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Curried Chicken Soup
Courtesy of Every Day with Rachael Ray
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
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+ 2 Tbsp. butter
+ 1 bunch scallions, white and green portions thinly sliced separately
+ 1 red bell pepper, finely chopped
+ 2 tsp. curry powder
+ 4 c. ( 2 oz.)chicken broth, canned
+ 1 head cauliflower, cut into florets
+ 1 large baking potato (12-14 oz.), peeled and cut into small cubes
+ 1 Rotisserie chicken, skin discarded and meat shredded
+ 1 can garbanzo beans(chickpeas), rinsed
+ 3/4 c. plain whole milk yogurt
+ salt and pepper
What to do:
1. In a large saucepan, melt the butter over medium heat. Add the scallion whites, bell pepper and curry powder and cook, stirring, until tender, about 3 min. Add the chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until the vegetables are tender, 10 to 12 min.
2. Stir in the chicken and chickpeas and cook until heated through, about 2 min. Stir in the scallion greens and season with salt and pepper. Stir in the yogurt just before serving.