Chicken Curry Soup
I’m sick and it’s a blizzard outside my window, so naturally I get the craving for a cozy and nutritious soup. With the aim of combating this sickness with heat and spice, I stumbled upon a great recipe for chicken curry soup!
I tried to make this soup a bit on the spicier side, so if you don’t like it hot then just cut back on the curry powder (or use a mild curry powder) and red pepper flakes.
I loved the taste and the heat but would replace the green bell pepper with red or yellow if I were to make it again.
Chicken Curry Soup
Adapted from Taste of Home’s Chicken Curry Soup recipe.
- 2 boneless skinless chicken breasts, cut into 1/2-inch cubes
- 4 tsp canola oil
- 1 1/2 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 2 cups chopped peeled apple, I used Gala
- 4 tbsp all-purpose flour
- 1/4 tsp salt
- 4 cups reduced-sodium chicken broth
- 1/2 cup tomato paste
- 6 tsp medium curry powder
- 1 heaping tbsp fresh ginger, minced
- 1 tsp crushed red pepper flakes
- 3-4 tbsp minced fresh parsley
In a large non-stick pan, add 2 tbsp of canola oil and cook chicken until no longer pink. Set aside.
In a large saucepan add 2 tbsp of canola oil and sautee onions and carrots at medium-high. Subsquently add green pepper and celery. After about 5 minutes add apples and cook another 2 minutes.
In a small bowl mix flour and salt, then add to vegetables in saucepan. Cook for 1-2 minutes with stirring.
Slowly add first 2 cups of broth, then add the tomato paste and mix well to incorporate, then add the other 2 cups of broth. Bring to a boil, then reduce heat and add curry powder, ginger, and red pepper flakes. Add the chicken into soup and simmer for 8-10 minutes.
Serve and top with fresh parsley.
Note: For leftovers I mixed in the rest of the parsley and it was great the next day!