Chicken Curry Soup

Snow, turkey and pie, oh my!

I've decided that turkey shouldn't be the only bird honored during, the month of November. Really, what has it done to deserve its own holiday? The turkey cannot fly, eats more than its fair share of feed and is rather particular about its love life.

The turkey isn't very cuddly either.

I'd like to officially nominate the lowly chicken as an honorary runner-up.

Before you scoff at my idea, think about all that a chicken does. It provides us with eggs. They are cute as babies, something that the turkey is not, and the chicken provides us with valuable fertilizer.

Not to mention delicious chicken strips. 

And the male chicken, (otherwise known as a "roo" to us country folk), provides us with something city folk can't experience.

A wake-up service.

Even if they can't tell time.

So, before you give all of your love and affection to the bird of Thanksgiving, give this soup a try.

It just may change your mind as to who is the most deserving bird.

Chicken Curry Soup

(*courtesy of Mary Jane's Farm magazine)

1 onion, diced

2 Yukon Gold potatoes, diced

1 cup diced carrots

1/2 cup celery, diced

1 sweet red pepper, diced

3 Tb. unsalted butter

3 Tb. curry powder

1 t. turmeric

2 cans coconut milk

2 cups chicken broth

1 (14-15 oz.) can of diced tomatoes

2-4 cups cooked, shredded chicken (your preference)

1/2 cup unsweetened, shredded coconut, lightly toasted

1/4 cup fresh, minced cilantro

In soup pot, saute onion, potato, carrot, celery, and red pepper in butter until celery and onions are soft.

Add spices and cook for additional minute.

Add coconut milk, broth and tomatoes; bring to boil, then reduce heat and simmer for 20 minutes.

Stir in the chicken and cilantro and cook until heated through.

Serve with toasted coconut over the top. Serves 8.

 *This recipe was modified from its original version.

Enjoy!