Chicken Curry Soup

By kimfitz

Ingredients

• 3 Cups cooked chicken, cut into bite-sized pieces
• 3 TB. olive oil
• 1 medium white onion, cut into chunks
• 3 bell peppers (1 red, 1 orange, 1 yellow), cut into chunks
• 3 cloves garlic, minced or 1 tsp. GRANULATED GARLIC POWDER
• 1 tsp. SWEET CURRY POWDER*
• 2 tsp. MAHARAJAH CURRY POWDER*
• 1/4-1/2 tsp. BERBERE SEASONING (caution: HOT STUFF)
• 1 15 oz. can light coconut milk
• 2 Cups chicken broth (the Warnells use low sodium)
• 1 lb. (3 medium) unpeeled potatoes, cut into 1-inch pieces
• 1 Cup peeled sliced carrots
• 1/4-1/2 tsp. KOSHER-STYLE FLAKE SALT, to taste (omit if using salted chicken broth)

Preparation

Step 1

* You can also use 1 TB. of either Curry Powder if you don't have both, but if you are using all SWEET CURRY, a pinch of SAFFRON would be nice!

Heat the olive oil in a stockpot over medium-low heat. Add the onion and peppers and cook until the onion is translucent, stirring often, about 8-10 minutes. Add the garlic (if using fresh) and cook for 1 minute. Add the CURRY POWDERS, BERBERE and GRANULATED GARLIC (if using) and cook for 1 minute. Add the coconut milk, chicken broth, chicken, potatoes and carrots. Bring to a boil, reduce heat and cook until the potatoes are cooked, about 15-20 minutes. Taste and add SALT as desired.

Prep. time: 20 minutes
Cooking time: 30 minutes
Serves: 10