Chicken Curry Soup
A comforting warm soup stocked full of vegetables, chicken, and spices reminisces of curry
Chicken Curry Soup
- 1 yellow onion (diced)
- 2 carrots (diced)
- 1 1/2 TBS garlic (minced)
- 1/2 tsp ginger powder
- 1 tomato (diced)
- 2 TBS olive oil
- 1 TBS white sugar
- 1 TBS ground coriander or cilantro
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp turmeric
- 1/4 tsp gound cloves
- 1 bay leaf
- 1 tsp salt
- 1/8 tsp red cayenne pepper
- 2 chicken breasts (cooked, shredded)
- 6 cups chicken broth
- 1/3 cup whipping cream
Chicken Curry Soup
In a large pot, saute onions and carrots until tender, about 10 to 15 minutes
Add the minced garlic and ginger, saute 1 additional minute
Add the diced tomatoes and the rest of the spices, saute for 2 additional minutes
Stir in the shredded chicken
Add the chicken broth, simmer for 20 additional minutes
Remove from heat and stir in the whipping cream
Serve with a side of bread or over rice