CURRIED CHICKEN SOUP
My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.
Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
CREAMY CHICKEN CURRY SOUP
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.
Provided by Bibi
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- 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 : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 68.3 mg, Fat 22.5 g, Fiber 4.2 g, Protein 28.5 g, SaturatedFat 13.9 g, Sodium 444.8 mg, Sugar 4.3 g
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
CURRIED CHICKEN BREAST
This is easy. You can also put steamed cauliflower,or peas when you add the soup. Serve over rice. Top with fried onions (you can find in the Indian section of your grocery store).
Provided by Rita1652
Categories Curries
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon of oil and butter.
- When hot, saute onions and garlic till soft, remove onions and garlic.
- Add more oil if needed and brown 4 boneless chicken breast.
- Add to chicken cream of mushroom soup and 1/2-cup water.
- Return onions and spices back to pan with chicken mixture; cover and simmer until done.
- If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.
CURRIED CHICKEN SOUP
This recipe comes from Sun Mountain Lodge in Winthrop, WA. My husband, who used to hate curry, has become a convert. This soup base is smooth and delicious and the texture of the chicken, wild rice and celery crunch adds to the variety and it has been a hit at dinner parties. I've used the basic recipe as curry chicken over rice as well (reducing the amount of stock I use so it's enough for a sauce instead of a soup, and omitting the wild rice and adding a handful of currants). I also use this recipe as the curried chicken (not the soup) for potlucks with rave reviews. ** Addition: this recipe works great in the crock pot.
Provided by PBF6095
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Begin cooking rice as instructed on the bag.
- In a large saucepan, combine chicken stock, bay leaf, cream of coconut and pineapple juice.
- Bring to a boil.
- Thicken the broth with a roux made of the butter and flour.
- To do this, in a separate pan, melt the butter with the flour until it bubbles and is foamy, then add to the broth and stir to thicken.
- Keep the broth on a low simmer to continue thickening while you prepare the chicken.
- Preheat a stock pot with 1/4 cup olive oil.
- Add black pepper and chicken to the stock pot, cook until 3/4 done.
- Add onion to the chicken and cook until transparent.
- Mix together spices and add them to the chicken mixture.
- Stir, saute lightly and finish with the heavy cream.
- To combine the ingredients, add the stock to the chicken mixture.
- Add the celery (still raw and crunchy) and the cooked wild rice.
- Season to taste with salt and pepper.
- When serving, top with toasted coconut or other ingredients as you choose.
- OR - Make this in the crock pot. To make it in the crock pot, put all ingredients except butter, flour, heavy cream and celery (and garnishes) in the crock pot. Don't cook the rice or the chicken - just dice the chicken and put it inches I used frozen stock and frozen chicken. Doesn't matter. Cook on high for about 4 hours or low for longer - as long as the rice is cooked, it's done. Then add chopped celery. Make roux and add to thicken. Add cream or milk, and you're done. Garnish as usual.
CURRIED CREAM OF CHICKEN SOUP
This is from Margaret Rudkin's Pepperidge Farm Cookbook. I haven't tried it. I am posting in answer to a request. Prep and cooking times are guesses.
Provided by mianbao
Categories Very Low Carbs
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Begin heating some water in the lower section of your double boiler.
- Use enough water so that it will not boil dry, and also so that the water will not touch the bottom of the top section when boiling.
- Meanwhile, over low direct heat, melt butter in the top section of the double boiler.
- Mix curry powder and flour and add to the melted butter.
- Cook over low heat for 2 minutes stirring constantly, being careful not to scorch.
- Remove from heat and add chicken broth slowly, stirring constantly.
- Return to the direct heat and bring just to a boil while stirring.
- Place top section of double boiler over the lower section with the water boiling.
- Add cream.
- Taste and season with salt and pepper.
- Remove from heat when heated through.
Nutrition Facts : Calories 375.6, Fat 35, SaturatedFat 21.4, Cholesterol 112, Sodium 868, Carbohydrate 8.8, Fiber 0.4, Sugar 0.8, Protein 7.1
CURRIED CAULIFLOWER
This is a good company dish. Even people who don't like curry like this dish!
Provided by SAMDEE
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
- In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g
COCONUT CURRY SOUP WITH CHICKEN
The best curry soup with chicken and coconut!
