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Curried Chicken Soup

User Rating 4.5 Star Rating (2 Reviews)

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Curried Chicken Soup

Curried Chicken Soup

D. Rattray
This delicious chicken soup has wonderful flavor of curry powder and other spices, along with tomatoes, apples, and diced vegetables.

Ingredients:

  • 1 to 1 1/4 pounds boneless chicken breast or tenders
  • 4 tablespoons butter
  • 1 medium onion, diced, about 1 cup
  • 1 carrot, diced
  • 1 rib celery, diced
  • 1/2 cup finely chopped green bell pepper
  • 1 large Granny Smith apple, peeled, cored and diced
  • 1/4 cup plus 1 tablespoon flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon mace or nutmeg
  • 1/2 teaspoon salt
  • pepper to taste
  • 4 cups chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes
  • 2 teaspoons lime juice or lemon juice
  • 1 to 2 tablespoons long grain rice, optional

Preparation:

Rinse chicken and pat dry; cut into small cubes. Melt butter in a large saucepan over medium-low heat. Add chicken, onion, carrot, celery, bell pepper, and apple. Sauté, stirring, until onion is tender, about 6 to 8 minutes. Stir in flour until well incorporated. Add remaining ingredients, except rice. Bring to a boil; reduce heat, cover, and simmer for 45 to 60 minutes. If desired, add rice about 20 minutes before done.
Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Really nice - I've morphed it into my own!, Member hushhhh1

I love this soup, but for my taste, I added two key ingredients - a can of coconut milk and fresh corn cut straight from the cob - I cut the fresh sweet corn off the cob then scrape the cob with the knife to get the juices (I use three ears of corn). These two additions add a creaminess and sweetness that I thought, for my taste, was lacking. Great recipe, though and it is now a staple at my house!

5 out of 5 people found this helpful.

See all 2 reviews

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