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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a recipe I tried some time ago. A friend gave it to me after I insisted on having the recipe after she served me this soup. Not sure where she got it from but it is one that I have and plan to use frequently! Ingredients:
2 tablespoons butter |
2 tablespoons oil |
1 1/2 lbs boneless chicken thighs, diced, skinless |
2 tablespoons garam masala |
1/2 teaspoon salt |
2 cups onions, diced |
1/2 cup celery, diced |
1/2 cup carrot, diced |
5 garlic cloves, minced |
2 tablespoons ginger, finely grated |
2 cups granny smith apples, peeled, cored and diced |
1 cup yukon gold potato, peeled and diced |
1 cup sweet potato, peeled and diced |
3/4 cup squash, diced |
6 cups chicken or 6 cups vegetable stock |
3/4 teaspoon black pepper, freshly ground |
3/4 cup zucchini, diced |
1 cup baby spinach, tightly packed |
1 (14 ounce) can unsweetened coconut milk |
1 cup tomato, peeled, seeded and chopped |
1 1/2 tablespoons apple cider vinegar |
3 cups basmati rice, cooked |
1/4 cup fresh cilantro leaves, chopped |
Directions:
1. In a 5-quart saucepan over medium heat and add the butter and oil.
2. Meanwhile, season the diced chicken with the garam masala and 1/2 teaspoon of the salt. Once the oil is hot, add the chicken and cook, stirring often, until golden brown.
3. Set chicken aside in a plate and allow to cool. Meanwhile, add the onions, carrots and celery to the hot pan and saute for about 4 to 5 minutes.
4. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 minutes.
5. Add the potatoes, sweet potatoes, and squash to the pan, along with 4 cups of the chicken stock . Raise the heat to high and bring to a boil.
6. Reduce to a simmer and cook until the potatoes are tender, about 8 - 10 minutes.
7. Add the reserved chicken, the pepper, remaining 2 cups of chicken stock, spinach, zucchini, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the chicken is tender, about 15 minutes. Remove from the heat and stir in the cider vinegar.
8. Adjust seasoning, if necessary.
9. Serve the soup, on 1/4 cup of the rice in a warmed bowl, garnish with cilantro.
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