Creamy Chicken Curry Soup

Name: Creamy Chicken Curry Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1.5 teaspoons curry powder; 1 teaspoon ground turmeric; 0.5 teaspoon cayenne pepper, or to taste; 1 teaspoon smoked paprika; 1 teaspoon garam masala; 1 teaspoon ground cumin; 2 tablespoons extra-virgin olive oil; 1 cup chopped onion; 6 cloves garlic, minced; 2 teaspoons minced fresh ginger; 3 cups chicken stock; salt and ground black pepper to taste; 1 cup cubed russet potatoes; 2 cups chopped carrots; 2 cups Chicken breast tenderloins, cooked, fried; 1 (13.5 ounce) can Nuts, coconut milk, canned (liquid expressed from grated meat and water); 1 cup frozen French-cut green beans

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Coconut milk provides creaminess and just a touch of sweetness for this rich, flavorful soup. Leftover rotisserie chicken works perfectly in this recipe. Start off with a green salad and add some naan or other flatbread for a tasty and quick dinner.

Recipe by Bibi

Published on January 12, 2021

2

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 ½ teaspoons curry powder
1 teaspoon ground turmeric
½ teaspoon cayenne pepper, or to taste
1 teaspoon smoked paprika
1 teaspoon garam masala
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 cup chopped onion
6 cloves garlic, minced
2 teaspoons minced fresh ginger
3 cups chicken stock
salt and ground black pepper to taste
1 cup cubed russet potatoes
2 cups chopped carrots
2 cups Chicken breast tenderloins, cooked, fried
1 (13.5 ounce) can Nuts, coconut milk, canned (liquid expressed from grated meat and water)
1 cup frozen French-cut green beans

Directions

Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.

Nutrition Facts (per serving)

378	Calories
23g	Fat
17g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 378
% Daily Value *
Total Fat 23g	29%
Saturated Fat 14g	70%
Cholesterol 68mg	23%
Sodium 445mg	19%
Total Carbohydrate 17g	6%
Dietary Fiber 4g	15%
Total Sugars 4g
Protein 29g
Vitamin C 14mg	69%
Calcium 71mg	5%
Iron 4mg	24%
Potassium 689mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.