Last Night's Dinner: Curried Chicken Soup

So the other night I gave my eldest daughter and my husband a choice for dinner. Their choices were curry with rice or curried chicken soup, either way they were going to get chicken curry! Well my daughter loves the curried chicken soup, so picked that. Then my husband picked the curry with rice. So we had the curry with rice then last night we had the curried chicken soup. This may be enough curry for the week!

Anyway, I got this recipe from the Rachel Ray magazine (http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/curried-chicken-soup/article.html). They usually have this pull out section for 7 days worth of dinners with a shopping list. I did it and found this little treasure! Enjoy!

CURRIED CHICKEN SOUP 

2 tablespoons butter

1 bunch scallions, white and green portions thinly sliced separately

1 red bell pepper, finely chopped

2 teaspoons curry powder

One 32-ounce container (4 cups) chicken broth

1 head cauliflower, cut into florets

1 large baking potato (12 to 14 ounces), peeled and cut into small cubes

1 rotisserie chicken, skin discarded and meat shredded

One 15-ounce can chickpeas, rinsed

Salt and pepper

3/4 cup plain whole milk yogurt

In a large saucepan, melt the butter over medium heat. Add the scallion whites, bell pepper and curry powder and cook, stirring, until tender, about 3 minutes. Add the chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until the vegetables are tender, 10 to 12 minutes.

Stir in the chicken and chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt and pepper. Stir in the yogurt just before serving.

NOTES: The rotisserie chicken is just a quick way to get around cooking the chicken. I like to buy those cheapo chicken breast strips (I think they are left overs or something that the meat ppl just try to sell off) cube them up and fry them until they are no longer pink.