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.
CURE-ALL CHICKEN SOUP
This recipe is a classic version of chicken soup that adds all the original ingredients from some of the older versions I have found. All these versions used certain food types that were high in natural compounds that helped fight off the common cold and flu.
Provided by Chef Schwettybals
Categories Clear Soup
Time 1h20m
Yield 1 cups, 6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Heat oil in a pan over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
- 2. Add onion, carrot, turnips, parsnips, mushrooms, and celery to 1qt pot or dutch oven; sauté 10 minutes. Add garlic and caraway seeds; sauté 1 minute. Place herb sprigs and bay leaves on cheesecloth. Tie into a sachet and add to pot.
- 3. Add wine; bring to a boil. Cook 4 minutes. Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
- 4. Add sweet potatoes; cook 6 minutes or until soft. Discard sachet. Stir in chopped parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
Nutrition Facts : Calories 291.3, Fat 9.3, SaturatedFat 1.8, Cholesterol 75.3, Sodium 480.6, Carbohydrate 21.4, Fiber 4.4, Sugar 6.6, Protein 24.5
CURRY CURE-ALL CHICKEN CASSEROLE
Steps:
- Preheat the oven to 350°F.
- In a large saucepan set over medium heat, heat the oil. Add the onion, bell pepper, garlic, curry powder, and salt, and sauté for about 8 minutes. Watch this step closely since the garlic and curry powder can burn easily if left unattended. Using a slotted spoon, remove the vegetables from the pan and set them aside.
- Add the chicken to the pan and sauté for 8 minutes or until almost cooked. If the pan gets dry, add a little more oil. Add the potatoes and onion mixture to the saucepan and stir well. Pour the curry into a 9 x 13-inch casserole dish. Pour the chicken stock into the dish until the curry is just covered.
- Bake for about 45 minutes or until the sauce starts to thicken to a gravy-like consistency and the potatoes are tender.
CURE-ALL CHICKEN RICE SOUP
Make and share this Cure-All Chicken Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.
- Bring to a boil over high heat.
- Decrease heat to a simmer and cook until the chicken is cooked through, about 45 minutes.
- Remove the chicken and carrots from the pot and set aside.
- Strain the remaining liquid and discard the solids.
- Return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15-20 minutes.
- Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.
- Cut the meat into bite-size pieces and thinly slice the carrots.
- Return the chicken and carrots to the pot.
- Simmer for 5 minutes.
- Adjust seasoning and stir in the parsley just before serving.
Nutrition Facts : Calories 382.2, Fat 20.6, SaturatedFat 5.9, Cholesterol 93.6, Sodium 842, Carbohydrate 23.2, Fiber 1.5, Sugar 2, Protein 24.3
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