Title: Country Captain Soup
Categories: Curry, Southern, Pasta, Chicken and
Yield: 1 Servings

1 tb Olive oil
1 lg Onion; coarsely chopped
1/2 c Chopped red bell pepper
4 Garlic cloves; chopped
6 Skinless boneless chicken
-thighs; cut into 1" pieces
1 tb Curry powder
1 ts Grated peeled fresh ginger
1/4 ts Dried crushed red pepper
4 c Canned chicken broth
2 c Canned diced tomatoes; with
-juices
1 lg Granny Smith apple; peeled,
-coarsely chopped
1/4 c Orzo
2 tb Dried currants
Chopped fresh cilantro
Plain yogurt

Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell
pepper and garlic; sautee until vegetables soften, about 5 minutes. Add
chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. Add 4
cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20
minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer
before continuing.)

Stir orzo and currants into soup and simmer until orzo is just cooked
through, about 5 minutes. Season with salt and pepper. Ladle soup into
bowls. Garnish with cilantro and dollup of yogurt.

6 Servings

Bon Appetit March 1995
Posted to MC-Recipe Digest V1 #1061 by shade on Jan
29, 1998