Zesty Chicken Soup
JL of Seattle

Doesn't this sound good?

1 T olive oil

3/4 c chopped onion

4 cloves garlic, chopped

1 T curry powder

4 boneless, skinless chicken breasts
or
6 boneless, skinless chicken thighs,
cut into 1/2 inch pieces

1/2 c chopped red bell pepper

1 tsp grated or minced ginger

1/4 tsp dried red pepper flakes

2 14 oz cans chicken broth

1 14 oz can diced tomatoes, with their liquid

1 large Granny Smith apple, cored, peeled and coarsely chopped

1/2 cup orzo

3 T dried currants or cranberries or raisins

salt and freshly ground pepper
chopped cilantro
plain yogurt or sour creamn

Heat the oil in a large stockpot over medium-high heat. Add the onion and saute until tender and aromatic, about 3 to 5 minutes, then add the garlic and saute 1 minutes longer. Stir in the curry and saute for 1 minute, then add the chicken, red pepper, ginger and red pepper flakes and stir for 2 minutes. Add the broth, tomatoes and apple and bring to a boil. Reduce the heat to low and simmer for 20 minutes.

Add the orzo and currants to the soup and simmer until the orzo is tender, about 10 minutes. Season the soup to taste with salt and pepper and ladle it into bowls. Garnish with cilantro and a dollop of yogurt or sour cream.


JBelle
Bellemaison
The 'Kan EWA