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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I adapted this from an Indian chicken curry recipe when my hubby had a cold and needed some spicy chicken soup. Ingredients:
4 boneless, skinless chicken thighs |
fresh ground black pepper |
1 tablespoon olive oil |
1 medium onion, chopped |
1 large carrot, chopped |
2 stalks celery, chopped |
2 tablespoons chopped ginger |
5 garlic cloves, chopped |
1 teaspoon cayenne, or more or less to taste |
1 teaspoon turmeric |
1/2 teaspoon ground cumin |
1 14 ounce can diced tomato, with juice |
6 cups chicken stock |
Directions:
1. Heat oil in soup pot over medium-high heat while you cut the chicken into small cubes.
2. This is easier if they are partially frozen.
3. Brown the chicken cubes in batches, sprinkle with black pepper and remove to bowl when well browned.
4. Cook onion, carrot, celery and ginger until well-softened.
5. Combine garlic, spices and a Tablespoon of stock in a small bowl.
6. When vegetables are soft, add garlic and spices to pot and cook, stirring for 2 minutes.
7. Return chicken to pot.
8. Add tomatoes and cook for 2 minutes.
9. Add stock and simmer for 30-40 minutes, until done.
10. Check seasonings and serve with a scoop of rice, if desired.
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