Zesty Chicken Soup - cooking recipe

Ingredients

1 tablespoon olive oil
3/4 cup chopped onion
4 garlic cloves, chopped
1 tablespoon curry powder
6 boneless skinless chicken thighs, cut into 1/2 inch pieces
1/2 cup chopped red bell pepper
1 teaspoon grated gingerroot
1/4 teaspoon dried red pepper flakes
2 (14 ounce) cans chicken broth
1 (14 ounce) can diced tomatoes, with their liquid
1 large granny smith apple, cored, peeled, and coursely chopped
1/2 cup orzo pasta
3 tablespoons dried currants
salt and pepper
chopped fresh cilantro (to garnish)
plain yogurt (to garnish) or sour cream (to garnish)

Preparation

Heat the oil in a large stockpot over medium-high heat. Add the onion and saute until tender and aromatic, about 3 to 5 minutes,then add the garlic and saute 1 minute longer.
Stir in the curry and saute for 1 minute, then add the chicken, red bell pepper, ginger, and red pepper flakes and stir for 2 minutes.
Add the broth, tomatoes, and apple and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
Add the orzo and currants to the soup and simmer until the orzo is tender, about 10 minutes.
Season the soup to taste with salt and pepper and ladle it into bowls.
Garnish with cilantro and a dollop of yogurt or sour cream.
You can make the soup a day ahead up to step 4 and cover and refridgerate it and then bring it to a simmer before you continue.