Tuesday, June 15, 2010

Kitchen Sink Chicken Curry Soup

Step 1: Make the broth

Saute 1 tsp minced garlic, 1/2 small onion, and 1/4 tsp ground ginger in a little oil.
Add 8 oz. tomato sauce
Add 32 oz. chicken broth
Stir in 2 tbsp curry powder, 1 tbsp ground cumin, 1/2 tsp salt, 1/4 tsp cayenne pepper

Step 2: Add chicken and veggies

This is the kitchen sink portion of the recipe. Add cooked shredded chicken, then just add whatever veggies you have on hand. I'm pretty sure this is what they do at the restaurant, too, because when I've eaten it there, the veggies are a little different each time. You could add corn, carrots, celery, broccoli, cauliflower, cabbage, potatoes... seriously, whatever you want. I also added a can of white beans last night, because I had them and they seemed like they would work. Lentils would also work fine.

There should be enough chicken and veggies so that there is just a thin (maybe an inch?) layer of broth over the top of all the rest of the ingredients. If you have more veggies than broth, you could add a bit of water until the broth just covers the rest of the ingredients.

Step 3: Finish it off

Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes or until all of your veggies are cooked. Adjust the seasonings a little if needed, then serve and enjoy!

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