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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 317.5
  • Total Fat: 1.9 g
  • Cholesterol: 55.0 mg
  • Sodium: 1,689.0 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 6.8 g
  • Protein: 28.8 g

View full nutritional breakdown of Curried chicken, corn, and potato soup calories by ingredient
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Curried chicken, corn, and potato soup

Submitted by: GLITTERFAIRY77

Introduction

I had some thawed chicken breasts in the fridge, and we were tired of the same old/same old baked or grilled chicken. I felt like curry, and the other grown ups weren't opposed. So, I took what I knew tasted good together, threw them into a really big pot, and hoped for the best. YAY! for me! It turned out really good. I had some thawed chicken breasts in the fridge, and we were tired of the same old/same old baked or grilled chicken. I felt like curry, and the other grown ups weren't opposed. So, I took what I knew tasted good together, threw them into a really big pot, and hoped for the best. YAY! for me! It turned out really good.
Number of Servings: 8

Ingredients


    about 32 ounces of thawed boneless, skinless chicken breasts.
    2 medium onions, chopped roughly
    3 medium to large cloves of garlic, minced
    8 medium or large potatoes, roughly cubed
    Season to taste with
    Curry powder, rosemary, sage, thyme, sea salt, ground black pepper, and allspice.
    Yes. Allspice.

Directions

In a large soup pot or crock pot, combine all ingredients and cover with water. Cook on high heat, stirring often, until the chicken is cooked through and starts to flake a little bit. You want the portions of chicken to remain whole, however. Makes 8 servings of chicken, and a variable amount of broth with potatoes and corn. 1 cup of broth and vegetables is one serving.

Number of Servings: 8

Recipe submitted by SparkPeople user WATERMELON*MAMI.






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