CURRY CHICKEN SOUP
2 tablespoons olive oil
1 tablespoon butter or margarine
1 tablespoon curry powder (or to taste)
1 cup sliced celery
1 cup sliced carrot
1/2 cup chopped onion
4 cups low-sodium chicken stock or broth
3 cups water
2 cups cooked, cut-up chicken
Salt and pepper (to taste)
2 tablespoons chopped fresh parsley
Toasted coconut or chopped peanut (optional, for serving)
Heat olive oil and butter in Dutch oven or large saucepan until butter melts over medium heat. Add the curry powder, celery, carrots and onion; cook and stir until vegetables are tender, about 5 minutes.
Stir in stock, water, chicken, salt and pepper. Heat to boiling; reduce heat and cover. Simmer for 30 minutes over low heat. Stir in the parsley.
Serve with a garnish of toasted coconut or chopped peanuts if desired.
Makes 6 servings
Source: Magazine article: Hearty, Homemade Soups, Ebony magazine, January 2006
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