Chicken Curry Souphttps://www.penzeys.com/shop/recipes/chicken-curry-soup/Turn leftover chicken into a delicious, bursting-with-flavor soup.3 Cups cooked chicken, cut into bite-sized pieces3 TB. olive oil1 medium white onion, cut into chunks3 bell peppers (1 red, 1 orange, 1 yellow), cut into chunks3 cloves garlic, minced or 1 tsp. GRANULATED GARLIC POWDER1 tsp. SWEET CURRY POWDER*2 tsp. MAHARAJAH CURRY POWDER*1/2 tsp. ETHIOPIAN-STYLE PEPPER BLEND (caution: HOT STUFF)1 15-oz. can light coconut milk2 Cups chicken broth (the Warnells use low sodium)1 lb. (3 medium) unpeeled potatoes, cut into 1-inch pieces1 Cup peeled sliced carrots1/4-1/2 tsp. KOSHER-STYLE FLAKE SALT, to taste (omit if using salted chicken broth)* You can also use 1 TB. of either Curry Powder if you don't have both, but if you are using all SWEET CURRY, a pinch of SAFFRON would be nice!
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