Cozy Chicken Curry Soup
- Yield 6
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Cozy Chicken Curry Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/4 cup flour
- 5 cups chicken stock (or vegetable stock)
- 1 pound Yukon gold potatoes, diced into bite-sized pieces
- 1 pound (uncooked) boneless skinless chicken breasts, diced into bite-sized pieces
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- 2/3 cup frozen peas
- 1 (15-ounce) can full-fat coconut milk (or half and half)
- sea salt and freshly-cracked black pepper, to taste
Method
Sauté the veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 3 minutes, stirring occasionally. Tip in carrots and celery and sauté for 5 minutes, stirring occasionally. Tip in garlic and sauté for 2 minutes, stirring occasionally.
Leave the flour. Tip in the flour and stir to combine. Leave for 1 minute, stirring frequently.
Tip in chicken stock, potatoes, chicken, curry powder, garam masala, and stir to combine.
Let it bubble gently. Continue cooking until the soup reaches a let it bubble gently. Lower heat to medium-low, in order to maintain the let it bubble gently. Continue to cook for 10-15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.
Tip in final round of ingredients. Stir in the peas and coconut milk until combined. Taste and season with salt and pepper as needed.
Plate Plate warm, garnished with biscuits or crackers.
