Chicken Mulligatawny Soup

Okay, so here's the solid truth: I am a soup junkie. I am. Really.
I celebrate the stuff in all its various forms and presentations. And the only thing more intoxicating than eating it is making it.

Especially on a cold, wet, gray day.

Making a pot of something that involves the magical word "Simmer" is like harvesting sunshine and filling your house with rainbows. Add homemade rolls and that's like inviting unicorns to the party.

But I digress.

A favorite of ours around this time of year is a super easy to throw together one. Chicken Mulligatawny. Even the name sounds fun, don't you think? I like the way it rolls off the tongue....mulligatawny.

Here is the recipe for this great soup that even my picky eater children l-o-v-e.

Chicken Mulligatawny Soup

1/4 cup butter

1 onion, chopped

2 celery stalks, chopped

2 carrots, chopped

2 green peppers (or red & yellow too), chopped

1 large tart apple, cubed

1/4 cup flour

1 cup cooked rice

1 1/2 tsp curry powder

2 whole cloves

1 can diced tomatoes (undrained)

2 tsp sugar

1 1/2 cups cooked chicken, cubed

6 cups chicken broth

1/2 tsp salt

1/2 tsp seasoning salt

2 TBS dried parsley

black pepper

2 cups milk

In a soup pot, saute onion, carrots, celery, peppers, and apple in butter until onions are translucent. Add flour, stir till well mixed. Stir in tomatoes, rice, curry powder, cloves, tomatoes, sugar, broth, salts, and parsley. Stir well. bring to a boil, stirring constantly. Then reduce heat and simmer for 30-40 minutes, or until veggies are tender. Stir in milk, simmer on low to reheat.

This soup is great the next day, (as most soups are), so leftovers are a bonus. It also freezes really well. I've been known to make a double batch and freeze part of it for another gray day when I'm in a hurry and need to have dinner made like 15 minutes ago. You know those days.

Enjoy!