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Curried Chicken Soup


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Serves | Prep Time | Cook 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


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.


Pairs Well With


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!

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