Monday, February 11, 2013

Chicken Curry Soup

I made this soup today using leftover chicken breasts from store bought roasted chicken.  I added it during the last 10 minutes of cooking time druing Step 2.

Chicken Curry Soup

6 servings, 1 1/3 cups each

Active Time: 45 minutes
Total Time: 45 minutes

    1 tablespoon canola oil
    1 large onion, chopped
    4-5 cloves garlic, crushed
    3 slices fresh ginger, peeled and lightly crushed
    3 tablespoons curry powder, preferably Madras
    1/2 cup white rice
    2 bone-in chicken breasts, (about 1 pound), skinned and trimmed
    4 cups Homemade Chicken Broth, (recipe follows) or reduced-sodium chicken broth
    3 cups water
    1 vine-ripened tomato, seeded and chopped
    Salt & freshly ground pepper, to taste
    Lemon juice, to taste
    Finely chopped fresh cilantro, or chives for garnish

  1. Heat oil in a Dutch oven or soup pot over low heat. Add onion, garlic and ginger; stirring occasionally to prevent browning, cook until the onion is soft and translucent, 5 to 7 minutes. Add curry powder and rice; cook for 5 minutes longer.
  2. Add chicken, broth and water. Bring to a boil, then lower heat to medium. Simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. Transfer the chicken to a plate to cool. 
  3. Puree soup in batches in a food processor until smooth, adding water as needed for a creamy texture. Return soup to cleaned pot and heat again to a simmer.
  4. Shred the chicken into small strips and add to the soup along with tomato; cook 3 minutes more. Season with salt and pepper.
  5. Just before serving, stir in lemon juice. Ladle into bowls and garnish with cilantro or chives.


Per serving: 197 calories; 5 g fat ( 1 g sat , 3 g mono ); 37 mg cholesterol; 21 g carbohydrates; 17 g protein; 2 g fiber; 176 mg sodium; 271 mg potassium.

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