This chicken soup recipe is full of flavor with curry and coconut milk for seasoning, and apple and chickpeas for texture.
In a large saucepan melt butter over medium heat. Sauté carrots, onions, potatoes, and garlic until the onions are translucent, 10 minutes.
Add the chicken stock and simmer over medium-low heat until the vegetables are soft, 20 minutes more.
Stir in chickpeas, chicken, coconut milk, and curry powder and simmer until hot.
Garnish each serving with cilantro and apple, if desired. Makes 8 servings.