Chicken Curry Soup

This is one of those dishes that I did not follow a recipe but simply put in spices and stuff (this is a professional term) that I know my wife and I really like.   The soup turned out to be one of those dishes that the chef, me, thought it was amazing.  For those that cook, you know it is the exception, not the rule, when you really go overboard about your creation.  The dish combined the curry spice we love with the richness of the coconut milk.

Recipe
Chicken Curry Soup
Chicken:

1. Start with one whole chicken and spice liberally with Curry and Tumeric
2. Bake for 1 1/2 hours at 325 degrees
3. Let cool and shred by hand

Soup:

1. Heat 1 tbsp olive oil on medium-high heat
2. Add 1/2 diced yellow onion and cook for 2 – 3 minutes
3. Add 2 tbsp each curry powder and tumeric, 1tsp salt and pepper and mix well
4. Add 1/2 each red and green pepper with a pinch of salt and pepper and saute for another 2 minutes
5. Add in 4 cups of chicken stock and 1 can of cocunut milk and bring to a boil
6. Add in 3 chopped carrots and 2 diced celery stalks
7. Reduce to simmer and add in 1 cup of barley (this thickens the soup naturally) and cook for 20 minutes
8. Add in the shredded chicken and cook for another 30 minutes and serve