Curried Chicken Soup   From Every Day with Rachael Ray November 2007 FOUR SERVINGS Prep Time: 15 min Cook Time: 20 min 2 tablespoons butter 1 bunch scallions, white and green portions thinly sliced separately 1 red bell pepper, finely chopped 2 teaspoons curry powder One 32-ounce container (4 cups) chicken broth 1 head cauliflower, cut into florets 1 large baking potato (12 to 14 ounces), peeled and cut into small cubes 1 rotisserie chicken, skin discarded and meat shredded One 15-ounce can chickpeas, rinsed Salt and pepper 3/4 cup plain whole milk yogurt 1. In a large saucepan, melt the butter over medium heat. Add the scallion whites, bell pepper and curry powder and cook, stirring, until tender, about 3 minutes. Add the chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until the vegetables are tender, 10 to 12 minutes. 2. Stir in the chicken and chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt and pepper. Stir in the yogurt just before serving.

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