Provided by NUSIA
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
- Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
- Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g
KEON'S SLOW COOKER CURRY CHICKEN
A delicious, easy, curry chicken dish cooked entirely in a slow cooker. It's even better one or two days later, as leftovers. Your family will love it! Serve curry chicken over rice, with naan bread and a salad and you have a wonderful meal (I serve it over brown rice).
Provided by KEON ROBERTSON
Categories World Cuisine Recipes Asian Indian
Time 3h25m
Yield 4
Number Of Ingredients 13
Steps:
- Set the slow cooker to the High setting.
- Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.
- In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.
- Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.
Nutrition Facts : Calories 635.3 calories, Carbohydrate 32 g, Cholesterol 110.6 mg, Fat 37.9 g, Fiber 6 g, Protein 45.2 g, SaturatedFat 24 g, Sodium 2230.5 mg, Sugar 6 g
CURRY CHICKEN CASSEROLE
A great comfort food version of curry chicken that is best served on top of a bed of white rice. Super creamy and rich and makes the whole house smell delicious.
Provided by gbianchi
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese.
- Grease a 9 x 13" casserole dish with butter or PAM spray. Layer the broccoli and chicken in the pan as desired. Pour the curry mixture on top and use a spoon to fill it in around the chicken/broccoli.
- In a pan on the stovetop, melt the butter on medium to high heat. Pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned.
- Sprinkle bread crumbs on top of casserole.
- Place in oven and bake at 350 for 1 hour. Casserole should be bubbly and lightly browned when finished.
- Serve over white rice.
More about "curried cream of chicken soup recipes"
COZY CHICKEN CURRY SOUP - GIMME SOME OVEN
From gimmesomeoven.com
4.7/5 (24)Estimated Reading Time 5 minsServings 6-8Total Time 40 mins
RECIPES | YUMMLY
From yummly.com
RECIPES USING CREAM OF CHICKEN SOUP - CAMPBELL SOUP …
From campbells.com
20 BEST CREAMY SOUP RECIPES TO KEEP YOU COZY - THE …
From thepioneerwoman.com
CHICKEN BROCCOLI CURRY CASSEROLE | CAMPBELL'S® RECIPES
From campbells.com
CHICKEN GRAVY WITH CREAM OF CHICKEN SOUP RECIPES
From yummly.com
10 BEST CREAM OF CELERY SOUP CHICKEN BREAST RECIPES
From yummly.com
CAMPBELL'S CHICKEN CURRY · SEASONAL CRAVINGS
From seasonalcravings.com
CHICKEN CURRY WITH CREAM OF MUSHROOM SOUP RECIPES
From yummly.com
21 EASY CURRY RECIPES - RICH CURRY DISHES TO TRY NOW - GOOD …
From goodhousekeeping.com
CREAMY FALL SOUPS TO MAKE ON COZY EVENINGS - SOUTHERN …
From southernliving.com
10 BEST CHICKEN CURRY CREAM OF CHICKEN SOUP RECIPES
From yummly.com
MILLION-DOLLAR CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
RECIPETIN EATS’ CREAMY CHICKEN AND BACON CHOWDER CHECKS ALL …
From smh.com.au
BEST CREAMY CHICKEN & CORN SKILLET RECIPE - HOW TO MAKE
From delish.com
CURRIED CREAM OF CHICKEN SOUP - PRACTICALLY FUNCTIONAL
From practicallyfunctional.com
50 EASY ONE-POT MEALS — ONE-POT DINNER IDEAS FOR THE FAMILY
From goodhousekeeping.com
HEALTHY SOUP RECIPES - MAYO CLINIC
From mayoclinic.org
COPYCAT PANERA TOMATO SOUP: HOW TO MAKE IT (30-MINUTE RECIPE)
From tasteofhome.com
CURRY CHICKEN WITH CREAM OF CHICKEN SOUP RECIPES
From stevehacks.com
10 BEST CHICKEN CURRY CREAM OF CHICKEN SOUP RECIPES
From yummly.com
CROCKPOT CHICKEN RICE SOUP - SPEND WITH PENNIES
From spendwithpennies.com
EASY CHICKEN CURRY | CAMPBELL'S® RECIPES
From campbells.com
SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #very-low-carbs #bisques-cream-soups #soups-stews #eggs-dairy #stove-top #dietary #low-calorie #low-carb #low-in-something #equipment
You'll also love