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Curried Chicken And Zucchini Soup


i grabbed this form a healthy eating cookbook put out by "the australian women's weekly" it sounds interesting so putting here for safe keeping.

Time: 35 minutes


  • melt margarine in large saucepan
  • cook onion and garlic , stirring until onion softens
  • add curry powder
  • cook , stirring until mixture is fragrant
  • add riced and chicken
  • cook , stirring for 2 minutes
  • add the water and stock
  • bring to a boil and then reduce heat and simmer covered for 10 minutes
  • add zucchini
  • cook stirring , about 5 minutes or until chicken is cooked through

curried chicken and zucchini soup image

Number Of Ingredients: 9


  1. margarine
  2. brown onion
  3. garlic clove
  4. curry powder
  5. basmati rice
  6. boneless skinless chicken breasts
  7. water
  8. chicken stock
  9. zucchini


I grabbed this form a healthy eating cookbook put out by "The Australian Women's Weekly" It sounds interesting so putting here for safe keeping.

Recipe From

Provided by Sarah_Jayne

Time 35m

Yield 4 serving(s)


  • Melt margarine in large saucepan.
  • Cook onion and garlic, stirring until onion softens.
  • Add curry powder; cook, stirring until mixture is fragrant.
  • Add riced and chicken; cook, stirring for 2 minutes.
  • Add the water and stock. Bring to a boil and then reduce heat and simmer covered for 10 minutes.
  • Add zucchini; cook stirring, about 5 minutes or until chicken is cooked through.

Curried Chicken and Zucchini Soup image

Number Of Ingredients: 9


  • 1 tablespoon low fat margarine
  • 1 medium brown onion, chopped finely
  • 1 garlic clove, crushed
  • 1 teaspoon curry powder
  • 1/2 cup basmati rice
  • 12 ounces boneless skinless chicken breasts, sliced thinly
  • 2 cups water
  • 4 cups chicken stock
  • 4 medium zucchini, grated coarsely


Delicious soup with simple ingredients. Easy to make.

Recipe From

Provided by NADO2003

Time 45m

Yield 6


  • Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

Curried Zucchini Soup image

Number Of Ingredients: 6


  • 2 tablespoons extra virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 tablespoon curry powder
  • sea salt to taste
  • 4 small zucchini, halved lengthwise and cut into 1 inch slices
  • 1 quart chicken stock


Here is an unbelievably easy though super flavorful weeknight dish that's bound to become a household favorite. Just toss boneless chicken breasts (chicken thighs would work here, too) and zucchini with curry powder, olive oil, salt and pepper then brown everything over medium heat in a skillet. Empty the pan, then make a quick sauce of shallots, chicken broth, heavy cream, olive oil and butter. Return the chicken and zucchini to the pot and warm through. That's it. Serve it over rice or couscous, or with a side of mashed potatoes.

Recipe From

Provided by Pierre Franey

Time 15m

Yield 4 servings


  • Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.
  • Trim off the ends of the zucchini and cut it into 12 rounds, each about 1/2-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.
  • Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes.
  • Transfer chicken pieces and zucchini rounds to a warm serving dish.
  • Pour off the fat from the skillet and add the butter. Add shallots and cook, stirring, about 30 seconds. Add broth and cook until reduced to about 1/3 cup. Add cream, stir and bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.

Curried Chicken Breast With Zucchini image

Number Of Ingredients: 10


  • 4 boneless, skinless chicken breasts (about 1 1/4 pounds)
  • 2 tablespoons olive oil
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1 zucchini, about 1/2 pound, ends trimmed
  • 2 teaspoons curry powder
  • 1 tablespoon butter
  • 2 tablespoons finely chopped shallots
  • 1/2 cup chicken broth
  • 2 tablespoons heavy cream


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

Recipe From

Provided by Taste of Home

Time 1h15m

Yield 8 servings (2-1/2 quarts).


  • 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.

Curried Chicken Soup image

Number Of Ingredients: 16


  • 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


Recipe From

Provided by Food Network

Time 7h

Yield 4 to 6 servings


  • In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
  • Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
  • Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
  • To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.

Curried Zucchini Soup image

Number Of Ingredients: 11


  • 1 tablespoon vegetable oil
  • 1 cup chopped yellow onions
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • Pinch cayenne
  • 2 pounds zucchini, trimmed and chopped
  • 3 1/2 cups vegetable stock
  • 1/2 cup heavy cream
  • Chopped cilantro, garnish
  • Fried pappadums, or toasted pita triangles, accompaniment


Recipe From

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings


  • 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

Curried Chicken and Rice Soup image

Number Of Ingredients: 13


  • 1 bone-in chicken breast (about 1 1/2 pounds), halved
  • 2 medium carrots, sliced diagonally into 2-inch pieces
  • 1 bay leaf
  • Kosher salt
  • 6 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 large onion, very thinly sliced
  • 1 teaspoon sugar
  • 1 1/2 teaspoons Madras curry powder
  • 1/3 cup jasmine rice
  • 3 tablespoons finely chopped fresh mint
  • 3 tablespoons chopped fresh dill
  • 1 lemon, cut into wedges


This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!

Recipe From

Provided by Julia L

Time 25m

Yield 5


  • Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

Easy Zucchini Soup image

Number Of Ingredients: 5


  • ½ cup butter
  • 2 pounds zucchini, cut into chunks
  • 1 (15 ounce) can chicken broth
  • 1 teaspoon salt
  • 1 teaspoon curry powder


This soup, a recipe given to me by one of my daughters-in-law, is a special treat when used from the freezer on a cold winter's day. It calls to mind memories of the "zucchini summer" that was- and gives hope of the "zucchini summer" yet to be!

Recipe From

Provided by Taste of Home

Time 30m

Yield 6-8 servings (2 quarts).


  • In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through.

Curried Zucchini Soup image

Number Of Ingredients: 7


  • 2 pounds zucchini, sliced (about 4 medium)
  • 5 green onions, chopped
  • 4 cups chicken broth
  • 1 to 2 tablespoons butter, optional
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper


Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.

Recipe From

Provided by Martha Rose Shulman

Time 50m

Yield 4 to 6 servings


  • Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
  • Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.

Puréed Zucchini Soup With Curry image

Number Of Ingredients: 14


  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 pounds zucchini, diced (about 7 cups diced)
  • 2 teaspoons curry powder
  • 6 cups chicken stock, vegetable stock or water
  • 1/4 cup basmati rice
  • Salt to taste
  • Freshly ground pepper (I like a lot of it in this soup)
  • Pinch of cayenne
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped chives
  • 1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer
  • Garlic croutons (optional)

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