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
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 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.
CURRIED CHICKEN SOUP
This curried chicken soup is tasty and so quick to make. No one I've made it for has not liked it. Serve with warm pita bread.
Provided by Saoirse
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot; repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes.
- Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes.
Nutrition Facts : Calories 387 calories, Carbohydrate 46.7 g, Cholesterol 51.7 mg, Fat 8.3 g, Fiber 16.4 g, Protein 38.1 g, SaturatedFat 1.3 g, Sodium 1037.2 mg, Sugar 6.3 g
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
CURRIED CHICKEN SOUP WITH CARROTS
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1 1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour; blend until smooth.
- Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
CURRIED CHICKEN RICE SOUP
"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.
Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
CURRIED CHICKEN-COCONUT SOUP
Categories Soup/Stew Pressure Cooker Chicken Poultry Low Carb Quick & Easy Lunch Coconut Curry Spinach Lemongrass Cilantro Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.
- Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately.
- *Available at Asian markets and in the produce section of some supermarkets.
COLD CURRIED CHICKEN SOUP
That's what it says on an old recipe card from my archives. Good way to use up some cooked chicken. Haven't made it and have no idea where I copied it from but it sounds interesting!
Provided by Oolala
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in saucepan and stir in flour, salt and curry powder. Over medium heat, gradually stir in milk. Bring to a boil and boil 1 minute stirring constantly.
- Let cool.
- Combine remaining ingredients in blender until smooth. Stir this into the milk mixture. Chill thoroughly.
- Pour into soup bowls and garnish with almonds and chopped parsley.
Nutrition Facts : Calories 339.8, Fat 26.2, SaturatedFat 14.2, Cholesterol 80.9, Sodium 934.5, Carbohydrate 13.1, Fiber 0.9, Sugar 0.5, Protein 14
More about "curried chicken soup recipes"
CURRIED CHICKEN SOUP RECIPE | REAL SIMPLE
From realsimple.com
5/5 (2)Total Time 35 minsServings 4Calories 488 per serving
- Heat oil in a heavy-bottomed pot over medium-high. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry and cook, stirring, until fragrant, about 30 seconds. Stir in broth and carrots and bring to a simmer over medium-high, stirring occasionally. Continue simmering, stirring often, for 10 minutes.
- Stir in pasta. Reduce heat to medium and cook, stirring occasionally, until pasta and carrots are tender, about 10 minutes. Stir in chicken, spinach, lemon juice, salt, and pepper; cook until spinach is wilted, about 1 minute. Serve with naan, if desired.
ONE POT CURRY CHICKEN NOODLE SOUP | AMBITIOUS KITCHEN
From ambitiouskitchen.com
CURRIED CHICKEN CAULIFLOWER SOUP RECIPE - ANCIENT NUTRITION
From ancientnutrition.com
ONE POT GOLDEN CURRY CHICKEN SOUP - FIT FOODIE FINDS
From fitfoodiefinds.com
CURRIED CHICKEN AND RICE SOUP - PINCH OF NOM
From pinchofnom.com
10 BEST CURRY CHICKEN SOUP WITH COCONUT MILK RECIPES | YUMMLY
From yummly.com
CURRIED CHICKEN SOUP | LONDIS.IE
From londis.ie
CURRIED CHICKEN SOUP - RACHAEL RAY IN SEASON
From rachaelraymag.com
CURRIED CHICKEN SOUP | BETTER HOMES & GARDENS
From bhg.com
CURRIED CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
CURRY CHICKEN SOUP (STOVE OR INSTANT POT!) - DETOXINISTA
From detoxinista.com
CURRIED CHICKEN SOUP RECIPE | RANDA NUTRITION
From randaderkson.com
CURRIED LENTIL AND CHICKEN SOUP | CANADIAN LIVING
From canadianliving.com
CURRIED CHICKEN SOUP - CURRY SOUP RECIPES
From worldrecipes.org
10 BEST CHICKEN CURRY CREAM OF CHICKEN SOUP RECIPES - YUMMLY
From yummly.com
CURRIED CHICKEN SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
CHICKEN CURRY SOUP RECIPE | EATINGWELL
From eatingwell.com
CURRIED CHICKEN-AND-CIDER SOUP | RACHAEL RAY IN SEASON
From rachaelraymag.com
CURRIED CHICKEN SOUP - KITCHEN BLISS
From kitchenbliss.ca
CURRIED CHICKEN AND WILD RICE SOUP | GIMME SOME OVEN
From gimmesomeoven.com
CHICKEN CURRY IN A HURRY - CAMPBELL SOUP COMPANY
From campbells.com
CURRIED SQUASH & CHICKEN SOUP RECIPE | EATINGWELL
From eatingwell.com
CURRIED CHICKEN NOODLE SOUP - KOWALSKI'S MARKETS
From kowalskis.com
BANANA CURRY SOUP - THERESCIPES.INFO
From therecipes.info
25 CHICKEN SOUP RECIPES THAT'LL SATISFY YOUR SOUL - TODAY
From today.com
SLOW COOKER CURRIED CHICKEN NOODLE SOUP
From themagicalslowcooker.com
CURRIED CHICKEN-COCONUT SOUP RECIPE | BON APPéTIT
From bonappetit.com
CURRIED CHICKEN NOODLE SOUP - RECIPES | PAMPERED CHEF CANADA …
From pamperedchef.ca
INSTANT POT CHICKEN CURRY SOUP RECIPE - TWOSLEEVERS
From twosleevers.com
CURRY CHICKEN WITH CREAM OF CHICKEN SOUP RECIPES
From stevehacks.com
COZY CHICKEN CURRY SOUP - GIMME SOME OVEN
From gimmesomeoven.com
CURRIED CHICKEN NOODLE SOUP - LIFE MADE SIMPLE
From lifemadesimplebakes.com
CURRIED SWEET POTATO SOUP WITH CHICKEN - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CURRIED CHICKEN SOUP - KITCHEN KONFIDENCE
From kitchenkonfidence.com
COCONUT-CURRY CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
CURRIED CHICKEN SOUP | RECIPESTY
From recipesty.com
CURRIED CHICKEN & RICE SOUP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #soups-stews #fruit #poultry #dinner-party #chicken #stove-top #dietary #spicy #one-dish-meal #tropical-fruit #pineapple #meat #taste-mood #equipment
You'll also love