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Epicurious
Bon Appétit

Country Captain Soup

4.5

(69)

This zesty soup is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India.

Recipe information

  • Yield

    Serves 6

Ingredients

1 tablespoon olive oil
1 large onion, coarsely chopped
1/2 cup chopped red bell pepper
4 garlic cloves, chopped
6 skinless boneless chicken thighs (about 1 1/4 pounds), cut into 1-inch pieces
1 tablespoon curry powder
1 teaspoon grated peeled fresh ginger
1/4 teaspoon dried crushed red pepper
4 cups (or more) canned chicken broth
2 cups canned diced peeled tomatoes with juices
1 large Granny Smith apple, peeled, coarsely chopped
1/4 cup orzo (rice-shaped pasta; also called riso)
2 tablespoons dried currants
Chopped fresh cilantro
Plain yogurt

Preparation

  1. Step 1

    Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; sauté until vegetables soften, about 5 minutes. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

    Step 2

    Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Garnish with cilantro and dollop of yogurt.

TagsSoupSoup/StewOrzoPastaOnionRoot VegetableVegetableBell PepperGarlicChicken ThighChickenPoultryGingerHerbs & SpicesCanned TomatoTomatoAppleFruitDried CurrantDried FruitCilantroYogurtDairyMainDinnerNut FreeQuickEasyMake AheadSimmerDutch OvenBon Appétit
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