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Chicken Curry Soup
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Description
Found this recipe in my scrapbook but made a few adjustments using fresh ingredients. It is delicious!
Ingredients
- 6 cups Water
- 1 whole Large Yellow Onion, Diced
- 5 cloves (Large Cloves) Garlic, Chopped
- 1 cup Sliced Celery, Leaves And All
- 3 Tablespoons Yellow Curry
- 1 teaspoon Salt
- ½ teaspoons Pepper
- 1-½ cup Great Northern White Beans
- 5 whole Chicken Thighs, Skin Removed
Preparation
In a large stock pot (I used my cast iron Dutch oven), combine all the ingredients. Bring to boil for 30 minutes. Turn off heat, Remove thighs, cover pot and let sit for 30 minutes. Let chicken cool for a few minutes, then shred or chop up the chicken meat; return to the Dutch oven. Bring everything back to boil, then simmer for 3 hours, stirring occasionally. Taste while simmering; if a tad more salt or pepper is needed, add as desired. Serve with your favorite bread and enjoy!
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