Chicken Curry Soup in the Crockpot

It's hard to keep writing everyday and not mention the things that tear your heart out, like the situation in Haiti. A couple of hundred years ago, we probably wouldn't even know that anything at all had happened in Haiti yet, but now we get the minute by minute, blow by blow. It is heart wrenching. Saddest of all are the accounts of the children trapped under rubble, whose cries are still heard. It is inconceivable, but it is also real.

On the other hand, I am proud to be part of a nation that springs into action to help those in need. Sometimes it doesn't work out exactly perfectly, but so many are willing to donate money, time, services, and prayers on behalf of the downtrodden. I want my children to know that they are part of this national legacy; when someone is hurt and suffering-locally or internationally, we can find a way to help. Here's one way to help: If you live in the western states, you can stop by any Smith's grocery store to donate money directly to the Red Cross for the Haitian relief fund. And while you are there, you can pick up some simple ingredients for the following.

And now, a little soup to warm the soul, as part of my January series of soups in the Crockpot. I'm calling it Chicken Curry Soup, although its true name is Mulligatawny. I once read-can't remember where- about a restaurant owner that couldn't sell their "Mulligatawny" soup, until they simply changed the title to "Chicken Curry Soup." By either name, it's the same rich curried broth, laden with chicken, rice, tart apples, potatoes and other yummy vegetables. In my version, you can add the cream at the last minute-or not at all, if you prefer. Either way, it's extraordinarily easy to fix, easy on the pocket book, and easy on the palate. Here's wishing you are all safe, warm, well, and grateful to be so.

Money Saving Tips: Use any cut of chicken to save some cash-just remove skin before boiling and bones before serving. Bouillion cubes work well here. Save a little more and make it vegetarian by using vegetable broth and swapping out the chicken for a can of drained garbanzo beans.

Chicken Curry Soup in the Crockpot:

Estimated Cost:$5.00 for four large servings

5 cups chicken broth

3/4 lb. chicken, cut into 1 inch pieces ( or you can add it uncut and frozen and shred it later)

1 large onion, diced

1 tart apple, peeled and diced

2 medium potatoes, peeled and chopped

2 carrots, peeled and chopped

1 tablespoon curry powder

1/2 cup white or brown long grain rice

Optional:

1/2 cup cream

For Serving:

Fresh lime or lemon wedges

chopped cilantro

Add chicken broth through rice to the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours. Stir in cream, if using. Serve soup with fresh lime and chopped cilantro.

Up Next:

Green Chile and Corn Chowder in the CrockPot

PS If you are feeling so inclined, head over and vote for West's More Rockin Morrocan Peanutty Pitas. Thanks again.