Curried Chicken Vegetable Soup Recipes

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 AND VEGETABLE CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
• Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
• Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
• Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

CURRIED CHICKEN RICE SOUP

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.

CURRIED VEGETABLE SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.

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.

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.

CURRIED VEGETABLE SOUP

Steps:

• Place all ingredients in a large pot and bring to a boil over med-high heat.
• Reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest).
• Serve garnished with a sprinkling of ground red pepper, if desired.

CURRIED CHICKEN VEGETABLE SOUP

Steps:

• 1. I just throw the first nine ingredients (minus the vegetables) in the pressure cooker, put the lid on and turn the heat up high until it starts to steam, then turn it down and let it cook about 30 minutes. The chicken will be fall apart tender, at which time you
• 2. carefully remove all the bones -- there should be 8 large leg bones and a few smaller "sharp" boney pieces -- the rest of the bone, skin, and stuff will become soft and edible and simply fall off as you pick up the bones. After taking out the bones if you simply stir the soup, the meat and skin will fall apart into tiny pieces ready for the next step of the soup process. If they don't do this then cook it a little longer until they do.
• 3. (Warn the family about finding a missed piece of bone while eating -- if your kids are small you may wish to simply cook boneless/skinless and not mess with this step. I do it because it prevents arthritis -- it is like taking natural glucosamine and condroitin and is very healthy for all people, especially older females who may have osteoarthritis.)
• 4. AFTER THE BROTH IS CREATED AND THE BONES ARE REMOVED, THEN decide how much broth and chicken you will use for today's soup and put that amount into a 2 qt sauce pan. Then throw in your frozen vegetables, turn the heat up to boil (to thaw the vegetables), then turn it down to simmer again until the vegetables are the doneness that you like -- it happens quickly because the soup is already hot even though the vegetables are dumped in frozen -- I don't actually measure the veggies, I just open the bag and dump some in -- whatever portion and kind I feel like that day.
• 5. -- I cook the vegetables afterward because if I add them to the pot in the beginning they kind of disappear into the soup -- I like to see and taste the chunks of vegetables.
• 6. --Another reason I do the vegetables later is to make the left overs fresh and different each time I eat it. I might try some simple broccoli and chicken soup one day, and then use the same base to make okra and green beans soup the next. It adds variety so the food is not boring over the next few days. This is heavenly and very filling (even without the noodles and stuff). I really do prefer it with only the vegetables, but you can add whatever you want -- even beans, I suppose, but that would certainly add another step, unless you use canned beans.
• 7. P.S. When you start looking for curry powders there are a zillion different kinds! If you can start off with the Tones brand you may not need to look any further -- or you might want to try two or three different kinds. Read the ingredients on the container to get a feel for what that kind of curry powder might taste like. The only constant ingredient is the Turmeric which is what makes it yellow. I really like the Tones brand. If you are already familiar with a particular curry powder then use the one you already know and like. Some Curry powders are very spicy hot, so read the ingredients to get the spice level you prefer. You can always start with one Tbsp of curry powder to find out how it suits you -- then add more later if you like. This is actually a quick and easy recipe because you just throw in the frozen chicken, coconut milk, and spices and other ingredients, de-bone when done, then later dump in the frozen veggies -- no cut up or prep time just open the bag and dump some in -- all you need is cook time which should be about 45-50 minutes if you start with a pressure cooker -- all day with a slow cooker -- but there is no "tending" time. I hope you try it and I hope you like it as much as I do!!
• 8. Notes on ingredients: If you purchase the chicken in a bag where the pieces are individually frozen you don't have to thaw them to put them in the soup. The only time you may need to thaw is if you purchase the kind that is on one of those plastic styrofoam trays and they were piled up and frozen into a lump -- and then you only need to thaw them until you can pull them apart to put in the pot -- they don't have to be completely thawed. I use a 6 qt. pressure cooker and fill it about 1/3 full of filtered water (You can cook it the regular way without a pressure cooker, it ends up the same, but it takes hours longer to get the chicken fall-off-the-bone tender :) (1/3 full allows room for the addition of coconut milk and the chicken -- when I am finished adding ingredients the pot is slightly more than half full to allow for bubbling and steaming.) Perhaps a slow cooker left all day would do the same thing -- I don't know, I've never tried it in a slow cooker but this seems like the perfect recipe for one. 1 (13.5 oz.) can of unsweetened classic organic coconut milk with no additives except for guar gum (Native Forest brand -- but you really could use any kind you can find -- just try to make sure it does not have a lot of other ingredients and no sugar) -- shake the can before opening to make it easier to pour If you use garlic salt do not add salt and cut it to 1 tsp -- it can quickly get way too salty with garlic salt so I prefer the powder in order to have better control