Chicken Curry Soup

2 Reviews
From the EatingWell Kitchen

Curry powder, fresh ginger and garlic infuse this chicken soup with lots of flavor.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 4-5 cloves garlic, crushed
  • 3 slices fresh ginger, peeled and lightly crushed
  • 3 tablespoons curry powder, preferably Madras
  • 1/2 cup white rice
  • 2 bone-in chicken breasts, (about 1 pound), skinned and trimmed
  • 4 cups Homemade Chicken Broth, (recipe follows) or reduced-sodium chicken broth
  • 3 cups water
  • 1 vine-ripened tomato, seeded and chopped
  • Salt & freshly ground pepper, to taste
  • Lemon juice, to taste
  • Finely chopped fresh cilantro, or chives for garnish

Preparation

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  1. 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.
  2. 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.
  3. 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.
  4. 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 information

  • Per serving: 189 calories; 4 g fat(1 g sat); 2 g fiber; 21 g carbohydrates; 17 g protein; 65 mcg folate; 34 mg cholesterol; 2 g sugars; 0 g added sugars; 181 IU vitamin A; 6 mg vitamin C; 35 mg calcium; 2 mg iron; 452 mg sodium; 386 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat

Reviews 2

March 12, 2011
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By: marthajbates
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!
July 09, 2010
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By: EatingWell User
Gluten Free & delicious!