Curried Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Curried Chicken Soup calories by ingredient


Introduction

Tasty and easy soup. Use mild or hot curry - or a mixture of both. Makes 6 generous servings or 8 starter-sized servings. Tasty and easy soup. Use mild or hot curry - or a mixture of both. Makes 6 generous servings or 8 starter-sized servings.
Number of Servings: 6

Ingredients

    1/4 cup butter
    2 onions, chopped
    1 turnip, cubed
    2 carrots, finely sliced
    1 apple, peeled, cored and diced
    2 tbsp curry powder
    5 cups chicken stock
    juice of 1/2 lemon
    8 oz cooked chicken, diced
    2 tbsp cilantro
    salt and pepper to taste
    1/2 cup cooked rice, to serve

Directions

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.