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Chicken curry soup

Chicken Curry Soup

A spicy, warming soup with Eastern notes in the flavor! This spicy vegetable soup on chicken broth, with chicken and the zesty taste and aroma of curry powder, can hardly fail to impress. Its unusual, bright flavor and rich yellow color call to mind the dishes of Eastern cuisine. Soups like this are made in India, with all sorts of hot spices and seasonings added. Worth noting: despite its light, simple ingredients, the soup comes out very filling and even warming — perfect for dinner on cold winter days.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken fillet

300

Potatoes

Carrots

Onion

Garlic

Celery stalk

Rice

100

Olive oil

Curry powder

Ground red pepper

Ground black pepper

Paprika

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 12 % 3 g

Carbohydrates 62 % 16 g

120 kcal

GI: 63 / 38 / 0

Cooking method

Step 1:

Gather the ingredients for the soup. Cut the chicken fillet into large pieces, rinse the meat, and boil it in salted water. Cook for about 20 minutes from the time it boils, depending on the size of the pieces. Take the meat out of the broth — the broth will be needed for the soup, so don't pour it out; strain it and set it aside.
Step 2:

Wash, peel, and cut the potatoes into large pieces. Rinse them and boil them in salted water until soft enough to mash.
Step 3:

Set aside some of the diced boiled potato, and mash the rest into a purée with a masher or blender.
Step 4:

Let the chicken cool a little and chop it finely with a knife.
Step 5:

Wash, peel, and grate the carrots. If you like carrots in pieces in your soup, you can cut them into cubes or slices instead.
Step 6:

Peel the onion and cut it into small cubes.
Step 7:

Peel the garlic and finely chop it with a knife.
Step 8:

If you have it, you can add a celery stalk to the soup to improve the flavor. Wash the celery and cut it into cubes.
Step 9:

Rinse the rice well, until the water runs clear.
Step 10:

Into the pot of chicken broth boiling on the stove, add the mashed potato and the reserved potato pieces, then add the rice and celery right away. Stir so the rice doesn't stick to the bottom. Cook for 15 minutes over medium heat from the time it boils.
Step 11:

Pour olive oil into a skillet and heat it. Add the carrots and onion and fry until lightly golden. Add the spices and the chopped garlic to the vegetables, stir, warm them through to bring out the aroma, and take them off the heat. Add the sautéed vegetables to the pot of soup.
Step 12:

Add the chopped chicken to the pot right away. Stir. Cook for 2–3 minutes and turn off the heat. Cover the pot and let the soup rest, covered, for at least 20 minutes.
Step 13:

Serve the soup with white bread and fresh herbs. Enjoy!