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.
CURRY CHICKEN SOUP FOR TWO
Don't be overwhelmed by the ingredient list-this soup is quick and easy to make. And it's a fantastic way to get your veggies. -Jane Hacker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan coated with cooking spray, cook chicken in 1/2 teaspoon oil for 4-5 minutes or until juices run clear. 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.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
CURRY CHICKEN SOUP
"Despite the longer ingredient list, this yummy soup is quick and easy." What a fantastic way to get veggies! -Jane Hacker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 183 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 752mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges
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
COCONUT CURRY CHICKEN NOODLE SOUP
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 45m
Yield 4 main-course servings
Number Of Ingredients 23
Steps:
- Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
- Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
- Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams
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
VIETNAMESE-STYLE CHICKEN CURRY SOUP
I use Vietnamese-style curry powder found at Asian food stores (usually called 'cari'). If you can't find it, use Madras curry powder. I make mine soupy, but you can make a thick stew by reducing the amount of chicken broth and water by half. Serve with rice or French bread, or both.
Provided by shaggy
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
- Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
- Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 40.6 g, Cholesterol 74.7 mg, Fat 26.8 g, Fiber 6.7 g, Protein 29.8 g, SaturatedFat 13.3 g, Sodium 374.5 mg, Sugar 3.8 g
YELLOW CURRY CHICKEN & RICE SOUP
Make and share this Yellow Curry Chicken & Rice Soup recipe from Food.com.
Provided by LilPinkieJ
Categories Chicken
Time 1h
Yield 1 gallon, 10 serving(s)
Number Of Ingredients 12
Steps:
- Sauté vegetables with 1 tbs butter until vegetables start to become soft.
- Add chicken stock and bring to a boil.
- Add remaining ingredients and simmer 1/2 hour on low heat.
- Season to taste.
Nutrition Facts : Calories 195.3, Fat 4.9, SaturatedFat 1.7, Cholesterol 11.7, Sodium 488.7, Carbohydrate 28, Fiber 1.4, Sugar 5.8, Protein 8.9
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.
THAI RED CURRY CHICKEN SOUP
Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!
Provided by Ginacooks
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
- Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 16.8 g, Cholesterol 36.8 mg, Fat 23.1 g, Fiber 1.5 g, Protein 16.4 g, SaturatedFat 14.3 g, Sodium 662.9 mg, Sugar 1.7 g
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
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
COCONUT CURRY SOUP WITH CHICKEN
The best curry soup with chicken and coconut!
Provided by NUSIA
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
- Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
- Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g
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.
CHICKEN CURRY FOR TWO
I love to try new recipes for my husband and me, and I actually have cookbooks and recipes from all over the world. When I find a recipe that's well-received, I make a copy and put it in a protective sleeve in a loose-leaf binder. I now have quite a few huge binders!
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, 1 to 1-1/2 minutes., In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice.
Nutrition Facts : Calories 354 calories, Fat 13g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.
ASIAN COMFORT FOOD (COCONUT-CURRY CHICKEN NOODLE SOUP)
Chicken is the favoured meat of choice for most Asian soups & a simple, but rich stock is key to success. This curried soup combines them with coconut milk plus simple ingredients & an easy prep to create a tasty soup course (or 1-dish meal at your option). To allow for health issues & pers pref(s), no salt or soy sauce is added to the soup, but soy sauce is served at the table for individual use. The amt of curry paste also allows for pers pref(s). (Times do not include time for meat & stock to cool separately) - Edited to Add: This recipe owes its connection to the featured countries of ZWT-9 to the use of coconut milk which I found to be common to all the countries plus the Thai curry paste ingredient.
Provided by twissis
Categories Whole Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered).
- Remove chicken to large bowl or platter. Allow both chicken and stock to fully cool.
- While stock and chicken are cooling, prepare carrots and onions as directed and set aside.
- When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock and discard. Strain stock through a fine sieve and return to stockpot.
- When chicken has fully cooled, remove and discard skin. Debone chicken, shred chicken meat as you go and return chicken meat to stockpot.
- Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
- Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
- Over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes.
- While soup is in final cooking stage, prepare rice noodles per package directions, drain well, rinse and set aside.
- If using snow peas as optional add, rinse well and add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.
- Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired and serve with a small dish of soy sauce on the table.
Nutrition Facts : Calories 874.4, Fat 43.7, SaturatedFat 23.7, Cholesterol 121.9, Sodium 226.5, Carbohydrate 87.9, Fiber 2.8, Sugar 57.7, Protein 32.1
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