Curried Chicken Soup

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Servs: 2  

We love curry, but never had soup with it. I came up with this for a quick dinner and it was a hit!

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 Boneless, skinless chicken thighs or 1 chicken breast, diced 2 Boneless, skinless chicken thighs or 1 chicken breast, diced
•   2 Tablespoons olive oil 2 Tablespoons olive oil
•   1/4 Med. onion, diced 1/4 Med. onion, diced
•   1 Stalk celery, sliced 1 Stalk celery, sliced
•   Salt and pepper to taste Salt and pepper to taste
•   1/3 Cup apple juice 1/3 Cup apple juice
•   1 Can chicken broth 1 Can chicken broth
•   1 Can evaporated milk 1 Can evaporated milk
•   2 Tablespoons sugar 2 Tablespoons sugar
•   1/8 Teaspoon garlic powder 1/8 Teaspoon garlic powder
•   3 Tablespoons curry powder 3 Tablespoons curry powder
•   Optional: 1/4 Teaspoon cayenne pepper for those who like heat Optional: 1/4 Teaspoon cayenne pepper for those who like heat
•   **** ****
•   1 Tablespoon Wondra flour mixed with 1 Tablespoon Wondra flour mixed with
•   1/4 Cup water 1/4 Cup water

Instructions

1. In soup pot, place oil on med. low heat and add the onions and celery and cook approx. 8 minutes until softened. Remove from pot. Add more oil if necessary and brown the chicken.
2. Add veggies back to pot, along with rest of ingredients except the flour and water mixture. Bring to a boil, cover and simmer on low for 15 minutes. Stir in flour and water mixture and cook another 5 minutes on med. low heat until thickened somewhat.
3. Serve in bowls and garnish with green onion, shredded coconut or your choice of condiment such as chopped peanuts or Major Grey's Chutney.

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Note From The Chef

AuntLinda February 10

This is even better the next day. Recipe can be easily doubled.

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