Curried Chicken Soup

 

Olivia loves this soup

Me too as I love anything with curry - Matt not so much but packed with flavor I love for sickness or just a cozy fall/winter meal.

1 Tbsp. olive oil

1 small yellow onion chopped

2 tsp. curry powder

5 cups low sodium chicken broth

8 oz. carrots, halved lengthwise and sliced (about 1 1/3 cups)

1 cup ditalini or other short pasta

3 cups shredded chicken from 1 rotisserie chicken

2 cups baby spinach

2 Tbsp. fresh lemon juice (from 1 lemon)

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

toasted naan for serving / optional

Heat oil in a heavy-bottomed pot over medium-high.  Add onion and cook, stirring occasionally, until softened, 3-5 min.  Add curry and cook, stirring, until fragrant, about 30 seconds.  Stir in broth and carrots and bring to a simmer over medium-high, stirring occasionally. Continue simmering, stirring often, for 10 minutes.

Stir in pasta. Reduce heat to medium and cook, stirring occasionally, until pasta and carrots are tender, about 10 minutes.  Stir in chicken, spinach, lemon juice, salt, and pepper; cook until spinach is wilted, about 1 min.  

Serve with naan if desired.

makes 4 servings

488 calories / serving

Oct. 2020 Real Simple Magazine