Chicken and Vegetable Curry Soup

If you are looking for a healthy winter comfort meal, look no further. This soup is a great to make on the weekend and enjoy again during one or two of your busy week days when you do not have time to prepare a meal. I have thrown in quite a few vegetables. Feel free to use the ones I have used or add any others you have on hand. This recipe can also be vegan if you leave out the chicken and replace the chicken broth with vegetable broth.

The spices in this soup have many health benefits. Check out the information I provided below the recipe to convince you that this recipe need to be added to your collection.

Ingredients

• 1/4 Cup of Butter or Coconut Oil
• 1 large onion chopped
• 3 garlic cloves minced
• 2 teaspoons of ginger peeled and minced
• 4 celery spears chopped
• 2 cups of baby carrots
• 3 small zucchini cut in 1 inch pieces
• 2 cups of green beans
• 2 Chicken Breasts boneless / skinless cooked and shredded ( I prefer to bake the chicken first covered so that they are more tender and moist. )
• 4 cups of chicken broth
• 1 13.5oz can of Coconut Milk ( I use reduced fat coconut milk to reduce the calories)
• 1 Tablespoon Curry Powder
• 1 teaspoon ground Cumin
• 1 teaspoon ground Tumeric
• 1/4 teaspoon Cayenne Pepper
• 1 1/2 teaspoon Salt
• 1 cup Greek Yogurt

Instructions

1. In a large pot combine butter/oil, onion and celery. Sauté until onion becomes transparent.
2. Add garlic, ginger, curry, cumin, turmeric and cayenne and toast until fragrant, about 2 minutes.
3. Add the chicken broth, coconut milk and salt.
4. Add the carrots, zucchini and green beans and cook vegetables until tender over medium heat
5. Remove from stove and add the cooked chicken breast and yogurt and stir to combine.

Health Benefits