Chicken Curry Soup

Ingredients

1 lb. boneless, skinless chicken breasts, cut into 2” chunks

2 tablespoons cooking oil

Salt and pepper

1 large, sweet onion, diced

4 cloves garlic, minced

1 (15 oz) can garbanzo beans, drained and rinsed

2 tablespoons curry powder

2 teaspoons garam masala

½ teaspoon turmeric

¼ teaspoon coriander

Pinch of cayenne pepper

2 ribs celery, chopped

2 medium carrots, chopped

2 cups broccoli florets

2 cups chicken broth

2 cups water

1 can (15 oz.) full fat coconut milk

1 cinnamon stick

Directions

Heat oil in a Dutch oven over high heat. Add chicken chunks in a single layer, season with salt and pepper and cook undisturbed for 5 minutes.  Flip chicken chunks over, season again with salt and pepper, cook for 3 to 4 minutes more or until the bottom is browned and the middle is no longer pink. Remove chicken from pan and set aside.

Add onion and garlic to the pan and cook stirring frequently to loosen the bits at the bottom of the pan. Cook until onions soften and become translucent.  Then add garbanzo beans and spices. Cook for 2 to 3 minutes, stirring frequently (the pan will begin to dry out, the goal is to toast the spices but not them burn).

Add celery, carrots, and broccoli.  Cook stirring frequently for 2 to 3 minutes.

Add chicken broth, coconut milk, and water.

Bring just to a boil, then reduce heat and simmer for 20 to 30 minutes, or until soup reaches desired consistency. Remove cinnamon stick before serving.

Serve as is, with naan, or over rice. Garnish with Greek yogurt and cilantro (optional).