this will forever be one of both ian’s and my favourite meals to eat at home. it’s especially perfect this time of year – hearty and cozy! we like to eat this soup with some nice crusty bread.

-chop three chicken breasts into bite size cubes. dice up one onion, one yellow pepper and one green pepper. use a garlic press to mince up five cloves of garlic.

-heat up a bit of olive or coconut oil in a large pot and then add all the ingredients above, plus 2 tbsp curry powder (i sometimes add a bit more just to saturate the curry flavor a bit stronger), 1 1/2 tbsp ginger (it’s even better with 1 tbsp fresh grated ginger, but i don’t often have that on hand so i use a little more than 1 tbsp powdered ginger from a spice jar), and a good sprinkling of salt and pepper.

-let everything saute, stirring occasionally, until all is soft and the chicken is no longer pink.

-add 4-5 cups chicken broth (depending on how thick you want your soup to be), 2 15oz cans of chopped tomatoes, and about 1 cup rice (again depending on how thick or rice-y you want it to turn out). bring to a boil, reduce to a simmer, and let cook.

-while the soup is cooking, chop up two granny smith apples into small chunks, and add them in after everything has simmered for about twenty minutes and the rice is tender. cook for an additional eight minutes to soften the apples.

-serve with a dollop of plain greek yogurt and some chopped cilantro.