Country Captain Soup

• 1 tablespoon olive oil
• 1 large onion, coarsely chopped
• 1/2 cup chopped red bell pepper
• 4 garlic cloves, chopped
• 6 skinless boneless chicken thighs (about 1 1/4 pounds), cut into 1-inch pieces
• 1 tablespoon curry powder
• 1 teaspoon grated peeled fresh ginger
• 1/4 teaspoon dried crushed red pepper
• 4 cups (or more) canned chicken broth
• 2 cups canned diced peeled tomatoes with juices
• 1 large Granny Smith apple, peeled, coarsely chopped
• 1/4 cup orzo (rice-shaped pasta; also called riso)
• 2 tablespoons dried currants
• Chopped fresh cilantro
• Plain yogurt

1. Heat oil in heavy large Dutch oven over medium-high heat.
2. Add onion, bell pepper and garlic; saute until vegetables soften, about 5 minutes.
3. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes.
4. Add 4 cups broth, tomatoes and apple and bring to boil.
5. Reduce heat and simmer 20 minutes.
6. (Can be made 1 day ahead.
7. Cover and refrigerate.
8. Bring to simmer before continuing.)
9. Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes.
10. Season with salt and pepper.
11. Ladle soup into bowls.
12. Garnish with cilantro and dollop of yogurt.

olive oil, onion, red bell pepper, garlic, chicken, curry powder, fresh ginger, red pepper, chicken broth, tomatoes, apple, orzo, currants, fresh cilantro, yogurt

Taken from www.epicurious.com/recipes/food/views/country-captain-soup-466 (may not work)