Zucchini Soup

• 1 whole chicken breast, skinned, boned and cut in 1 x 1/2-inch pieces
• 1 c. water
• 2 c. chicken stock or canned broth
• 2 medium zucchini, cut in cubes
• fresh black pepper to taste
• 1 medium onion, sliced
• 1 tsp. olive oil
• 1 Tbsp. curry powder
• 2 carrots, diced
• 1 medium turnip, diced
• 14 oz. can chickpeas (garbanzo), drained
• 1/8 tsp. dried basil
• 1/8 tsp. parsley

1. In large pot, bring stock and water to boil; add zucchini. Simmer for 10 to 15 minutes until tender.
2. In skillet, cook onion in olive oil over moderately low heat, stirring until softened. Add curry powder; cook, stirring for 1 minute.
3. In blender or food processor, puree onion mixture with zucchini.
4. Return soup to pot. Add chickpeas, chicken and seasonings.
5. Simmer over moderately low heat for 15 to 20 minutes, until vegetables are desired tenderness. Adjust consistency by adding water, white wine or broth.
6. Serve hot, chilled or at room temperature, with croutons and dollops of nonfat yogurt or sour cream.
7. Serves 4 to 6.

chicken, water, chicken, zucchini, fresh black pepper, onion, olive oil, curry powder, carrots, chickpeas, basil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338708 (may not work)