Chicken Curry Soup – a delicious recipe with chicken breasts, bay leaves, berries, peppercorns, red lentils, oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Put the chicken in a large pot with 4 1/4 cups of water and the bay leaves, juniper berries, peppercorns and some salt. Bring to a boil and simmer for 30 mins, skimming the scum off the top as necessary. Cook the lentils in a second pan, in boiling salted water, for 5-7 mins until al dente, then drain and rinse.
2
Remove the chicken from the stock, cool slightly then chop coarsely. Pour the stock through a strainer and set aside. Heat the oil in a saucepan and fry the celery, onion and apple with 1 tsp of curry powder, stirring from time to time. Pour in the stock and bring to a boil. Add the chicken and lentils and simmer briefly. Season the soup with additional curry powder, then serve.
365
kcal
Calories
8
g
Fat
28
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 lb chicken breasts, 2 None bay leaves, 4 None juniper berries, 6 None whole peppercorns, and more.
Yes, Chicken Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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