Alison’s Chicken Curry Soup with Rutabaga
2 cups cubed rutabagua
2-3 leeks, sliced
8oz boneless skinless chicken breast, quartered
Rosemary/Oregano, or whatever green spice you prefer
Put the cubed rutabaga in a dutch oven or 3-4 quart sauce pan and cover with water with at least an extra inch of water. Put on the stove to boil on high. Add the raw chicken breast quarters and sliced leeks, Add curry powder, I think I put in at least a tablespoon and a teaspoon of rosemary or oregano or whatever green spice. Allow to boil uncovered for a minimum 45 minutes. You may need to add water at some point. At the end of the 45 minutes, removed the chicken from the mixture and shred. In the saucepan, mash the rutabaga to a rustic texture (it should be somewhat lumpy.) You could throw it in the Vitamix at this point if you wanted a smoother texture, but I prefer an uneven texture. Add the shredded chicken back in and mix. Check your water - I like this very thick like a stew but it is a matter of preference. If you think it needs water, add some (you probably do not need to heat again.) Plate in a very large bowl and top with scallions. THIS WILL NEED SALT. I do not salt things until I am eating them, so it is not included in the recipe, but you will want to salt this as you eat it, definitely.