Tuesday, November 16, 2010

Curried Chicken Soup

If there's one thing I've learned about my kids, it's that they LOVE soup.  I love that they love soup for a few reasons.  Soups are so easy to make by just throwing a bunch of ingredients in a pot and letting it simmer and they are an easy way to get the kids to eat things they wouldn't normally eat chopped up on a plate (ie. onions, celery, carrots, etc.).  My girls specifically love eating anything as a bisque which is great because I can hide so many healthy ingredients them.  Although this recipe isn't a bisque, it is a twist on one of their favorites, chicken soup.  By adding coconut milk and curry with avocado, it kicks the flavor up a few notches without overdoing it for them.

Curried Chicken Soup

1/2 small free range cooked chicken (bones and skin reserved)(Harvest Hill Farm)
1 quart of organic chicken stock (or you can make your own)
1 quart of full fat unsweetened coconut milk
4 stalks of organic celery
2 cups of sliced organic baby carrots
2 cups of organic cauliflower, split into small pieces
1 organic medium onion
2 tablespoons olive oil
1/2 tsp. dried thyme
1 clove minced garlic
1 tablespoon yellow curry (use red for a more spicy soup)
Sea salt and pepper to taste
Sliced Avocado for garnish

In a large stockpot, pour chicken stock and add the bones and skin from the chicken, heating over medium-low heat for about 30 minutes.  Meanwhile in a large skillet, heat olive oil on medium heat and add garlic, onions, carrots and celery and cook until just tender.  (be careful not to overcook them)  This should take about 10 minutes.  Once the vegetables are tender, add the chicken meat to the skillet with the vegetables and toss to combine them.   Add in curry powder and stir until curry looks even on vegetables and chicken.  Once the bones and skin are removed from the chicken stock with a colander or strainer and sauce pan, return stock to stockpot and add in the chicken and vegetables mixture and return to low heat.  Pour in the coconut milk, then season with thyme, and any salt and pepper (if desired) and simmer for about 30-40 minutes over low heat uncovered.  Stir occasionally.  Serve with sliced avocados as a garnish.

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