Curry Chicken Soup
3 Tbsp olive oil
1 yellow onion, diced
3 stalks celery, sliced
2 whole carrots, sliced
1 tsp minced garlic
1-2 tablespoons Alchemy Curry Blend (1 for a more subtle flavor, 2 for curry forward)
2 cups pulled roasted chicken
4 cups chicken broth
In a dutch oven or large sauce pan, heat olive oil over medium high heat. Add onion, celery, and carrots to pan. Saute for 7-8 minutes until beginning to soften. Add garlic and 1 tablespoon of Alchemy Curry Blend. Saute for another 2-3 minutes. Add chicken and broth. Mix well. Bring to a boil, reduce heat and simmer for 10 minutes. Taste. Adjust seasoning - adding more curry blend and/or Alchemy All Purpose Seasoned Salt
