Curried Chicken Soup

• 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

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. Add onion and carrot to pan; saute 10 minutes. Add garlic; saute 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; saute 20 seconds.
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.

canola oil, chicken, chicken, kosher salt, black pepper, onion, carrot, fresh garlic, parsley sprigs, cilantro, fresh ginger, serrano chile, bay leaves, curry powder, chicken, water, light coconut milk, yogurt, fresh cilantro, lime rind, lime juice

Taken from www.myrecipes.com/recipe/curried-chicken-soup (may not work)