Chicken curry soup

Posted on October 3, 2012 by janice chicken curry soup

The third night recipe and this one does not disappoint!  Make sure you only do enough for lunch tomorrow.  It's delicious!

CHICKEN CURRY SOUP

2 green, white, and green onions chopped finely
2-3 t curry powder
2 cups low sodium chicken broth
1 bag 12 oz cauliflower florets
2 carrots, cut into rings
Chicken 2 spit, shredded chicken breasts
1 cup fat-free milk
Salt and pepper
1 t cornstarch mixed with 2 T milk

Add first 6 ingredients in a saucepan and bring to a boil.  Reduce heat and simmer, covered, for 20 minutes.  Add the milk and bring to simmer, add the cornstarch mixture and cook for 5 minutes, or until the soup has thickened a bit.  Season with salt and pepper.

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