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
- 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
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:
Prayer of Mothers
Father in heaven, grant me the grace to appreciate the dignity which you have conferred on me. Let me realize that not even the Angels have been blessed with such a privilege—to share in your creative miracle and bring new Saints to heaven. Make me a good mother to all my children after the example of Mary, the Mother of your Son. Through the intercession of Jesus and Mary I ask your continued blessings on my family. Let us all be dedicated to your service on earth and attain the eternal happiness of your kingdom in heaven. Amen.