Monkey Face Mulligatawny

A delightfully spicy Indian favorite! Free-range chicken, organic rice and Granny Smith apples with veggies and a hint of curry simmered in our Souper Chicken Broth.  Our kids have done unspeakable things just to get a bite of this soup. (Meaty)

Monkey Face Mulligatawny

(makes approx. 3 ½ quarts)

½ cup (1 stick) butter

2 green bell peppers

1 yellow onion, chopped

4 celery stalks, sliced

2 carrots, sliced

3 Tbsp all-purpose flour

1 Tbsp curry powder

2 quarts Souper Chicken Broth

1 green apple, peeled, cored, and diced

½ cup uncooked white rice

¼ tsp dried thyme

3 cups diced, cooked chicken breast

1 cup heavy cream

Salt and pepper to taste

In large pot, melt butter over medium-low heat. Saute pepper, onion, celery, and carrot until softened. Add flour and curry powder and cook 5 minutes. Slowly add broth, stirring constantly, bring to a boil, reduce heat, and simmer 30 minutes. Add apple, rice, and thyme, and simmer 20 minutes. Add diced chicken and taste for salt and pepper. Remove from heat. Pour heavy cream into separate bowl. Slowly stir in enough ladles of soup into the cream until it is hot. Add this mixture back into the pot. Go directly to heaven.

Did you try making this soup? Let us know in the comments!

Monkey Face natural rock formation in Upper Bidwell Park.

Here is our recommended jam for making Monkey Face Mulligatawny. Oh-wee-oh-wee-oh.
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