CURRY CHICKEN SOUP RECIPES RECIPES

Name: Curried Chicken Soup
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings (2-1/2 quarts).
Cuisine: Asia, Indian
Ingredients: 4 teaspoons curry powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon cayenne pepper; 1 pound boneless skinless chicken breasts, cut into 1-inch cubes; 3 medium carrots, chopped; 1 medium sweet red pepper, chopped; 1 small onion, chopped; 2 tablespoons olive oil; 1 garlic clove, minced; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 can (14-1/2 ounces) chicken broth; 1 can (14-1/2 ounces) diced tomatoes, drained; 1 cup water; 1 can (13.66 ounces) coconut milk; 3/4 cup minced fresh cilantro

CURRIED CHICKEN SOUP RECIPE: HOW TO MAKE IT

Curried Chicken Soup Recipe: How to Make It image

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

Ingredients

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro

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.

CREAMY CHICKEN CURRY SOUP | ALLRECIPES

Creamy Chicken Curry Soup | Allrecipes image

Coconut milk provides creaminess and just a touch of sweetness for this rich, flavorful soup. Leftover rotisserie chicken works perfectly in this recipe. Start off with a green salad and add some naan or other flatbread for a tasty and quick dinner.

Provided by Bibi

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

1?½ teaspoons curry powder
1 teaspoon ground turmeric
½ teaspoon cayenne pepper, or to taste
1 teaspoon smoked paprika
1 teaspoon garam masala
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 cup chopped onion
6 cloves garlic, minced
2 teaspoons minced fresh ginger
3 cups chicken stock
salt and ground black pepper to taste
1 cup cubed russet potatoes
2 cups chopped carrots
2 cups Chicken breast tenderloins, cooked, fried
1 (13.5 ounce) can Nuts, coconut milk, canned (liquid expressed from grated meat and water)
1 cup frozen French-cut green beans

Steps:

Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.

Nutrition Facts : Calories 378.2 calories, CarbohydrateContent 17.4 g, CholesterolContent 68.3 mg, FatContent 22.5 g, FiberContent 4.2 g, ProteinContent 28.5 g, SaturatedFatContent 13.9 g, SodiumContent 444.8 mg, SugarContent 4.3 g

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