Curried Chicken Soup
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
  1. 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. 2 T. Butter
  3. 1 bunch Scallions, white and green portions thinly sliced and seperated
  4. 1 Red Bell Pepper, finely chopped
  5. 1 Green Bell Pepper, finely chopped
  6. 4 Cups Chicken Broth
  7. 1 head Cauliflower, cut into florets
  8. 1 large Baking Potato (12 - 14 ozs.) peeled and cut into small cubes
  9. 1 rotisserie chicken, skin discarded and meat shredded. (I used a left over chicken breast I had)
  10. 1 15 oz. can Chickpeas, rinsed & drained
  11. Salt & Pepper
  12. 3/4 Cup Plain Whole Milk Yogart
  13. 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.
  14. 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.
RECIPE BACKSTORY
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!