Curry-Cinnamon Chicken Squash Soup
Source of Recipe
ruebette
Recipe Introduction
"This was an experiment that yielded one champion of a soup! It matures well in the fridge, and also freezes well! "
List of Ingredients
• 8 oz chicken breasts, cut into bite-sizes
• 2 cups potatoes, medium dice
• 1 medium onion, diced
• 4-5 garlic cloves, small dice
• 1 med-large yellow squash, medium dice
• 1 large zucchini, medium dice
• 2 cups assorted variety mushrooms, bite-size chunks
• 32 oz low-sodium chicken broth
Spice Mixture:
• 1 tbsp curry powder
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp onion powder
• 1 tsp fresh ground black pepper
• 1 pinch artificial sweetenerRecipe
In a large soup pot or dutch oven, saute the onions and garlic in 1/4 cup water and 2 tsp spice mixture until onions are clear. Add chicken broth and potatoes, bring to a boil and cook over high heat for 5-7 minutes, until potatoes start to get slightly tender. Add remaining ingredients and rest of spice mixture; return to boil. Reduce heat, cover, simmer over low-medium heat for approximately 30 minutes.
|
Â
Â
Â
|
member logon
