CURRIED CHICKEN SOUP RECIPE: HOW TO MAKE IT
My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.—Deanna Hindenach, Paw Paw, Michigan
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.
Nutrition Facts : Calories 270 calories, FatContent 16g fat (10g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 555mg sodium, CarbohydrateContent 17g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 16g protein.
CURRIED CHICKEN AND RICE SOUP RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
- Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
- Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
- Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 390, FatContent 11 grams, SaturatedFatContent 5 grams, CholesterolContent 130 milligrams, SodiumContent 740 milligrams, CarbohydrateContent 18 grams, FiberContent 2 grams, ProteinContent 55 grams
More about "curried chicken soup recipe recipes"
CURRIED CARROT SOUP RECIPE | RACHAEL RAY | FOOD NETWORK
Reviews 4.6
Total Time 25 minutes
Category appetizer
Cuisine american
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
CURRIED LENTIL, PARSNIP & APPLE SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Lunch, Soup, Starter
Cuisine British
Calories 204 calories per serving
- Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)
CURRIED LENTIL SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 08 hours 15 minutes
Category Lunch
Cuisine Asia, Indian
Calories 148 calories per serving
- In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.
CURRIED PARSNIP SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 3.5
Total Time 60 minutes
Cuisine Indian recipes
Calories 148kcals per serving
- Remove and discard the bay leaves, then whizz the soup using a stick blender (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out) until smooth. Season to taste. Sprinkle with the parsnip crisps, extra chilli powder and a few coriander leaves to serve.
CURRIED CARROT AND COCONUT SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 560 per serving
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
CURRIED SQUASH, LENTIL & COCONUT SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Lunch, Soup
Cuisine Asian
Calories 178 calories per serving
- Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
CURRIED PARSNIP SOUP RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
Cuisine British
- Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top.
SKINNY THAI CHICKEN SOUP RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 30 minutes
Cuisine Thai
Calories 150 per serving
- Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.
CURRIED COCONUT CHICKEN RECIPE | ALLRECIPES
From allrecipes.com
CURRIED CARROT SOUP RECIPE | ALLRECIPES
From allrecipes.com
CURRIED LENTIL-TOMATO SOUP RECIPE | MYRECIPES
From myrecipes.com
MARY BERRY RECIPE FOR CURRIED PARSNIP SOUP
From tfrecipes.com
CHICKEN MULLIGATAWNY SOUP RECIPE
From simplyrecipes.com
CHICKEN MULLIGATAWNY SOUP RECIPE
From simplyrecipes.com
CURRIED PUMPKIN SOUP RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
DIABETIC CHICKEN NOODLE SOUP RECIPE - DIABETES SELF-MANAGEMENT
From diabetesselfmanagement.com
22 EASY SOUP RECIPES | REAL SIMPLE
From realsimple.com
VEGETABLE SOUP RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
SOUP | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
OUR BEST SLOW COOKER CHICKEN RECIPES | BETTER HOMES & GARDENS
From bhg.com
40 COZY, CREAMY SOUP RECIPES | MYRECIPES
From myrecipes.com