Curried Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup butter2 onions, chopped1 turnip, cubed2 carrots, finely sliced1 apple, peeled, cored and diced2 tbsp curry powder5 cups chicken stockjuice of 1/2 lemon8 oz cooked chicken, diced2 tbsp cilantrosalt and pepper to taste1/2 cup cooked rice, to serve
Melt the butter in a large stock pot over medium heat, add the onions and saute until golden. Add turnip, carrots and apple and continue to cook for an additional 3-4 minutes.
Stir in the curry powder until the vegetables are well coated, then pour in the stock. Bring to a boil, cover and simmer for 45 minutes. Season with salt and pepper to taste and add lemon juice.
Transfer soup to a food processor or blender. Process until smooth. Return to pot, add chicken and cilantro and heat through.
Place a spoonful of rice in each bowl then ladle the soup over top. Garnish with cilantro if desired and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user HIZBUG.
Stir in the curry powder until the vegetables are well coated, then pour in the stock. Bring to a boil, cover and simmer for 45 minutes. Season with salt and pepper to taste and add lemon juice.
Transfer soup to a food processor or blender. Process until smooth. Return to pot, add chicken and cilantro and heat through.
Place a spoonful of rice in each bowl then ladle the soup over top. Garnish with cilantro if desired and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user HIZBUG.
Nutritional Info Amount Per Serving
- Calories: 237.8
- Total Fat: 11.3 g
- Cholesterol: 40.3 mg
- Sodium: 1,352.2 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.9 g
- Protein: 17.2 g
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