Tuesday, February 17, 2009

Chicken Curry Soup

I made this last night for the sick vegetarian staying with us. Her friend...who's a boy (but don't say boyfriend)...took her to the ER yesterday b/c she had a high fever and was feeling awful. Knowing they'd be there for quite a while and would be hungry when they came back I made this soup for her. It's pretty good. I liked it. I didn't add chicken but I would next time I make it for the rest of us.

1 cup thinly sliced chicken breast (this is easier to do if the meat is a slightly frozen)
2 tbs olive oil
2 cups chicken stock (or vegetable stock)
2 cups water
1 chicken or veggie bullion cube
2.5-3 tbs curry powder
1/2 tbs parsley
4 cloves smashed garlic
1 clove smashed and minced garlic
1/2 tsp salt
1/4 tsp pepper
1/2 butternut squash diced into larger pieces
1 med sweet potato diced
1 large diced carrot
1 small onion, diced
1 stalk celery diced

saute the chicken on med-high heat with salt and pepper and 1 clove of minced garlic until no longer pink. Add the rest of the ingredients and bring to a boil. Let simmer for 30 mins or until veggies are soft.

NOTE-My vegetarian doesn't mind chicken stock but to make this truly vegetarian stick with vegetable stock. You can also substitute the chicken for Quorn chik'n tenders or tofu. This soup isn't spicy but it has a lot of flavor and is perfect for what ails ya.


Mama Kalila said...

Sounds great! Not to mention healthy... I'm all about the curry lately (ok I've always loved it lol) since I found out it can lower your risk for cancers...

Jammie said...

Really? I'd no idea. But I do love curry so SCORE! I grew up on curry. The husband isn't that keen on it..but I adore a good curry! lol