Chicken Curry Soup – Crock pot

Ingredients
1 tablespoon olive oil
6 boneless chicken thighs, cubed
Fresh ground black pepper
1 medium onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
2 cups chopped zucchini
1 to 2 inches ginger root, minced or grated (mild to extra spicy)
5 cloves garlic, minced or crushed
1/2 teaspoon cayenne pepper, more or less to taste
1 teaspoon turmeric
1 teaspoon cumin
1 (14 ounce) can diced tomato
6 cups of chicken stock
Cilantro (garnish)
Lime wedges (garnish)
2 cups basmati rice, cooked according to package directions (optional)1/2 cup plain whole milk yogurt

Directions
1.Heat 1 tablespoon of oil in a larger skillet over medium-high heat and cook chicken until browned. Season with pepper. Add chicken to the crock pot.
2.In the same skillet, heat 1 tablespoon of oil over medium heat and sauté onion, carrots, celery, zucchini, garlic and ginger until softened, about 7 minutes. Add to the crock pot.
3.Add cayenne, turmeric, cumin, died tomatoes and chicken stock to the crock pot. Stir to combine.
4.Cook on high for 3 to 4 hours or low for 6 to 8 hours. Just before serving, add yogurt. Garnish with cilantro and lime wedges. Add rice to the bowl if desired.