COUNTRY CAPTAIN SOUP
Categories Soup/Stew Chicken Ginger Pasta Tomato Quick & Easy Apple Curry Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; sauté until vegetables soften, about 5 minutes. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Garnish with cilantro and dollop of yogurt.
CHICKEN CURRY STEW SOUP WITH CURRANTS AND ORZO
If you are a curry-lover, then this soup is a must try. If you like a creamy texture then add in some whipping cream towards the end of cooking. If you are serving more than 4 people, then I suggest to double the recipe. All ingredients can be adjusted to suit taste, but start with the amounts listed. For even more heat, add in a seeded and finely chopped jalapeno pepper with the onions and garlic. This soup can be made a day ahead and just reheated, in fact it tastes even better the following day!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium heat.
- Add in onion, bell pepper, crushed red pepper, and garlic; saute for about 5 minutes, or until veggies are softened.
- Add in cubed chicken, curry powder and ginger; stir for 2-3 minutes.
- Add in chicken broth, tomatoes with juice and chopped apples; bring to a boil, reduce heat and simmer, covered for 45 minutes (season with salt and pepper to taste).
- Add in orzo and currants; simmer for abother 5-6 minutes, or until orzo is cooked and firm-tender.
- Ladle into serving bowls, and dollup with yogurt.
Nutrition Facts : Calories 627.9, Fat 29.1, SaturatedFat 7.3, Cholesterol 139.2, Sodium 1058.7, Carbohydrate 36.8, Fiber 4.9, Sugar 18.1, Protein 54.4
CHICKEN, TOMATO, ZUCCHINI, AND ORZO STEW
Make and share this Chicken, Tomato, Zucchini, and Orzo Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a big soup pot over medium heat, add the tomatotes w/ juice, chicken stock, garlic, basil, thyme, marjoram, salt, and pepper; bring mixture to a boil.
- Add chicken, wine, orzo, and zucchini; lower heat to medium-low and simmer, covered, for about 20-25 minutes or until chicken is no longer pink and orzo is tender.
Nutrition Facts : Calories 324.5, Fat 4, SaturatedFat 0.9, Cholesterol 40.5, Sodium 800.4, Carbohydrate 46.7, Fiber 5, Sugar 10.6, Protein 23.4
CURRIED CHICKEN STEW
This is an easy curried chicken stew to make any time of the week. The leftovers are great also, served over rice. This recipe is spicy!
Provided by GeorgiaGirl
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 36.6 g, Cholesterol 39.3 mg, Fat 21.5 g, Fiber 7.2 g, Protein 21.3 g, SaturatedFat 13.8 g, Sodium 358.3 mg, Sugar 7 g
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
CURRY CHICKEN STEW
My Grandma Inky grew up in India and passed down this recipe to my mother, who then passed it down to me. The recipe brings back fond memories of the family gathered around the table, enjoying this delicious meal and catching up on one another's day. I tweaked the ingredients a bit to fit my toddler's taste buds, but it's just as scrumptious as Grandma's own. -Teresa Flowers, Sacramento, California
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.
Nutrition Facts : Calories 266 calories, Fat 8g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 1604mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.
LEMON CHICKEN ORZO SOUP
Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.
Provided by ReneePaj
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
- Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
- Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
- Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g
CHICKEN ORZO SOUP
When you're short on time, our easy-to-make flavorful soup combines boneless chicken breasts with orzo and fresh vegetables for a light and fresh meal in just 30 minutes.
Provided by Deborah Harroun
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.
- Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
- Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.
- Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.
Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 4 g, TransFat 0 g
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