Curry Chicken Soup Recipe

Name: Curry Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Turnip, peeled and chopped; 1 Parsnips, peeled and chopped; 2 Sweet Potatoes, peeled and chopped; 1 large White Onion, chopped; 3 Boneless Skinless Chicken Breast, cubed into small pieces; 1/2 bag Baby Carrots; 1 bunch Kale; 1 can Sweet Corn, drained; 1 can Italian Style Diced Tomatoes; 64 oz Chicken Broth; 2 tbsp Curry Paste, Hot; 3 tbsp Butter; 1 Crushed Red Pepper; 1 Basil; 1 Coriander Seed, Ground; 1 Dried Garlic and Onion

Servings: persons

1 Turnip, peeled and chopped
1 Parsnips, peeled and chopped
2 Sweet Potatoes, peeled and chopped
1 large White Onion, chopped
3 Boneless Skinless Chicken Breast, cubed into small pieces
1/2 bag Baby Carrots
1 bunch Kale
1 can Sweet Corn, drained
1 can Italian Style Diced Tomatoes
64 oz Chicken Broth
2 tbsp Curry Paste, Hot
3 tbsp Butter
1 Crushed Red Pepper
1 Basil
1 Coriander Seed, Ground
1 Dried Garlic and Onion

1
Brown onion in butter in a stock pot.
2
Add all other ingredients to stock pot except the chicken and kale.
3
Bring to a boil then cover and reduce heat to low.
4
In a skillet or wok, cook chicken until all pink is gone.
5
Add cooked chicken to stock pot and cover stock pot.
6
Allow to simmer for about an hour.
7
Remove stems from kale and chop small.
8
Add kale to stock pot and allow to simmer 15 minutes.

1168

kcal

Calories

Fat

Carbs

173

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 16 ingredients. The key ingredients include: 1 Turnip, peeled and chopped, 1 Parsnips, peeled and chopped, 2 Sweet Potatoes, peeled and chopped, 1 large White Onion, chopped, and more.

Yes, Curry Chicken 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.

Curry Chicken Soup

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