Curried Chicken Soup

Ingredients

• 2 tablespoons canola oil
• 1 bone-in chicken breast half, skinned
• 1 pound bone-in chicken thighs, skinned
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups chopped onion
• 1 cup chopped carrot
• 1 tablespoon minced fresh garlic
• 3 fresh parsley sprigs
• 3 fresh cilantro sprigs
• 1 (1/2-inch) piece peeled fresh ginger
• 1 serrano chile, pierced
• 2 bay leaves
• 3 tablespoons Madras curry powder
• 3 cups unsalted chicken stock (such as Swanson)
• 1 cup water
• 1 (14-ounce) can light coconut milk
• 1/4 cup plain 2% reduced-fat Greek-style yogurt
• 2 teaspoons chopped fresh cilantro
• 1/4 teaspoon grated lime rind
• 1/2 teaspoon fresh lime juice

Preparation

1. 1. Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
2. 2. Add onion and carrot to pan; sauté 10 minutes. Add garlic; sauté 1 minute. Place herb sprigs, ginger, serrano chile, and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan. Stir in curry powder; sauté 20 seconds.
3. 3. Add chicken stock, water, and coconut milk to pan; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 15 minutes or until vegetables are tender, stirring occasionally. Remove from heat; discard sachet. Combine yogurt, chopped fresh cilantro, lime rind, and fresh lime juice.