This soul warming soup is chocked full of veggies and an amazing broth! The perfect recipe when you have vegetable about to go bad.
Using only the white and light green parts of the green onion, roughly chop. Chop the garlic or measure out pre-chopped garlic. Place both in a small bowl for later.
Cut the potatoes, carrots, and cauliflower into bite sized pieces. Place in a bowl for later.
Wash and cut mushrooms, tomatoes, and spinach. Place in a separate bowl for later.
Pat the chicken dry, and salt. Allow to sit for 15 minutes.
Pat the chicken dry again. Add a small amount of salt, and then pepper.
Heat some oil in a pan. Cook the chicken on both sides for 7-9 minutes depending on the thickness. Cook to 160°F.
Remove chicken from heat. Allow to rest before cutting into bite sized pieces.
In a 5qt. pot, heat some oil on low. Add green onions and garlic. Stir for 7 minutes.
**Keep the heat low, you don't wan't these to burn.
Add the curry powder. Stir for about a minute until fragrant.
Pour chicken broth, 1 cup of water, and the Bouillon.
Stir in the potatoes, carrots, and cauliflower. Turn the heat up high, and bring to a boil.
Once boiling, reduce heat to medium and simmer for 15 minutes, uncovered.
Stir in chicken, cilantro, garam masala, salt, tomatoes, mushrooms, and spinach. Return to a boil.
Simmer, covered, for another 10 minutes.
Ladle soup into bowls and top with a dollop of plain greek yogurt.
ENJOY!!
Ingredients
Directions
Using only the white and light green parts of the green onion, roughly chop. Chop the garlic or measure out pre-chopped garlic. Place both in a small bowl for later.
Cut the potatoes, carrots, and cauliflower into bite sized pieces. Place in a bowl for later.
Wash and cut mushrooms, tomatoes, and spinach. Place in a separate bowl for later.
Pat the chicken dry, and salt. Allow to sit for 15 minutes.
Pat the chicken dry again. Add a small amount of salt, and then pepper.
Heat some oil in a pan. Cook the chicken on both sides for 7-9 minutes depending on the thickness. Cook to 160°F.
Remove chicken from heat. Allow to rest before cutting into bite sized pieces.
In a 5qt. pot, heat some oil on low. Add green onions and garlic. Stir for 7 minutes.
**Keep the heat low, you don't wan't these to burn.
Add the curry powder. Stir for about a minute until fragrant.
Pour chicken broth, 1 cup of water, and the Bouillon.
Stir in the potatoes, carrots, and cauliflower. Turn the heat up high, and bring to a boil.
Once boiling, reduce heat to medium and simmer for 15 minutes, uncovered.
Stir in chicken, cilantro, garam masala, salt, tomatoes, mushrooms, and spinach. Return to a boil.
Simmer, covered, for another 10 minutes.
Ladle soup into bowls and top with a dollop of plain greek yogurt.
ENJOY!!