Chicken Curry Soup

Chicken Curry Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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*

  • ¼-½

    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

  • ¼-½

    tsp. KOSHER-STYLE FLAKE SALT, to taste (omit if using salted chicken broth)

Directions

* 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


Nutrition

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