Curry Chicken Soup

• 1 Turnip, peeled and chopped
• 1 Parsnips, peeled and chopped
• 2 Sweet Potatoes, peeled and chopped
• 1 large White Onion, chopped
• 3 Boneless Skinless Chicken Breast, cubed into small pieces
• 1/2 bag Baby Carrots
• 1 bunch Kale
• 1 can Sweet Corn, drained
• 1 can Italian Style Diced Tomatoes
• 64 oz Chicken Broth
• 2 tbsp Curry Paste, Hot
• 3 tbsp Butter
• 1 Crushed Red Pepper
• 1 Basil
• 1 Coriander Seed, Ground
• 1 Dried Garlic and Onion

1. Brown onion in butter in a stock pot.
2. Add all other ingredients to stock pot except the chicken and kale.
3. Bring to a boil then cover and reduce heat to low.
4. In a skillet or wok, cook chicken until all pink is gone.
5. Add cooked chicken to stock pot and cover stock pot.
6. Allow to simmer for about an hour.
7. Remove stems from kale and chop small.
8. Add kale to stock pot and allow to simmer 15 minutes.

sweet potatoes, white onion, chicken, carrots, sweet corn, italian style diced, chicken broth, curry, butter, red pepper, basil, coriander, garlic

Taken from cookpad.com/us/recipes/354917-curry-chicken-soup (may not work)