Chicken Curry Soup Recipe
We love the taste of curry, and this delicious hearty soup will not disappoint.
Serving6
Ingredients
- 2 boneless skinless chicken breasts, halved
- 3 carrots, sliced
- 8 cups chicken broth
- ½ onion, diced
- 3 teaspoons curry powder
- ½ cup heavy cream
- ¾ cup Jasmine rice
- 2 Tablespoons fresh mint, chopped
- 2 Tablespoons fresh dill, chopped
- salt and pepper, to taste
Equipment
Instructions
- Combine the chicken, carrots, onions, and 6 cups of chicken broth into a medium saucepan and bring it to a boil. Once it reaches a boil quickly reduce heat to medium low, cover and cook until the chicken is just firm, about 20 minutes.
- Add your heavy cream, jasmine rice, curry powder. Increase the heat to medium and cover and simmer until the rice is cooked (20 minutes).
- Remove the meat from the broth and shred it, then return it back to the broth.
- Toss in chopped herbs, stir and serve hot!
Nutrition
Calories: 232 kcal · Carbohydrates: 25 g · Protein: 12 g · Fat: 9 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 51 mg · Sodium: 1222 mg · Potassium: 568 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 5496 IU · Vitamin C: 26 mg · Calcium: 61 mg · Iron: 1 mg