Chicken Curry Stew Soup With Currants And Orzo - cooking recipe

Ingredients

2 -4 tablespoons oil
1 large onion, chopped
1 small red bell pepper, chopped
1 tablespoon chopped fresh garlic (or more to taste)
6 -8 boneless chicken breasts, cut into about 1-inch pieces (can use boneless skinless thighs)
1 tablespoon curry powder (add in more if desired)
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon crushed red pepper flakes (or to taste)
4 cups chicken broth (can add in a little more broth if desired)
2 cups diced canned tomatoes (with juice)
1 -2 large granny smith apple, peeled and coarsley chopped
1/3 cup orzo pasta
1/4 cup dried currant
salt and pepper
plain yogurt

Preparation

Heat oil in a Dutch oven over medium heat.
Add in onion, bell pepper, crushed red pepper, and garlic; saute for about 5 minutes, or until veggies are softened.
Add in cubed chicken, curry powder and ginger; stir for 2-3 minutes.
Add in chicken broth, tomatoes with juice and chopped apples; bring to a boil, reduce heat and simmer, covered for 45 minutes (season with salt and pepper to taste).
Add in orzo and currants; simmer for abother 5-6 minutes, or until orzo is cooked and firm-tender.
Ladle into serving bowls, and dollup with yogurt.