Curry Chicken Soup
This recipe works best with left over chicken or turkey. Take a mixture of dark and white meat, shred with your fingers.
Cock Soup Mix can be found in Halifax at Pete's Frootique or the International section at Sobeys. It's very salty so you don't need to add any salt to this soup. This mixture consists of dehydrated vegetables, powdered cooked chicken, and spices. If you can't find this soup mix, try some other chicken-based soup mix. Recipe courtesy of Lewis Wilson.
1 1/2 cups of shredded left-over chicken or turkey
1 tbsp of olive oil
1 large onion, cut into small chunks
3 medium potatoes, cut into small chunks
2 large carrots, cut into half-moons
2 sticks of celery, chopped
1 pack of Cock Soup Mix
3/4 tsp of dried basil
3/4 tsp of dried oregano
1 1/2 tsp of yellow curry powder*
1/2 tsp of black pepper
Small handful of tiny pasta (like little stars), broken pieces of spaghetti or rice (optional)
Step 1: In a sauce-pot over medium heat, add 1 tbsp of olive oil. Let the oil heat up then add the onions, carrots and celery. Season with black pepper and saute for a few minutes.
Step 2: Add 4 cups of boiling water to the pot. Add the cock soup mix and stir. Bring to a light boil. Add the basil, oregano, curry powder and more black pepper
Step 3: Add the shredded meat and mix. If you notice the soup is a little thick, add some more water. Add pasta if you prefer. Let this lightly boil for 30 minutes or so, until the vegetables are tender.
*Add more curry if you prefer.