Curry Chicken Soup
I was feeling under the weather this week and was really craving chicken soup. I had roasted chicken thighs earlier in the week and had two thighs leftover to use, but if you don't have leftover chicken in the fridge, you could boil 2 chicken breasts quickly, or even make a stock from scratch and use the chicken from that. I like soup to be a really quick, throw-everything-in-a-pot sort of meal, so leftover chicken worked perfectly. All I had to do was chop some veggies up and shred the chicken thighs into bite size pieces while was I waiting for the veggies to cook.
This soup is very basic, but adding the curry powder, lemon juice & cilantro brightened everything up and pulled it altogether. You can experiment with different spices and herbs - for example, a little cayenne powder instead of curry, or lime instead of lemon. Lots of possibilities for this simple, easy soup.
curry chicken soup
TOTAL TIME: 30 Minutes
- 4 tbsp unsalted butter
- 1 medium onion, finely diced
- 3 medium carrots, peeled & sliced
- 3 celery stalks, sliced
- 1 tbsp curry powder
- Freshly ground black pepper, to taste
- 32 fl oz container (4 cups) chicken stock
- 2 skinless chicken thighs, shredded
- Juice of 1/2 lemon
- 2 tbsp fresh cilantro, chopped
- Heat butter over medium heat in a large saucepan.
- Sauté onions, sliced carrots & sliced celery for 5-10 minutes. Add curry powder and black pepper, stir to combine.
- Pour chicken stock over veggies, cover & bring to a simmer.
- Add shredded chicken to the soup and simmer until vegetables are softened.
- Remove from heat, add fresh lemon juice & chopped cilantro.
Yield: 4 Servings
Amount Per Serving: Calories - 245 | Carbohydrates - 14g | Total Fat - 14g | Protein - 17g | Sodium - 507mg | Sugar - 2g