This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish." Louis P. De Gruy
When I am teaching hands on cooking classes – whether it is the community or physicians – I will often mention roasting a chicken on Sunday to have during the week for other meals. One of the best uses of those leftovers is to make soup and I absolutely love this curried chicken soup.
The one key to making this soup is to not rush things. Keeping the heat at a very low simmer will cook the vegetables and chicken but not overcook them. If you turn the heat up too much the soup will become cloudy.
Servings: 6 | Serving size: 2 cups
Cooking time: 60 minutes
This recipe can easily be multiplied and makes very good leftovers.
Serve over Brown Rice.
|1 tsp.||olive oil|
|2 medium||onions (sliced)|
|3 medium||ribs celery (diced)|
|1 1/2 lb.||roasted chicken or turkey (cut into strips)|
|4 cups||no salt added chicken or vegetable stock|
|1 1/2 tsp.||curry powder|
|1 tsp.||garam masala|
|1/2 tsp.||ground cumin|
|1/8 tsp.||red pepper flakes|
|2 cups||light coconut milk|
|1 large||red bell pepper (seeded and cut into 3/4 inch chunks)|
|1 large||green bell pepper (seeded and cut into 3/4 inch chunks)|
Place the olive oil in a large sauce pan over medium high heat.
When the oil is hot add the onions and cook for 5 minutes. Stir frequently.
Add the celery and cook for 2 minutes. Stir frequently.
Add the chicken (or turkey), stock, salt, curry powder, garam masala, cumin and red pepper flakes.
Bring the soup to a simmer, cover and cook for 20 minutes. Stir gently occasionally.
Add the coconut milk, red pepper, green pepper and honey.
Cover and simmer for another 10 to 15 minutes.
Serve over brown rice.
Serving size = about 1 1/2 cups
Servings = 6
Amount Per Serving
|Calories 281||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g|
|Saturated Fat 5g||5%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 14g||11%|
|Dietary Fiber 4g||14%|
|Vitamin A 5%||Vitamin C 30%|
|Calcium 9%||Iron 15%|
|Vitamin K 21mcg||Potassium 677mg|