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Chicken Curry Soup

  • 45minutes
  • 197calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1 large onion, chopped

  3. 4-5 cloves garlic, crushed

  4. 3 slices fresh ginger, peeled and lightly crushed

  5. 3 tablespoons curry powder, preferably Madras

  6. 1/2 cup white rice

  7. 2 bone-in chicken breasts, (about 1 pound), skinned and trimmed

  8. 4 cups Homemade Chicken Broth, (recipe follows) or reduced-sodium chicken broth

  9. 3 cups water

  10. 1 vine-ripened tomato, seeded and chopped

  11. Salt & freshly ground pepper, to taste

  12. Lemon juice, to taste

  13. Finely chopped fresh cilantro, or chives for garnish

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven or soup pot over low heat. Add onion, garlic and ginger; stirring occasionally to prevent browning, cook until the onion is soft and translucent, 5 to 7 minutes. Add curry powder and rice; cook for 5 minutes longer.

  2. Add chicken, broth and water. Bring to a boil, then lower heat to medium. Simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. Transfer the chicken to a plate to cool.

  3. Puree soup in batches in a food processor until smooth, adding water as needed for a creamy texture. Return soup to cleaned pot and heat again to a simmer.

  4. Shred the chicken into small strips and add to the soup along with tomato; cook 3 minutes more. Season with salt and pepper. Just before serving, stir in lemon juice. Ladle into bowls and garnish with cilantro or chives.

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