CURRY CHICKEN SOUP

Curry Chicken Soup

This spicy and fragrant soup is great to help you clear a cold and is packed with many nutritional properties!
Have fun with this and feel free to add or remove any ingredients you want!

Ingredient List and Prep

Soup Base:
-1 leek (chopped into small pieces, the white part, not the green)
-3 carrots (chopped into small pieces)
-4-5 pieces of celery (chopped into small pieces)
-½ a medium white onion diced
-3 or 4 cloves (pieces) of garlic chopped fine
-¼ inch nob of ginger, cut finely (if you don’t have ginger, no big deal)
-4-6 pieces of chicken drumsticks (skinned or not skinned, up to you)
-1 tablespoon of olive oil

Additional Vegetables:
-Whatever vegetables you like chopped up. I use these if available: spinach, broccoli, mushrooms, kale, whatever you want in there

-Spices:
-5 Bay leaves (Laurel in Espanol)
-1 tsp turmeric
-2 tbs curry powder
-1 tbs black pepper
-2 tbs salt
-1 tbs rosemary (if you have)
-1/2 tsp paprika
-Other spices: pretty much whatever tickles your fancy
-1 medium potato diced (optional)
-1/2 cup of rice or quinoa (optional)
-Hand full of cilantro (optional)

Cooking Instructions

1. Heat a pot on medium and add olive oil. Add the diced onion, carrot, leek, celery and cook until the onions are golden brown. This will take about 10-15 minutes. Remember to occasionally stir.
2. Add the chopped the garlic and ginger to the saucepan and let cook for a couple of minutes
3. Add the chicken and potatoes and stir around.
4. Now add all the spices you want in the pot. Remember the salt and pepper as well. Making sure every piece of chicken is covered. Put the lid on the pot and cook for about 15 minutes, stirring occasionally. We want to brown the chicken up a little bit for flavor. If you notice the chicken is sticking to the bottom of the pan and approximately 4 cups of water or enough water to cover all of the chicken and the rice/quinoa if adding.
5. After 45 minutes the soup is cooked, but remember to taste it and add more curry powder, turmeric, salt, whatever if the taste is weak. This soup needs a lot of spice because broth needs a lot of flavor.
6. This is an optional step: If you don’t want any bones in your soup, at this point, remove the chicken from the pot onto a cutting board. Separate the meat from the bone, discarding the bones in the trash. Re-add the cut up meat into the soup pot.
7. When the soup is to your taste, add all the additional vegetables such as kale, spinach, broccoli, etc. Cook for about 5 more minutes and turn stove off.
8. If you have cilantro, sprinkle it on top of the soup and serve in bowls.

Enjoy & Buen Provecho! ☺☺
Roaming Shark