Curry powder, fresh ginger and garlic infuse this chicken soup with lots of flavor. Source: EatingWell Magazine, Soup Cookbook

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Ingredients

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Associated Recipes

Directions

Instructions Checklist
  • Heat oil in a Dutch oven or soup pot over low heat. Add onion, garlic and ginger; stirring occasionally to prevent browning, cook until the onion is soft and translucent, 5 to 7 minutes. Add curry powder and rice; cook for 5 minutes longer.

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  • Add chicken, broth and water. Bring to a boil, then lower heat to medium. Simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. Transfer the chicken to a plate to cool.

  • Puree soup in batches in a food processor until smooth, adding water as needed for a creamy texture. Return soup to cleaned pot and heat again to a simmer.

  • Shred the chicken into small strips and add to the soup along with tomato; cook 3 minutes more. Season with salt and pepper. Just before serving, stir in lemon juice. Ladle into bowls and garnish with cilantro or chives.

Nutrition Facts

189 calories; 4.4 g total fat; 0.7 g saturated fat; 34 mg cholesterol; 431 mg sodium. 389 mg potassium; 20.8 g carbohydrates; 2.5 g fiber; 2 g sugar; 16.8 g protein; 181 IU vitamin a iu; 7 mg vitamin c; 65 mcg folate; 39 mg calcium; 2 mg iron; 34 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Gluten Free & delicious! Read More
Rating: 2 stars
10/29/2011
Good idea gone wrong I love curry soup but this is too much. The curried carrot soup on this site is one of my favorites and uses 2 tsp. of curry for six servings. This uses 3 Tbs (9 tsp.). Maybe this is a typo but it makes the soup too hot too one dimensional and just not enjoyable. Pros: Pureed rice is a great thickener Cons: Too much curry! Read More