Chicken Curry Soup Turn leftover chicken into a delicious, bursting-with-flavor soup. 3 Cups cooked chicken, cut into bite-sized pieces 3 TB. olive oil 1 medium white onion, cut into chunks 3 bell peppers (1 red, 1 orange, 1 yellow), cut into chunks 3 cloves garlic, minced or 1 tsp. GRANULATED GARLIC POWDER 1 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 milk 2 Cups chicken broth (the Warnells use low sodium) 1 lb. (3 medium) unpeeled potatoes, cut into 1-inch pieces 1 Cup peeled sliced carrots 1/4-1/2 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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