Curry Chicken Soup
1 tablespoon extra virgin olive oil, SKW Garlic Infused EVOO preferred
1 red bell pepper, diced
1 white onion, diced
3 celery stalks, diced
3 whole carrots, diced
3 cups chicken broth
4 cups water
2 chicken breast
2 cups jasmine rice, cooked
1 can (13.6 oz.) coconut cream
1 bouillon cube
½ tablespoon salt
½ teaspoon white pepper
2 ½ tablespoons curry powder
2 teaspoons turmeric
½ teaspoon coriander
Coat the bottom of a heated dutch oven or pot with EVOO.
Once the pot is coated with oil, add in red bell pepper, white onion, celery, carrots and saute on medium- low heat for about two minutes.
In same pot, add in chicken broth, water, bouillon, salt, pepper, curry, turmeric, coriander and mix together.
Add in chicken breast, cover with lid and continue to cook on medium- low heat for thirty minutes or until chicken is tender.
Once chicken is cooked through, remove, shred or dice and place back into the pot.
Add in coconut cream and stir to mix ingredients together and cook uncovered for an additional five minutes.
Remove from heat and add in jasmine rice; stir all contents together.
Use a ladle to spoon soup into your favorite bowl
Serve hot and enjoy!
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