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
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
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
CREAMY CURRIED CHICKEN
The is one of my favorite recipes. My fiancee has me make this for quite often!
Provided by vakatik
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g
FAST, CREAMY CHICKEN CURRY
A blended curry powder is one of the original convenience foods, a venerable spice rub that can improve the flavor of almost anything. Even a good chicken breast is about as bland as meat can get, but spiced with a little curry, its flavor comes alive. In this dish, season sliced onions and chicken breast with the spice and finish the sauce with sour cream. The process is streamlined so that it takes no more than 25 minutes. Begin cooking white rice, the natural accompaniment, before cutting the onion. (After reading some of the reader comments on the original recipe, we decided to retest it, and we've made some changes and clarifications to the below recipe.)
Provided by Mark Bittman
Categories dinner, easy, quick, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
- Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
- Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 8 grams, Sodium 481 milligrams, Sugar 3 grams, TransFat 0 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.
CREAMY CHICKEN CURRY SOUP #SOUPERJANUARY
Creamy Chicken Curry Soup - a Big City Soup in Salt Lake City Copycat Recipe. This recipe makes a TON so grab some friends, and grab a bowl! #Copycat #SouperJanuary
Provided by Adapted from The Salt Lake Trubune
Categories Soup
Time 55m
Number Of Ingredients 21
Steps:
- For the Roux:
- In a large sauce pan over medium heat melt the butter. Add flour and stir with a wooden spoon to combine. Cook, stirring frequently, until the roux is the color of peanut butter, about 15 minutes. Remove from the heat and set aside.
- For the Soup:
- In a 10-inch skillet over medium heat, stirring constantly, toast the curry powder until fragrant and begins to brown; about 2-3 minutes. Transfer to a plate and set aside.
- In a large pot (at least 7 quarts) over medium heat add the olive oil and cook celery, onion and garlic until the onions are translucent and the vegetables are softened, about 8 minutes. Add tomatoes, chicken broth, milk, thyme leaves, bay leaves, salt and pepper and bring to a low boil. Slowly add the roux, and stir to combine. Add the curry powder, and stir until blended. Add the heavy cream and reduce the heat to low and simmer for 20 minutes.
- Remove the bay leaves, and add the chicken. Cook until heated through, about 5 minutes.
- Ladle the soup into bowls and garnish with green onions and almonds.
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
CREAMY CURRIED CHICKEN- RICE SOUP
This is a popular soup in my house, if you are a curry lover then you will enjoy this soup recipe, of course you can adjust the amount of curry to suit your taste.
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, saute carrots, celery, in butter for 2 mins.
- Stir in flour, seasoned salt and curry until smooth.
- Gradually add milk.
- Bring to a light boil; cook and stir for 2 mins, or until thickened.
- Gradually add broth; reduce heat, simmer, uncovered for 10 mins, or until veggies are tender.
- Add cooked rice to soup, and serve.
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
CREAMY CHICKEN CURRY
A delicate curry sauce pairs well with tender chicken, colorful vegetables and crunchy almonds. Try serving spoonfuls of this tasty blend over rice.-Janis Vandervort, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the chicken in a greased 8-in. square baking dish. Top with broccoli and cauliflower. Combine the soup, mayonnaise, cheese, lemon juice, curry and cayenne; spoon over vegetables. Sprinkle with almonds. , Bake, uncovered, at 375° for 25-30 minutes or until chicken juices run clear and vegetables are tender. Stir before serving.
Nutrition Facts :
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