Country captain soup

Yield: 6 Servings

Measure Ingredient
4 Garlic cloves, chopped
6 Skinless boneless chicken

1 T Olive oil

1 lg Onion, coarsely chopped

½ c Chopped red bell pepper

: -thighs(about 1¼ pounds) : -Cut into 1 inch pieces 1 T Curry powder

1 t Grated peeled fresh ginger ¼ t Dried crushed red pepper 4 c Canned chicken broth (or more) 2 c Canned diced peeled tomatoes with juices 1 lg Granny Smith apple, peeled, coarsely chopped ¼ c Orzo (rice-shaped pasta; also called riso) 2 T Dried currants

: Chopped fresh cilantro : Plain yogurt

Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; saut=E9 until vegetables soften, about 5 minutes. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead.

Cover and refrigerate. Bring to simmer before continuing.) Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Garnish with cilantro and dollup of yogurt.

NOTE: This zesty soup is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India. Bon App=E9tit March 1995

Similar recipes