Chicken Curry Soup Recipe
We love the taste of curry, and this delicious hearty soup will not disappoint.
Servings: 6
Calories: 232kcal
Equipment
- Big saucepan
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
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: 232kcal | Carbohydrates: 25g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1222mg | Potassium: 568mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5496IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 1mg