CURRIED CHICKEN SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 T. Butter
  • 1 bunch Scallions, white and green portions thinly sliced and seperated
  • 1 Red Bell Pepper, finely chopped
  • 1 Green Bell Pepper, finely chopped
  • 4 Cups Chicken Broth
  • 1 head Cauliflower, cut into florets
  • 1 large Baking Potato (12 - 14 ozs.) peeled and cut into small cubes
  • 1 rotisserie chicken, skin discarded and meat shredded. (I used a left over chicken breast I had)
  • 1 15 oz. can Chickpeas, rinsed & drained
  • Salt & Pepper
  • 3/4 Cup Plain Whole Milk Yogart

Directions

  • I have been looking for recipes with Curry (since curry is so good for you) and found this one by Rachael Ray... I made this soup this past week, very good!
  • 2 T. Butter
  • 1 bunch Scallions, white and green portions thinly sliced and seperated
  • 1 Red Bell Pepper, finely chopped
  • 1 Green Bell Pepper, finely chopped
  • 4 Cups Chicken Broth
  • 1 head Cauliflower, cut into florets
  • 1 large Baking Potato (12 - 14 ozs.) peeled and cut into small cubes
  • 1 rotisserie chicken, skin discarded and meat shredded. (I used a left over chicken breast I had)
  • 1 15 oz. can Chickpeas, rinsed & drained
  • Salt & Pepper
  • 3/4 Cup Plain Whole Milk Yogart
  • 1. In a large saucepan, melt butter over medium heat. Add scallion whites, bell Pepper & curry powder and cook, stirring until tender, about 3 minutes. Add chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until vegetables are tender, 10-12 minutes.
  • 2. Stir in the chicken & chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt & pepper. Stir in the yogart just before serving after removing soup from heat.

Notes

I have been looking for recipes with Curry (since curry is so good for you) and found this one by Rachael Ray... I made this soup this past week, very good!

Categories: Misc. Soup/Stew  Poultry  Soup 

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