Chicken Vegetable Soup With A Kick

This'll put some zazz in your basic chicken soup. A nice hint of curry and a little zip of heat. Great for dipping toasted bread. Super easy to make. Bring on the rainy weather and a warm blanket!


1 large yellow onion diced
3 celery stalks 1 inch diagonal slices
3 carrots sliced thin diagonally
2 cloves garlic pressed or minced
2 small tomatoes diced/1/2 can diced tomatoes
4 chicken thighs cut into bite size chunks
canola oil
curry powder
hot sauce
1 chicken bouillon cube
1 veggie bouillon cube
4 cups water


1. Heat large soup pot on high, add a generous amount of canola oil, brown chicken in two batches. Take chicken out from soup pot and set aside.
2. Add onions to soup pot and cook until translucent. While stirring, scrape meat bits off bottom and mix with onions. 
3. Add carrots, celery, water, bouillon, tomatoes, garlic, 2-3 dashes of curry powder (not too much) and chicken to pot. Give a good stir. Bring to boil and then simmer until carrots and celery are cooked to your liking. Add a few drops of your favorite hot sauce. (We like Sriracha hot chili sauce). Done!


Thanks Lynne, for inspiring me with your lovely soup today :)