Chicken Curry Stew Soup With Currants And Orzo

• 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

1. Heat oil in a Dutch oven over medium heat.
2. Add in onion, bell pepper, crushed red pepper, and garlic; saute for about 5 minutes, or until veggies are softened.
3. Add in cubed chicken, curry powder and ginger; stir for 2-3 minutes.
4. 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).
5. Add in orzo and currants; simmer for abother 5-6 minutes, or until orzo is cooked and firm-tender.
6. Ladle into serving bowls, and dollup with yogurt.

oil, onion, red bell pepper, fresh garlic, chicken breasts, curry powder, ginger, red pepper, chicken broth, tomatoes, granny smith apple, orzo pasta, currant, salt, yogurt

Taken from www.food.com/recipe/chicken-curry-stew-soup-with-currants-and-orzo-142386 (may not work)