hui hou from Leah and Greg.
Creamy Hawaiian Coconut Chicken Soup (with Lots of Toppings)
Ingredients
- 1 small red onion, chopped (save some for toppings)
- 4 stalks celery, chopped (half for soup base, half for topping)
- Coconut oil, for frying
- Can of cream of chicken soup (10.75 ounces)
- 8 ounces sour cream
- 2 cups chicken broth
- 3 tablespoons juice from can of mandarin oranges
- 1 cup cooked wild rice
- 1/2 cooked chopped chicken (I buy mine off the grocery store salad bar)
- 1/2 cup unsweetened coconut flakes
- Mandarin oranges
- Chopped celery
- Chopped red onion
- Chow mein noodles
- Chopped almonds
Instructions
In a large soup pot, saute onions and celery in a tablespoon or so of coconut oil. Cook over medium-high heat for about 4 minutes, until the vegetables begin to soften.
Add sour cream, cream of chicken soup, chicken broth, and mandarin orange juice. Stir in wild rice, chicken, and coconut flakes. Reduce heat to medium and cook for about 10 minutes, stirring occasionally.
Serve soup with lots of toppings and enjoy.
Creamy Hawaiian Coconut Chicken Soup Recipe from Taste of Home