Chicken Zucchini Curry Soup Recipe Recipe

Name: Chicken Zucchini Curry Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 c. cubed, unpeeled zucchini or possibly yellow squash; 3 lg. cans chicken broth; 3 c. peeled, cubed Russet potatoes; 3 cloves chopped garlic; 3 teaspoon curry pwdr; 3 teaspoon dry basil; 1 teaspoon onion pwdr; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 lg. split chicken breasts, skinned

Servings: persons

8 c. cubed, unpeeled zucchini or possibly yellow squash
3 lg. cans chicken broth
3 c. peeled, cubed Russet potatoes
3 cloves chopped garlic
3 teaspoon curry pwdr
3 teaspoon dry basil
1 teaspoon onion pwdr
1/2 teaspoon salt
1/2 teaspoon pepper
2 lg. split chicken breasts, skinned

1
Saute/fry onion and garlic in small amount of oil in large soup pot or possibly Dutch oven.
2
Add in skinned chicken and brown.
3
Add in broth and zucchini and potato.
4
Simmer for 30 min, then remove and cold chicken.
5
Add in seasoning, adjust to taste and simmer 30 more min.
6
Cold soup and puree in blender or possibly processor.
7
Return pureed soup to pot.
8
Shred chicken and add in to soup.
9
For vegetarian soup, omit chicken.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 c. cubed, unpeeled zucchini or possibly yellow squash, 3 lg. cans chicken broth, 3 c. peeled, cubed Russet potatoes, 3 cloves chopped garlic, and more.

Yes, Chicken Zucchini Curry Soup Recipe 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.

Chicken Zucchini Curry Soup Recipe

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