Curried Cream Of Chicken Soup Recipes

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CURRIED CREAM OF CHICKEN SOUP



Curried Cream of Chicken Soup image

This is from Margaret Rudkin's Pepperidge Farm Cookbook. I haven't tried it. I am posting in answer to a request. Prep and cooking times are guesses.

Provided by mianbao

Categories     Very Low Carbs

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 cups chicken broth, homemade or canned
4 tablespoons butter or 4 tablespoons chicken fat
4 tablespoons flour
1 teaspoon curry powder
1 cup heavy cream
salt
pepper

Steps:

  • Begin heating some water in the lower section of your double boiler.
  • Use enough water so that it will not boil dry, and also so that the water will not touch the bottom of the top section when boiling.
  • Meanwhile, over low direct heat, melt butter in the top section of the double boiler.
  • Mix curry powder and flour and add to the melted butter.
  • Cook over low heat for 2 minutes stirring constantly, being careful not to scorch.
  • Remove from heat and add chicken broth slowly, stirring constantly.
  • Return to the direct heat and bring just to a boil while stirring.
  • Place top section of double boiler over the lower section with the water boiling.
  • Add cream.
  • Taste and season with salt and pepper.
  • Remove from heat when heated through.

Nutrition Facts : Calories 375.6, Fat 35, SaturatedFat 21.4, Cholesterol 112, Sodium 868, Carbohydrate 8.8, Fiber 0.4, Sugar 0.8, Protein 7.1

CREAMY CHICKEN CURRY SOUP



Creamy Chicken Curry Soup image

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

1 ½ teaspoons curry powder
1 teaspoon ground turmeric
½ teaspoon cayenne pepper, or to taste
1 teaspoon smoked paprika
1 teaspoon garam masala
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 cup chopped onion
6 cloves garlic, minced
2 teaspoons minced fresh ginger
3 cups chicken stock
salt and ground black pepper to taste
1 cup cubed russet potatoes
2 cups chopped carrots
2 cups Chicken breast tenderloins, cooked, fried
1 (13.5 ounce) can Nuts, coconut milk, canned (liquid expressed from grated meat and water)
1 cup frozen French-cut green beans

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

CURRIED CHICKEN SOUP



Curried Chicken Soup image

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

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro

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.

FAST, CREAMY CHICKEN CURRY



Fast, Creamy Chicken Curry image

A blended curry powder is one of the original convenience foods, a venerable spice rub that can improve the flavor of almost anything. Even a good chicken breast is about as bland as meat can get, but spiced with a little curry, its flavor comes alive. In this dish, season sliced onions and chicken breast with the spice and finish the sauce with sour cream. The process is streamlined so that it takes no more than 25 minutes. Begin cooking white rice, the natural accompaniment, before cutting the onion. (After reading some of the reader comments on the original recipe, we decided to retest it, and we've made some changes and clarifications to the below recipe.)

Provided by Mark Bittman

Categories     dinner, easy, quick, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons canola, corn or other neutral-flavored oil, plus more as needed
1 medium onion, peeled and sliced
Kosher salt and freshly ground black pepper to taste
1 1/2 teaspoons curry powder, or to taste
1 pound boneless, skinless chicken breasts, sliced diagonally ½ -inch thick
1 cup sour cream
Minced cilantro or parsley leaves for garnish

Steps:

  • Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
  • Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
  • Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 8 grams, Sodium 481 milligrams, Sugar 3 grams, TransFat 0 grams

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