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Rainy Sunday Curried Chicken Soup

“The only stumbling block is fear of failure. In cooking, you’ve got to have the ‘what-the-hell attitude’. ~ Julia Child

I’m with Julia on this one, which is probably why I love to cook but almost never bake. You cannot have a “WTH” attitude when baking a cake. Baking involves exact measurements and precise timing.

If you use too much baking powder your cake will be bitter and collapse in the middle. If you leave your cookies in the oven for an extra five minutes they will burn on the bottom. End of story. Baking is like chemistry. Chemistry was not my best subject as a kid and baking is definitely not my best as an adult (dozens of burnt cookies and brownies over the years support my case).

Cooking, however, is a much more forgiving process and a WTH attitude makes the process that much more enjoyable. Your spaghetti sauce tastes a little bitter? Add some sugar. Too thick? Add some water. Leave the soup simmering on the stove five minutes longer than your recipe calls for? No big deal. Don’t have the exact ingredients? Who cares! Substitute.

That is how this week’s recipe came about. I had some rotisserie chicken left over and wanted to make soup out of it but was itching for something a little different. I came across a recipe for a curried chicken soup with chickpeas and carrots (both of which I didn’t have). So I snooped around the fridge and gathered up what I did have. An hour later this Curried Chicken and Cauliflower soup was born.

As always, I encourage you to tweak my recipes to suit your tastes-substitute at will! Cook with reckless abandon! Or, bake with laser focused precision, if that is what you love to do. And if it is, please don’t forget me. Though my skills as a baker are sorely lacking I am quite good at consuming the delicious work of others. As my friend Kelly says, “There’s nothing like a big honkin’ slice of cake.”

Curried Chicken Soup With Cauliflower

Ingredients:

2 qts chicken broth
Rotisserie chicken meat, cut into small pieces
4 red baby potatoes, cut into small pieces
2 cups cauliflower florets (I used frozen)
1 13.5 oz can coconut milk (if it has solidified don’t worry-it will loosen up once in the broth)
3 tbsp curry powder
1 tsp ginger
1 tsp garlic
1 tsp salt (Lawry’s seasoned salt is good in this also)
Few grinds fresh black pepper

Directions:

Bring chicken broth to a simmer.
Add chicken, potatoes, cauliflower, coconut milk, garlic and spices. Simmer 10-20 minutes, until tender.
Taste soup and add 2-3 cups of water if too thick, more salt and pepper if not salty enough.

You can garnish this with cilantro or Parmesan cheese, if you like.

Enjoy!

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