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.
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