How To Make Inexpensive Curry Chicken Soup
Create this chicken curry soup with just the ingredients in your pantry. Add some garam masala for that well-rounded spiciness with a slight briny taste.
Serves:
Ingredients
- 2tbspolive oil
- 1small white onion,peeled and diced
- 2large carrots,diced
- 2celery stalks,diced
- 4clovesgarlic,minced
- ¼cupflour
- 5cupschicken stock
- 1lbYukon gold potatoes,diced into bite-sized pieces
- 1lbchicken breasts
- 1tbspcurry powder
- 2tspgaram masala
- ⅔cupfrozen peas
- 15ozfull-fat coconut milk
- sea salt and freshly-cracked black pepper,to taste
Instructions
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Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
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Put carrots and celery and sauté for 5 minutes. Then, add garlic and sauté for 2 minutes. Continue stirring.
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Cook the flour. Add the flour and stir to combine. Cook for 1 minute, stirring frequently.
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Add next round of ingredients. Add chicken stock, potatoes, chicken, curry powder, garam masala, and stir to combine.
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Simmer. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, in order to maintain the simmer.
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Continue to cook for 10 to 15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.
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Add final round of ingredients. Stir in the peas and coconut milk until combined. Taste and season with salt and pepper as needed.
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Serve and garnish with crackers.
Nutrition
- Calories: 371.07kcal
- Fat: 22.12g
- Saturated Fat: 12.58g
- Trans Fat: 0.06g
- Monounsaturated Fat: 6.07g
- Polyunsaturated Fat: 2.04g
- Carbohydrates: 25.31g
- Fiber: 3.22g
- Sugar: 4.78g
- Protein: 19.38g
- Cholesterol: 40.79mg
- Sodium: 870.92mg
- Calcium: 52.48mg
- Potassium: 775.86mg
- Iron: 3.47mg
- Vitamin A: 179.25µg
- Vitamin C: 16.69mg
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