Curried Chicken Vegetable Soup Food

CHICKEN AND VEGETABLE CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
• Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
• Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
• Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

CURRIED CHICKEN SOUP

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.

CURRY CHICKEN SOUP

Steps:

• In a large saucepan coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes or until no longer pink. Remove chicken and set aside., In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened., Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.

CURRIED CHICKEN AND RICE SOUP

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

CHICKEN CURRY SOUP

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.

CHICKEN AND VEGETABLE CURRY

Steps:

• Season chicken pieces with sea salt and freshly ground black pepper. Heat oil or ghee in a large, heavy pot over medium heat. Without crowding, add the chicken in batches and lightly brown. Remove with a slotted spoon to a plate and continue cooking all the chicken in the same manner.
• Add the onion, garlic and ginger to the pot and cook, stirring until softened, about 5 minutes. Add the carrots, celery and remaining vegetables. Cook another few minutes.
• Add the chicken and any accumulated juices on the plate back in the pot. Add the curry powder, spices and salt and cook, stirring, 1 minute. Add the stock (or diced tomatoes) and chopped cilantro and bring to a simmer. Cover the pot and simmer gently, stirring occasionally until the chicken is cooked through, about 20 minutes.
• Add the ground cashews or cashew butter to the curry along with the coconut milk, and simmer gently uncovered, stirring until sauce is thickened, about 5-10 minutes. Stir in spinach leaves and stir until wilted. Delicious over cooked basmati or jasmine rice or noodles.

CURRIED CREAM OF ANY VEGGIE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
• Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

CURRIED LENTIL AND VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
• Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
• Add the lentils, cover and simmer for 15 minutes.
• Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
• Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
• For Vegetarian use the vegetable broth.

WINTER VEGETABLE MULLIGATAWNY SOUP

Steps:

• Preheat oven to 375°F. Line a baking sheet with foil.
• Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.
• Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.
• Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.) Garnish the soup with cilantro and serve with the naan.

CURRIED ROOT VEGETABLE SOUP

Steps:

• Peel and dice the vegetables (cut swede smaller as takes longer to cook), keeping the onion separate.
• Melt the butter in a large pan and on a gentle heat gently sweat the onion, garlic and ginger under a lid for 10 minutes, stirring occasionally.
• Next turn the heat up a little and stir in the spices and cook for 2 minutes.
• Add the vegetables and cook for a few minutes whilst stirring to coat in the spices.
• Add the stock, salt and pepper.
• Bring to the boil and simmer with the lid on for about 25 - 30 minutes or until the vegetables are tender (push a piece of swede against the edge of the pan with a wooden spoon and if it breaks in half easily you're good to go).
• Blend (don't over blend or soup will turn gloopy).
• Taste, and adust seasoning if necessary.
• Reheat and serve with crusty bread.

CURRIED CHICKEN VEGETABLE SOUP

Steps:

• 1. I just throw the first nine ingredients (minus the vegetables) in the pressure cooker, put the lid on and turn the heat up high until it starts to steam, then turn it down and let it cook about 30 minutes. The chicken will be fall apart tender, at which time you
• 2. carefully remove all the bones -- there should be 8 large leg bones and a few smaller "sharp" boney pieces -- the rest of the bone, skin, and stuff will become soft and edible and simply fall off as you pick up the bones. After taking out the bones if you simply stir the soup, the meat and skin will fall apart into tiny pieces ready for the next step of the soup process. If they don't do this then cook it a little longer until they do.
• 3. (Warn the family about finding a missed piece of bone while eating -- if your kids are small you may wish to simply cook boneless/skinless and not mess with this step. I do it because it prevents arthritis -- it is like taking natural glucosamine and condroitin and is very healthy for all people, especially older females who may have osteoarthritis.)
• 4. AFTER THE BROTH IS CREATED AND THE BONES ARE REMOVED, THEN decide how much broth and chicken you will use for today's soup and put that amount into a 2 qt sauce pan. Then throw in your frozen vegetables, turn the heat up to boil (to thaw the vegetables), then turn it down to simmer again until the vegetables are the doneness that you like -- it happens quickly because the soup is already hot even though the vegetables are dumped in frozen -- I don't actually measure the veggies, I just open the bag and dump some in -- whatever portion and kind I feel like that day.
• 5. -- I cook the vegetables afterward because if I add them to the pot in the beginning they kind of disappear into the soup -- I like to see and taste the chunks of vegetables.
• 6. --Another reason I do the vegetables later is to make the left overs fresh and different each time I eat it. I might try some simple broccoli and chicken soup one day, and then use the same base to make okra and green beans soup the next. It adds variety so the food is not boring over the next few days. This is heavenly and very filling (even without the noodles and stuff). I really do prefer it with only the vegetables, but you can add whatever you want -- even beans, I suppose, but that would certainly add another step, unless you use canned beans.
• 7. P.S. When you start looking for curry powders there are a zillion different kinds! If you can start off with the Tones brand you may not need to look any further -- or you might want to try two or three different kinds. Read the ingredients on the container to get a feel for what that kind of curry powder might taste like. The only constant ingredient is the Turmeric which is what makes it yellow. I really like the Tones brand. If you are already familiar with a particular curry powder then use the one you already know and like. Some Curry powders are very spicy hot, so read the ingredients to get the spice level you prefer. You can always start with one Tbsp of curry powder to find out how it suits you -- then add more later if you like. This is actually a quick and easy recipe because you just throw in the frozen chicken, coconut milk, and spices and other ingredients, de-bone when done, then later dump in the frozen veggies -- no cut up or prep time just open the bag and dump some in -- all you need is cook time which should be about 45-50 minutes if you start with a pressure cooker -- all day with a slow cooker -- but there is no "tending" time. I hope you try it and I hope you like it as much as I do!!
• 8. Notes on ingredients: If you purchase the chicken in a bag where the pieces are individually frozen you don't have to thaw them to put them in the soup. The only time you may need to thaw is if you purchase the kind that is on one of those plastic styrofoam trays and they were piled up and frozen into a lump -- and then you only need to thaw them until you can pull them apart to put in the pot -- they don't have to be completely thawed. I use a 6 qt. pressure cooker and fill it about 1/3 full of filtered water (You can cook it the regular way without a pressure cooker, it ends up the same, but it takes hours longer to get the chicken fall-off-the-bone tender :) (1/3 full allows room for the addition of coconut milk and the chicken -- when I am finished adding ingredients the pot is slightly more than half full to allow for bubbling and steaming.) Perhaps a slow cooker left all day would do the same thing -- I don't know, I've never tried it in a slow cooker but this seems like the perfect recipe for one. 1 (13.5 oz.) can of unsweetened classic organic coconut milk with no additives except for guar gum (Native Forest brand -- but you really could use any kind you can find -- just try to make sure it does not have a lot of other ingredients and no sugar) -- shake the can before opening to make it easier to pour If you use garlic salt do not add salt and cut it to 1 tsp -- it can quickly get way too salty with garlic salt so I prefer the powder in order to have better control

THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES

Steps:

• Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

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 VEGETABLE SOUP

Steps:

• Place all ingredients in a large pot and bring to a boil over med-high heat.
• Reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest).
• Serve garnished with a sprinkling of ground red pepper, if desired.

EASY CHICKEN CURRY WITH VEGETABLES

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.