Chicken Curry Stew Soup With Currants and Orzo
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 2 -4 tablespoons oil
- 1 large onion, chopped
- 1 small red bell pepper, chopped
- 1 tablespoon chopped fresh garlic (or more to taste)
- 6 -8 boneless chicken breasts, cut into about 1-inch pieces (can use boneless skinless thighs)
- 1 tablespoon curry powder (add in more if desired)
- 1 1⁄2 teaspoons grated fresh ginger
- 1⁄2 teaspoon crushed red pepper flakes (or to taste)
- 4 cups chicken broth (can add in a little more broth if desired)
- 2 cups diced canned tomatoes (with juice)
- 1 -2 large granny smith apple, peeled and coarsley chopped
- 1⁄3 cup orzo pasta
- 1⁄4 cup dried currant
- salt and pepper
- plain yogurt
directions
- Heat oil in a Dutch oven over medium heat.
- Add in onion, bell pepper, crushed red pepper, and garlic; saute for about 5 minutes, or until veggies are softened.
- Add in cubed chicken, curry powder and ginger; stir for 2-3 minutes.
- Add in chicken broth, tomatoes with juice and chopped apples; bring to a boil, reduce heat and simmer, covered for 45 minutes (season with salt and pepper to taste).
- Add in orzo and currants; simmer for abother 5-6 minutes, or until orzo is cooked and firm-tender.
- Ladle into serving bowls, and dollup with yogurt.
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