Name: Inexpensive Chicken Curry Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 peeled and diced small white onion; 2 diced Large Carrots; 2 diced Celery Stalks; 4 cloves minced garlic; ¼ cup flour; 5 cups chicken stock; 1 lb diced into bite-sized pieces yukon gold potatoes; 1 lb chicken breasts; 1 tbsp curry powder; 2 tsp garam masala; ⅔ cup frozen peas; 15 oz full-fat coconut milk; to taste sea salt and freshly-cracked black pepper

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.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

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

Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
Put carrots and celery and sauté for 5 minutes. Then, add garlic and sauté for 2 minutes. Continue stirring.
Cook the flour. Add the flour and stir to combine. Cook for 1 minute, stirring frequently.
Add next round of ingredients. Add chicken stock, potatoes, chicken, curry powder, garam masala, and stir to combine.
Simmer. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, in order to maintain the simmer.
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.
Add final round of ingredients. Stir in the peas and coconut milk until combined. Taste and season with salt and pepper as needed.
Serve and garnish with crackers.