Ingredients

• 3 Tbsp Olive Oil (15 mL)
• 3 Chicken Breasts cut into bite-size pieces
• 1 medium Onion, chopped (about 1–1 ½ cups)
• 4 cloves Garlic, minced (about 1 Tbsp)
• 2 Tbsp Garam Masala
• 1 tsp Curry Powder
• 8 cups Chicken Broth (1.92 L)
• 2 Bay Leaves
• 1 ¾ cups Whole Grains & Beans Soup Mix (385 g)

Instructions

1. Rinse soup mix before using. Heat oil in a large stockpot over medium-high heat; add the chicken pieces and brown on all sides for about 6 minutes. Add onions and sauté until translucent, 5–7 minutes. Add garlic and sauté for 1 minute. Add garam masala and curry powder; sauté for 30 seconds to a minute until aromatic. Carefully pour in stock and scrape the bottom of the pan to release any brown bits. Add bay leaves and soup mix and stir. Bring to a boil. Once boiling, reduce to a simmer, cover with a lid and cook for 1 ½ hours. Stir occasionally to prevent sticking. Add more stock or water if beans absorb too much liquid.
2. Vegetarian Option: Omit chicken breasts and stock and use vegetable broth in place of chicken broth. Add 3 cups vegetables of your choice, such as sweet potatoes, roasted corn, winter squash or cauliflower. Watch throughout cooking process and add water as needed.