Chicken Curry Soup | Easy Soup Recipe | MOLCS Recipes

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Chicken Curry Soup



2 Tbsp Olive Oil
1 Medium Onion - diced
1 lb Carrots - diced
3 Celery Ribs - diced
4 - 5 Cloves Garlic - minced
1/3 C Flour
6 C Chicken Stock - I use unsalted
4 Yukon Gold Potatoes - cubed in bite sized pieces
1 Tbsp Curry Powder
2 tsp Garam Masala
1 C Frozen Peas
1 15 oz Can Coconut Milk
1 1/2 - 2 lbs Boneless Chicken Breast
Salt & Pepper to taste


In a dutch oven or large stock pot drizzle oil, add onions stirring for 1 - 2 minutes, add carrots &
celery, cooking for 3 - 4 minutes. Add garlic and season with salt & pepper if needed.
Add flour, cooking for 1 - 2 minutes. Add in the chicken stock, curry powder, garam masala, potatoes
and chicken. Cover and simmer 45 minutes. Remove chicken from pot and shred with 2 forks.
Return shredded chicken to pot. Cook until potatoes are fork tender. Stir in frozen peas and
coconut milk.
*Optional: garnish with cilantro

Serve with ritz crackers

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