Curry Chicken Soup – A Great Noodleless Under The Weather Soup

The ingredients

Picture 2 of 9

olive oil, white onions, garlic, ginger, parsnip, carrots, apple, curry powder, vegetable stock,lemon juice, chicken, cilantro

Last week, I felt a bit under the weather. In the past, I would attempt to make the same homemade chicken noodle soup to make me feel better. But not this time, I wanted to try something different and went on a hunt for a soup that I can add chicken and garlic to make me feel better.

I found this Curry Chicken Soup recipe in a cookbook called “Soup Bowl” – I modified it a tad to my liking though.

The verdict? This soup is pretty good and even better the next day! The superstar ingredient is the apple – it gives the soup a subtle sweetness, yet not too sweet. Even though this soup seems quite creamy, there is no cream or milk what-so-ever. The lemon juice gives it a very nice zest. The shredded raw carrot adds a nice touch as well – I think the next time I make it I would add even more!

Ingredients

  • 2 tablespoons olive oil
  • 1 and ½ cups white onions, chopped
  • 1 garlic clove
  • ½ inch piece of ginger, finely chopped
  • 2 and ½ cups parsnip, chopped small
  • 1 and ½ cups carrots finely sliced chopped small, plus some shredded for garnish
  • 1 apple, peeled, cored and chopped small
  • 1 and 1/2 tablespoons mild curry powder
  • 5 cups vegetable stock
  • juice of 1 lemon
  • 6oz / 175 g cooked chicken, cut into small pieces
  • 2 tablespoons chopped fresh cilantro, plus extra for garnish
  • salt and pepper

Cooking Instructions:

  1. Heat olive oil in heavy pan over medium-high heat. Add onions, ginger and garlic, saute until soft, about 5 minutes.
  2. Add the parsnip, carrots, and apple and continue to cook for an additional 3-4 minutes.
  3. Stir in the curry powder until the vegetables are well coated, then pour in the vegetable stock. Bring to a boil, cover, and simmer for about 45 minutes. Season with salt and pepper to taste.
  4. Keeping a cup of the solids aside, transfer the balance of soup to a food processor or blender. Add lemon juice and puree soup until smooth.
  5. In a separate pan, fry up chicken pieces on medium to high heat.
  6. Return soup puree and reserved solids to the saucepan. Add the chicken and cilantro to the saucepan and gently heat through. If you want a thinner soup, add more vegetable stock to your liking.
  7. To serve, ladle soup into bowls and top with cilantro and shredded carrots. Serve immediately.

Original Recipe: Page 103 – Book: Soup Bowl – An inspiring collection of soups, broths and chowders.

What I changed from original recipe:

  • replaced butter with olive oil
  • used more curry powder
  • used more lemon juice
  • replaced chicken stock with vegetable stock
  • omitted rice
  • added garlic clove
  • added ginger

Soup Mistress Rating for Curry Chicken Soup:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (3.5/5) 
Taste: (4.5/5) 

Related posts:

  1. Caesar Salad Soup a Great Alternative For Cold Weather

Leave a Reply

Your email address will not be published. Required fields are marked *