Curried Chicken and Vegetable Soup

Curried Chicken and Vegetable Soup

"This delicious soup was made by my Son, he got up before work today and cooked this wonderful warming soup for our dinner<3 p="">
Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8   
Cuisine:  "Soups and Chowders"
Categories    : Chicken, Corn Free, Dairy Free, Egg free, Gluten Free

  6       Cups  Low Sodium Chicken Broth
  1       Cups  water
  2       Cloves  garlic -- minced
  1       Medium  onion -- sliced
  2      Tablespoons  olive oil
  3       Potato -- washed and cubed
  2       Carrot -- sliced
  2       Ribs  Celery -- sliced
  1/2   Cup  Sun-dried Tomato Half
  1      Tablespoon  Curry Powder
  1      1/2" Piece  Fresh Ginger -- grated
  1      Teaspoon  Chinese Chili Garlic Sauce
  4      cups  Kale -- chopped
  1/2   cup  mushroom -- sliced
  1/4   cup  fresh cilantro -- chopped
  2      5 Ounce Pieces  Chicken Breasts -- chopped
  1      19 Ounce Can  Coconut Milk
          black pepper and salt -- to taste

Heat the olive oil in a medium pot and sautée garlic, onion, and mushrooms
until onions are soft. Add the Chicken, ginger, curry powder, chili garlic
sauce and saute until cooked Add broth, potato,  carrots, tomatoes with
juice and water bring to boil.

Add Kale and reduce to simmer for 15 minutes add cilantro and coconut
milk. Taste and add salt and pepper to taste

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Per Serving : 382 Calories; 23g Fat (50.8% calories from fat); 21g Protein; 29g Carbohydrate; 6g Dietary Fiber; 18mg Cholesterol; 761mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 4 Fat.