Who doesn't love soup? If it's you who doesn't love soup, then quit reading right now, because this post is all about best soup ever, aka last night's dinner and today's lunch.
This recipe is so easy you'll amaze yourself that it came from your kitchen. The recipe is from Rachel Ray's magazine. While most of the stuff you'll find in there isn't especially Weight Watchers friendly, there are hidden gems to be found, like this soup.
This picture isn't mine - it's from the magazine. Mine looked just like this, only in a blue bowl and there were more electronics on the table.
Curried Chicken and Cider Soup
Weight Watchers Points: 6 per serving
1 Tbsp olive oil
1 medium onion, chopped
1 Tbsp grated ginger root
2 tsp curry powder
1 tsp ground cumin
1 cup apple cider
1 large sweet potato, peeled and cut into 1-inch chunks
4 cups fat-free chicken broth or water
1/2 head of cauliflower, coarsely chopped (about 4 cups)
1/2 store-bought rotisserie chicken, bones and skin removed, and shredded
In a large saucepan, heat the olive oil over medium heat. Add the onion, ginger and a pinch of salt, and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the curry powder and cumin and cook for 3 minutes, stirring occasionally. Stir in the cider, scraping all the good stuff from the bottom of the pan. Add the chicken broth or water and the sweet potato, and bring to a boil. Add the cauliflower, lower the heat, and simmer until veggies are tender, about 15 minutes.
Using a hand blender, puree the soup and add the shredded chicken. Heat through and season with salt and pepper. Top with a dollop of plain yogurt, if desired.
TIP: I used two cans of chicken broth, and had to add about a half a cup of water to equal 4 cups of liquid. Be careful of adding too much salt because the rotisserie chicken will be pretty salty.
Since the recipe called for only half the chicken, I diced up the other half and mixed it up with about 1 1/2 Tbsp of light mayo, some dijon, some honey and some dried tarragon for a quick chicken salad. We served the salad on toast alongside the soup. The soup is hearty and thick, and will stick nicely to the sandwiches if you dip them. The chicken salad made three servings, with about 3 WW points per serving. I cut a piece of toast in half for my sandwich, so I only had to account for one piece of whole-wheat bread (1 WW point). So, the whole meal with a big bowl of soup and half a delicious chicken salad sandwich was 9 WW points. Not too shabby, considering how delicious and filling the meal was. Plus, there's lots of good veggies in the soup.
Today, I had the leftovers and I dare say the soup is even better today. This recipe is definitely a keeper - what a great fall find!