CHICKEN CURRY SOUP
This chicken curry soup recipe is comfort in a bowl and perfect served with pillowy naan bread for an easy, wholesome meal.
Provided by Alida Ryder
Categories Chicken Comfort food Soup
Time 45m
Number Of Ingredients 22
Steps:
- Melt the butter and a splash of oil(optional) in a large pot.
- Add the onion, celery, leek and carrot and fry for 10 minutes until soft and fragrant.
- Add the garlic and ginger and fry for a minute before adding the spices. Stir together.
- Add the potato and fry for another minute before pouring in the chicken stock.
- Season with salt and pepper, add the cream and allow to come to a simmer.
- Add the chicken breasts then cover and allow to simmer for 7-10 mins until the chicken is cooked. Remove from the pot and allow to cool slightly.
- Place the lid back on the pot and allow to simmer for another 10 minutes.
- Shred the chicken and add back to the soup. Simmer for 5 minute then season to taste.
- Serve with plain yoghurt and fresh coriander/cilantro.
Nutrition Facts : Calories 269 kcal, Carbohydrate 17 g, Protein 23 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 519 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CURRY CHICKEN SOUP
"Despite the longer ingredient list, this yummy soup is quick and easy." What a fantastic way to get veggies! -Jane Hacker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes or until no longer pink. Remove chicken and set aside., In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened., Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts : Calories 183 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 752mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges
CREAMY CHICKEN CURRY SOUP
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
Time 55m
Yield 6
Number Of Ingredients 17
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, Carbohydrate 17.4 g, Cholesterol 68.3 mg, Fat 22.5 g, Fiber 4.2 g, Protein 28.5 g, SaturatedFat 13.9 g, Sodium 444.8 mg, Sugar 4.3 g
WINTER VEGETABLE MULLIGATAWNY SOUP
Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.
Provided by Adam Dolge
Categories Healthy Winter Soup & Stew Recipes
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Line a baking sheet with foil.
- Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.
- Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.
- Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.) Garnish the soup with cilantro and serve with the naan.
Nutrition Facts : Calories 487 calories, Carbohydrate 76 g, Cholesterol 1 mg, Fat 15 g, Fiber 14 g, Protein 14 g, SaturatedFat 3 g, Sodium 406 mg, Sugar 17 g
CURRIED CHICKEN SOUP
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
Time 1h15m
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, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
CURRIED CHICKEN AND RICE SOUP
Comforting chicken and rice soup gets layered with the flavors of Madras curry, cilantro and lime.
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the butter in a large saucepot over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
- Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest and juice and the cilantro; season with additional salt and pepper. Serve topped with fresh cilantro leaves.
CURRIED CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Time 1h15m
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, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 130 milligrams, Sodium 740 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 55 grams
VIETNAMESE-STYLE CHICKEN CURRY SOUP
I use Vietnamese-style curry powder found at Asian food stores (usually called 'cari'). If you can't find it, use Madras curry powder. I make mine soupy, but you can make a thick stew by reducing the amount of chicken broth and water by half. Serve with rice or French bread, or both.
Provided by shaggy
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
- Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
- Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 40.6 g, Cholesterol 74.7 mg, Fat 26.8 g, Fiber 6.7 g, Protein 29.8 g, SaturatedFat 13.3 g, Sodium 374.5 mg, Sugar 3.8 g
THAI-STYLE CHICKEN CURRY SOUP
Welcome your family home with a spicy chicken soup that's prepared in a mere 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, mix all ingredients except chicken and cilantro. Heat to boiling over medium-high heat. Reduce heat to medium. Simmer uncovered 3 to 5 minutes or until bell pepper is crisp-tender.
- Stir in chicken. Cook 1 to 2 minutes or until chicken is hot. Just before serving, add cilantro.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 60 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 11 g, TransFat 0 g
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Chicken Curry Soup recipe with Coconut and Lime. Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.
Provided by Sue Ellison
Categories Soup/Stew Chicken Lime Coconut Curry Bon Appétit Colorado
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
- Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.
CREAMY CURRIED CHICKEN & RICE SOUP
Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
- Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.
Nutrition Facts : Calories 679 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
CROCK POT CHICKEN CURRY SOUP
Make and share this Crock Pot Chicken Curry Soup recipe from Food.com.
Provided by susie cooks
Categories < 4 Hours
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine soup and water in slow cooker.
- Stir in curry powder.
- Add chicken and carrots.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours.
- If using high heat, turn to low after cooking time.
- Stir in coconut milk, sweet pepper, and green onions.
- Cover and cook for 15 minutes more.
Nutrition Facts : Calories 307.7, Fat 19.3, SaturatedFat 13.5, Cholesterol 64.6, Sodium 507.7, Carbohydrate 11.7, Fiber 2, Sugar 3.3, Protein 23.4
CURRIED CHICKEN SOUP
This recipe comes from Sun Mountain Lodge in Winthrop, WA. My husband, who used to hate curry, has become a convert. This soup base is smooth and delicious and the texture of the chicken, wild rice and celery crunch adds to the variety and it has been a hit at dinner parties. I've used the basic recipe as curry chicken over rice as well (reducing the amount of stock I use so it's enough for a sauce instead of a soup, and omitting the wild rice and adding a handful of currants). I also use this recipe as the curried chicken (not the soup) for potlucks with rave reviews. ** Addition: this recipe works great in the crock pot.
Provided by PBF6095
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Begin cooking rice as instructed on the bag.
- In a large saucepan, combine chicken stock, bay leaf, cream of coconut and pineapple juice.
- Bring to a boil.
- Thicken the broth with a roux made of the butter and flour.
- To do this, in a separate pan, melt the butter with the flour until it bubbles and is foamy, then add to the broth and stir to thicken.
- Keep the broth on a low simmer to continue thickening while you prepare the chicken.
- Preheat a stock pot with 1/4 cup olive oil.
- Add black pepper and chicken to the stock pot, cook until 3/4 done.
- Add onion to the chicken and cook until transparent.
- Mix together spices and add them to the chicken mixture.
- Stir, saute lightly and finish with the heavy cream.
- To combine the ingredients, add the stock to the chicken mixture.
- Add the celery (still raw and crunchy) and the cooked wild rice.
- Season to taste with salt and pepper.
- When serving, top with toasted coconut or other ingredients as you choose.
- OR - Make this in the crock pot. To make it in the crock pot, put all ingredients except butter, flour, heavy cream and celery (and garnishes) in the crock pot. Don't cook the rice or the chicken - just dice the chicken and put it inches I used frozen stock and frozen chicken. Doesn't matter. Cook on high for about 4 hours or low for longer - as long as the rice is cooked, it's done. Then add chopped celery. Make roux and add to thicken. Add cream or milk, and you're done. Garnish as usual.
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