Cozy Curry Chicken Soup

Ingredients

• 2 tablespoons olive oil
• 1 small white onion (peeled and diced)
• 2 large carrots (diced)
• 2 celery stalks (diced)
• 4 cloves garlic (minced)
• 1/4 cup flour
• 5 cups chicken stock (or vegetable stock)
• 1 pound Yukon gold potatoes (diced into bite-sized pieces)
• 1 pound (uncooked) boneless skinless chicken breasts (diced into bite-sized pieces)
• 1 tablespoon curry powder
• 2 teaspoons garam masala
• 2/3 cup frozen peas
• 1 (15-ounce) can full-fat coconut milk (or half and half)
• sea salt and freshly-cracked black pepper (to taste)

Steps

1. 1

   Sauté the veggies. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  Add carrots and celery and sauté for 5 minutes, stirring occasionally.  Add garlic and sauté for 2 minutes, stirring occasionally.

2. 2

   Cook the flour. Add the flour and stir to combine.  Cook for 1 minute, stirring frequently.

3. 3

   Add next round of ingredients. Add chicken stock, potatoes, chicken, curry powder, garam masala, and stir to combine.

4. 4

   Simmer. Continue cooking until the soup reaches a simmer.  Reduce heat to medium-low, in order to maintain the simmer. Continue to cook for 10-15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.

5. 5

   Add final round of ingredients. Stir in the peas and coconut milk until combined.  Taste and season with salt and pepper as needed.

6. 6

   Serve. Serve warm, garnished with biscuits or crackers.