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 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
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 WITH PANEER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion, carrots, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the ginger and curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Stir in the tomatoes and cook until softened, about 2 minutes. Add the chicken broth, 3 cups water, the chard stems, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil over high heat.
- Meanwhile, heat the frozen rice in the microwave as the label directs. Cut the paneer into 1/2-inch cubes. Heat the remaining 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add the paneer and cook, turning with a small spoon, until well browned on a few sides, 3 to 5 minutes (reduce the heat if necessary). Transfer to a plate and sprinkle with salt.
- Uncover the soup and reduce the heat to a simmer. Add the rice and chicken; simmer until the carrots are tender, 5 minutes. Stir in the chard leaves and simmer until tender, 5 minutes. Add more water if needed and season with salt and pepper.
- Divide the soup among bowls. Top with the paneer.
Nutrition Facts : Calories 510, Fat 33 grams, SaturatedFat 16 grams, Cholesterol 102 milligrams, Sodium 1102 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams
CURE A COLD CHICKEN SOUP
This is a rather rustic chicken soup--it's not that pretty to look at, but it tastes wonderful and is a favorite of mine. I've come up with this recipe--it's not really original--but it's good.
Provided by mysticchyna
Categories Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot place the chicken and cover with cold water about two inches from the top of the chicken.
- Bring to a simmer-- skim the white foam off of the top-- this will take about 10 minutes.
- When the foam stops coming to the top-- add the carrots, celery, onion, garlic, poultry seasoning, salt peppercorns and ground pepper and bay leaves.
- Simmer for about 45 minutes.
- Add the remaining ingredients and simmer another 20 minutes or until potatoes are fork tender.
- Taste soup and adjust seasonings to your taste.
- Remove the chicken pieces to a platter and let cool enough to handle--take the meat off the bones and put the chicken meat back into the soup pot.
- Enjoy and your cold will go away sooner.
Nutrition Facts : Calories 412.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 103.5, Sodium 932.5, Carbohydrate 27.1, Fiber 6.4, Sugar 3.7, Protein 29.2
COLD CURRIED CHICKEN SALAD WITH CRANBERRIES
Make and share this Cold Curried Chicken Salad With Cranberries recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine all ingredients except the greens.
- Toss well, cover, and chill for 15 minutes (or make the day before).
- Divide chicken salad in half and place each serving on top of mixed greens.
CURRIED ZUCCHINI SOUP
A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
- Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
- In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.
Nutrition Facts : Calories 164 g, Fat 1 g, Fiber 4 g, Protein 5 g
COLD CURRIED PEA AND BUTTERMILK SOUP
Steps:
- Cook shallots in butter and oil in a heavy medium pot over medium heat, stirring, until golden, 6 to 8 minutes. Add curry powder and 3/4 teaspoon salt and cook, stirring, 1 minute. Add broth and water and bring to a simmer, then stir in peas and spinach and return to a simmer. Cook, uncovered, stirring occasionally, until vegetables are just tender, about 6 minutes.
- Immediately purée soup in 4 batches in a blender until very smooth (use caution when blending hot liquids). Transfer to a bowl and stir in buttermilk. Quick-chill (to preserve color) by setting bowl in an ice bath and stirring until cool, then refrigerate until very cold, 1 to 2 hours. Season with salt.
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
CHILLED CURRIED PEA SOUP
Provided by Barbara Kafka
Categories lunch, soups and stews, appetizer, side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
- Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
- Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
- Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 883 milligrams, Sugar 11 grams, TransFat 0 grams
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- 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.
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