I’ve had a few requests lately for my mom’s Chicken Curry Soup recipe which has been included in some of our past Palm Sunday or Holy Thursday Lenten Dinners. It’s really yummy and I’m looking forward to serving it again this week!
Chicken Curry Soup
Garnish with Cilantro & Greek Yogurt
Ingredients:
- 1 TBS olive oil
- 1 large onion, diced
- 1/2 cup red bell pepper, chopped
- 4 cloves garlic, chopped
- 6 boneless-skinless chicken thighs, cut into 1″ pieces
- 1 TBS curry
- 1 tsp ginger root, fresh, peeled & grated
- 1/4 tsp crushed red pepper
- 4 cups chicken broth
- 2 cups diced peeled tomatoes w/juice (briefly blended)
- 1 Granny Smith apple, peeled & chopped
- 1/4 cup orzo
- 2 TBS currants
Directions:
Heat oil. Sauté onion, red pepper and garlic for 5 minutes. Add chicken, curry, ginger and red pepper. Sauté another 5 minutes. Add chicken broth, tomatoes, and apple. Bring to a boil and simmer for 20-30 minutes. Stir in orzo and currants. Let simmer for another 10 minutes or so, until the orzo has had a chance to cook. Serve with garnishes of cilantro and yogurt.
Note: Sometimes I’ll serve it with sour cream if I forget to purchase yogurt. Our children like it with either. I’ve also been know to substitute the red bell pepper with Trader Joe’s frozen Melange a Trois (Red, Yellow & Green Pepper Strips) since I generally have that in the freezer. If our college boys are home I double the recipe. 😉
You can read more about how our family has observed Lent in the past here:
That soup looks so good Jessica! I hope you and your family have a blessed Triduum and a Happy Easter!