Chicken Curry Soup

It's been chilly this week! I've really been craving a beef stew, but sadly I haven't felt like going to the store to buy a beef roast, so I'm making due with other meals for now. This chicken curry soup is amazing and the spices make this hot soup perfect for colder days. I used chicken thighs for this recipe because they are more flavorful, but chicken breasts would work too! Feel free to add any additional vegetables you wish, this soup (like most soups) is fairly versatile. This recipe makes about 3 - 4 servings.

Ingredients:

• 3 - 4 chicken thighs

• 4 - 6 potatoes (depending on size)

• 3 large carrots, sliced into coins

• 1 large onion, diced

• 1 (14.5 oz.) can chicken broth

• 1 (14.5 oz.) can green beans (optional)

• Curry powder

• Salt and pepper

Instructions:

Wash potatoes and cut into cubes. Boil until tender. Drain, mash, add butter and milk (if desired), and stir well. Set aside.

In a large pot, cook chicken with onion, carrots, and a little oil if necessary. When the chicken is cooked through, remove and shred the meat. Return shredded chicken to the pot. Season everything well and mix.

Add chicken broth and mashed potatoes to the pot. Season everything again and mix. Let simmer for 20 - 30 minutes, stirring occasionally. Drain green beans, and add when the soup is almost ready.

It always helps to get the spice right if you taste as you go, and this soup is no different. Give it a final taste and add final spices (only if necessary). Serve hot. Warm rolls or grilled cheese sandwiches are amazing with this soup.