fall harvest curry chicken soup

How To Make fall harvest curry chicken soup

• 1

  Saute chopped or sliced onion and the garlic halves in the bottom of large soup pot till caramelized. I use lime olive oil.
• 2

  Add the chicken stock to the pan with the onions
• 3

  Poke holes in the butternut squash and then microwave till a little soft when you stick it with a knife. Easier to peel and cut. Peel and deseed. Cut into large yet bite-size pieces. Add to the stock and onions. Turn on a medium heat.
• 4

  Clean Brussel sprouts and cut in half. Toss in lime olive oil and broil flat side up till the ends are slightly burnt and remove from the broiler. Add to the stock.
• 5

  Add the Yellow Curry Paste to the stock.
• 6

  Add the coleslaw mix to the stock.
• 7

  Cook till veggies are at your desired tender level, then add the chicken chunks.
• 8

  This soup is better if cooled and set overnight and then reheated.
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