Starting to feel run down with all of the pre-Christmas chaos? The last couple of weeks have been pretty crazy for me and I’m starting to feel the effects of a far-too-busy schedule. To try and boost my immune system and stay healthy until the madness ends, I’ve been eating as healthy as possible. One of my favourite winter go-to’s when I’m craving hot food with lots of vegetables, is soup! Here’s a recipe that I have been enjoying this week and thought I’d share with you; it’s a classic chicken and vegetable soup with a bit of heat (from added curry powder and red pepper flakes):
- 1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- Olive oil, about a tbsp
- 1 medium onion, roughly chopped
- 1 medium carrot, cut into bite-size pieces
- Fresh spinach and parsley – as much as you want
- 1 green apple, peeled and diced
- 2 tablespoons all-purpose flour
- Sea salt – a dash
- 4 cups reduced-sodium chicken broth
- 1/4 cup tomato paste
- 3 teaspoons curry powder
- 1 teaspoon ground ginger
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- In a large saucepan, cook the chicken in olive oil for 4-5 minutes (or until no longer pink), then remove from pan and set aside.
- In the same saucepan, saute the onion and carrot for a few minutes, then add the apple and cook for a couple more minutes. Combine the flour and salt and sprinkle over the vegetables; cook and stir for 1 minute. Gradually stir in the broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened.
- Stir in the curry, ginger and pepper flakes. Return the chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes, then just before taking off the heat, add the spinach and parsley and heat through for a couple more minutes.
[I modified this soup from a recipe I found in an old Taste Of Home magazine]