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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

 
 

Curried (Leftover) Chicken Soup



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
1/2 tsp. salt
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)
1 tsp. honey

Curried (Leftover) Chicken Soup recipe from Dr. Gourme

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.

Stir gently.

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.

Nutrition Facts

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
Cholesterol 66mg 22%
Sodium 386mg 17%
Total Carbohydrates 14g 11%
    Dietary Fiber 4g 14%
    Sugars 7g
Protein 14g
Vitamin A 5% Vitamin C 30%
Calcium 9% Iron 15%
Vitamin K 21mcg Potassium 677mg
Magnesium 43mg