Cozy Curry Chicken Soup

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  2 Celery(80g)
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  4 Garlic(12g)
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  0.3 cup Flour, All-Purpose, White
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  5 cup Low Sodium Chicken Broth
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  1 lbs Potato, Yukon Gold
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Curry Powder, Ground
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  2 tsp Garam Masala, Ground
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  0.7 cup Peas, Sweet, Frozen
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  15 oz Coconut Milk, Full-Fat, Canned
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  Sea Salt And Freshly-Cracked Black Pepper, To Taste

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally, until softened.
2. 2Add the carrots and celery to the pot and sauté for 5 minutes, stirring occasionally, until the carrots begin to soften.
3. 3Add the fresh garlic and sauté for 2 minutes, stirring frequently, until fragrant.
4. 4Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute over medium-high heat, stirring frequently, until the flour is incorporated and slightly toasted.
5. 5Pour in the chicken broth and add the potatoes, chicken breast, curry powder, and garam masala. Stir well to combine. Bring to a simmer over medium-high heat (approximately 5–7 minutes), then reduce heat to medium-low and maintain a gentle simmer. Cook for 12–15 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken is cooked through (internal temperature 165°F).
6. 6Stir in the frozen peas and coconut milk until combined. Simmer for 2–3 minutes until the peas are heated through.
7. 7Taste the soup and season with salt and pepper as needed.
8. 8Divide the soup evenly into 6 airtight containers while hot. Let cool to room temperature before sealing and refrigerating, or seal while hot and refrigerate immediately.