Chicken Curry Soup

In found the basis for this in Rachel Ray’s magazine. I love the idea of using rotisserie chicken since I always seem to have left-overs from them! The original recipe calls for an entire rotisserie chicken but I think about half the bird, skin removed is plenty.

Chicken Curry Soup

1 tablespoon butter
1 red bell pepper, finely chopped
3 tsp curry powder, plus additional for garnish
1 32-ounce container chicken broth
1 head cauliflower, cut into florets
1 large baking potato , peeled and cut into small cubes
1/2 rotisserie chicken, skin discarded and meat shredded
Salt and pepper
3/4 cup Greek Style Yogurt*

In a large saucepan, melt butter over medium high heat. Add bell pepper and curry powder (this smells amazing!), stirring often. Once softened, add broth, cauliflower and potato. Bring to a boil and then lower heat to low medium, add salt and pepper, and partially cover for approximately 30-40 minutes until veggies are tender.
When ready to serve, stir in yogurt and garnish with a bit of curry powder.
Serve with some toasted pita bread or Nan.

* If you can’t find Greek yogurt, go ahead and use whole plain yogurt.