Chicken Curry Soup

by jc

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!

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Blizzard and to sick to ski... hmph!

Blizzard and to sick to ski… hmph!

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
Choppin

Choppin

In a large non-stick pan, add 2 tbsp of canola oil and cook chicken until no longer pink.  Set aside.

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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.

Carrots + onions first

Carrots + onions first

Everybody joins the party later

Everybody joins the party later

In a small bowl mix flour and salt, then add to vegetables in saucepan.  Cook for 1-2 minutes with stirring.

Veggies + flour + salt

Veggies + flour + salt

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!

Bring the heat!

Bring the heat!

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