We love curry at our house so we think this soup is yummy. It does have a little kick to it so if you don't like spicy, go easy on the cayenne pepper. And I always like to add a little sour cream to mine.
1 TBsp vegetable oil
1 lb. chicken breasts, diced
1 small yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 TBsp curry powder
1 TBsp grated fresh ginger
1/4 tsp cayenne pepper
1/2 tsp salt
1 quart (32 oz) reduced-sodium chicken broth
1 cup apple juice
1 (14.5 oz) can diced tomatoes, undrained
2 large granny smith apples, peeled and diced (I left unpeeled this time)
1/2 cup uncooked orzo (rice like pasta)
1/2 cup craisins
Heat the oil in a large saucepan over medium heat. Add the chicken, onion, garlic, bell pepper, curry powder, ginger, pepper, and salt. Saute until the chicken is no longer pink and the onion is tender.
Stir in the chicken broth, apple juice, and undrained tomatoes. Bring to a boil, then add apples, orzo, and craisins. Reduce heat and simmer until the orzo is al dente. Serve.