• Curried Chicken, Potato And Carrot Soup

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    • 1 tsp extra virgin olive oil
    • 3/4 c. diced sweet onion salt
    • 1/2 tsp chopped garlic
    • 4 ounce skinless boneless chicken breast half cut into 1" pcs red pepper flakes a few to taste
    • 2 tsp curry pwdr (2 to 3)
    • 1 tsp grnd cumin
    • 1/4 tsp grnd black pepper
    • 3/4 c. diced carrot
    • 1 1/2 c. diced potato (2 red-skinned potatoes) with peel
    • 1 c. diced peeled tomato with juice
    • 1/2 c. defatted low-sodium chicken broth (1/2 to 3/4)
    • 3 c. water or possibly to cover


    1. Heat a small stock pot. Add in oil and swirl to coat bottom of pan. Add in the onion; a healthy pinch of salt. Cook, stirring, for about 4 min over medium heat. Add in garlic and saute/fry for 1 minute more. Increase the heat to medium-high. Add in the chicken and sear. Add in the seasonings stir to combine: cook for 1 minute. Add in the carrot, potatoes and saute/fry stirring for 1 minute. Add in the tomatoes, broth and water. Bring to a simmer. Reduce heat, cover and cook for 20 to 25 min, stirring occasionally, till the vegetables are tender and the chicken is cooked in the center. Sprinkle with minced cilantro. May be served immediately or possibly reheated gently.
    2. Serving Ideas : Hot onion kulcha, naan or possibly pita; Cucumber Yogurt Sauce (Raita)
    3. NOTES : We turned Jay Solomon's recipe for chicken curry into a soup. It was a good thing made wonderful with Onion Kulcha - carry out from local restaurant. Light soup for a late dinner. Make ahead and gently reheat. The spices will get stronger.

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