2012 Last Recipe Standing: Chicken Curry Soup

Directions

1. In a large stock pot (I used my cast iron Dutch oven), combine all the ingredients. Bring to boil for 30 minutes. Turn off heat, remove thighs, cover pot and let sit for 30 minutes. 2. Let chicken cool for a few minutes, then shred or chop up the chicken meat; return to the Dutch oven. 3. Bring everything back to boil, then simmer for 2 hours, stirring occasionally. Taste while simmering; if a tad more salt or pepper is needed, add as desired.

Serving suggestions: Serve with your favorite bread.

Additional comments: The two-hour simmering makes for better flavor, but you could do less if you wanted.

Tell us about yourself: Married, two grown children, love to cook, garden, read, crafts.

Recipe by Debbie Childs

LAST RECIPE STANDING 2012 CONTEST

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