Chicken Curry Soup Recipes

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.

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.

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.

CHICKEN CURRY IN A HURRY

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

COCONUT CURRY SOUP WITH CHICKEN

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.

VIETNAMESE-STYLE CHICKEN CURRY SOUP

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.

CREAMY CHICKEN CURRY SOUP

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.

CURRIED CHICKEN SOUP

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.

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Steps:

• Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
• Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

THAI RED CURRY CHICKEN SOUP

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.

CHICKEN CURRY SOUP RECIPE

Steps:

• Combine the chicken, carrots, onions, and 6 cups of chicken broth into a medium saucepan and bring it to a boil. Once it reaches a boil quickly reduce heat to medium low, cover and cook until the chicken is just firm, about 20 minutes.
• Add your heavy cream, jasmine rice, curry powder. Increase the heat to medium and cover and simmer until the rice is cooked (20 minutes).
• Remove the meat from the broth and shred it, then return it back to the broth.
• Toss in chopped herbs, stir and serve hot!