Curry Chicken Soup

At my house, soup is not something we eat very often but every once in a while you need a heart-warming bowl. Feel sick? Soup. Cold? Soup. Lazy? Soup.

I was inspired to start experimenting with my own soup recipes after seeing Ema’s Spicy Chicken and Vegetable Soup over on Food4YourMood. She reminded me that spices are good for your body, not to mention they are tasty. Even better, my husband loves spicy food so I knew he would enjoy this!

So stock up on spices and head to the kitchen to try out this simple recipe!

Curry Chicken Soup

• 2 tbsp oil
• 4 chicken thighs, skinless, boneless
• 2 large tomatoes, diced
• 2 large carrots, diced
• 1 small-medium white onion
• 1 ½ cups cut green beans, 1” length
• 2 cups water
• 1 ½ tsp curry powder
• ½ tsp paprika
• ½ tsp turmeric
• ¼ tsp rosemary
• ¼ tsp oregano
• ¼ tsp black pepper
• 1/8 tsp nutmeg
• 1/8 tsp salt

1. In a large pot, heat the oil and then cook the chicken until juices are clear.
2. Add tomatoes and simmer until liquefied.
3. Add the water and the rest of the vegetables and keep the pot over medium heat.
4. Add the spices and stir often until vegetables soften.
5. Serve while hot.

And that’s it. Pretty simple but lots of flavour thanks to the spices. And of course you can change up the vegetables or spices to give it your own flare. Cut out the curry if you don’t like the spice. Add some cabbage for some more greens. Try different types of tomatoes to change the broth. So many choices to try so start experimenting so you can figure out what YOU like!