Curried Chicken and Vegetable Soup

Curried Chicken and Vegetable Soup

Ingredients:

• 8 ounces uncooked boneless skinless chicken breasts (or 7 ounces cooked and lightly shredded)
• 6 cups water or chicken broth
• 2 ounces (roughly 1/2 cup) onion, chopped
• 5 cloves of garlic
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 teaspoon fresh ginger root
• 1 1/2 tablespoons curry powder
• 1 teaspoon dried basil
• 4 ounces (approximately 2 cups) daikon radish, julienned
• 2 ounces (approximately 2 cups) fresh spinach leaves
• green onions, for garnish

Preparation:

Add chicken, water, onion, garlic, black pepper, salt, ginger, curry and basil to a pot. Cover and bring soup to a boil. Reduce heat to medium and simmer until chicken is cooked through (approximately 30 minutes). 

Remove the chicken from the pot and, using two forks, gently pull the chicken apart until it is in chunks of shreds. (You don't want to shred the chicken too much.) Return the chicken to the pot, add the daikon. Cover and simmer for 5 minutes. Add the spinach to the pot. Cover and cook until the spinach is wilted. Remove ginger root. Serve in bowls and garnish with green onions.

Serves 2.