Curried Chicken and Apple Soup
1 tsp. vegetable oil or olive oil
1 pound boneless skinless chicken breasts (about 3 big breasts)
1 large onion, chopped
5 crushed/chopped garlic cloves (or 1-2 tsp bottled crushed garlic)
1 tbsp curry powder
1 tbsp grated fresh ginger (or bottled crushed ginger)
½ tsp black pepper
1 tsp salt
5 cups chicken broth/stock (can use "Better than Bouillon" concentrate to make this)
2 15 oz. cans or one 28 oz can of diced tomatoes (the whole can with the juice) or one large can crushed tomatoes (if you don’t like tomato chunks)
1 medium green pepper and one yellow bell pepper, chopped (optional)
2 apples, chopped in small chunks (Granny Smith or Fuji work well – the crisper the better!)
1 cup rice
Garnish: sour cream or plain yogurt, cilantro
1. Saute everything on the ingredient list down to the broth/stock together in large soup pot until chicken isn’t pink anymore and onion is tender.
2. Add the chicken stock, rice and diced tomatoes.
3. Bring to a boil, then reduce to a simmer. Simmer for about 15 minutes (until rice is tender)
4. Add the apples and peppers and cook about 8 minutes or until apples and peppers are somewhat soft and rice is done.
If desired, serve with a garnish of chopped cilantro and a dollop of plain yogurt or sour cream. Great with warm crusty bread
Makes 10 one-cup servings. I often double this and freeze half.
1 pound boneless skinless chicken breasts (about 3 big breasts)
1 large onion, chopped
5 crushed/chopped garlic cloves (or 1-2 tsp bottled crushed garlic)
1 tbsp curry powder
1 tbsp grated fresh ginger (or bottled crushed ginger)
½ tsp black pepper
1 tsp salt
5 cups chicken broth/stock (can use "Better than Bouillon" concentrate to make this)
2 15 oz. cans or one 28 oz can of diced tomatoes (the whole can with the juice) or one large can crushed tomatoes (if you don’t like tomato chunks)
1 medium green pepper and one yellow bell pepper, chopped (optional)
2 apples, chopped in small chunks (Granny Smith or Fuji work well – the crisper the better!)
1 cup rice
Garnish: sour cream or plain yogurt, cilantro
1. Saute everything on the ingredient list down to the broth/stock together in large soup pot until chicken isn’t pink anymore and onion is tender.
2. Add the chicken stock, rice and diced tomatoes.
3. Bring to a boil, then reduce to a simmer. Simmer for about 15 minutes (until rice is tender)
4. Add the apples and peppers and cook about 8 minutes or until apples and peppers are somewhat soft and rice is done.
If desired, serve with a garnish of chopped cilantro and a dollop of plain yogurt or sour cream. Great with warm crusty bread
Makes 10 one-cup servings. I often double this and freeze half.
It's what's for dinner tonight! I have all the ingredients!
ReplyDeleteI just put this together for the first time, I've never served my family something like this before and am excited to win them over! Thanks for the encouragement :) Charity
ReplyDeleteI just put this together and love the flavor! I've never made this type of food before for my family and am excited to win them over! Thanks for the encouragement :) Charity
ReplyDelete