Curried Chicken Soup

By kayjayjohnson

Ingredients

• 2 tablespoons butter
• 1 bunch scallions, white and green portions thinly sliced separately
• 1 red bell pepper, finely chopped
• 2 teaspoons curry powder
• One 32-ounce container (4 cups) chicken broth
• 1 head cauliflower, cut into florets
• 1 large baking potato (12 to 14 ounces), peeled and cut into small cubes
• 1 rotisserie chicken, skin discarded and meat shredded
• One 15-ounce can chickpeas, rinsed
• Salt and pepper
• 3/4 cup plain whole milk yogurt

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from rachaelraymag.com

Preparation

Step 1

In a large saucepan, melt the butter over medium heat. Add the scallion whites, bell pepper and curry powder and cook, stirring, until tender, about 3 minutes. Add the chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until the vegetables are tender, 10 to 12 minutes.

Stir in the chicken and chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt and pepper. Stir in the yogurt just before serving.