Description
Easy chicken curry soup with rice is a flavorful and comforting meal. It is quick to prepare and customizable with your favorite toppings.
Ingredients
Scale
- 2 TBS olive oil
- 1 yellow onion (diced)
- 2 carrots (diced)
- 1 1/2 TBS garlic (minced)
- 1 tomato (diced)
- 1 TBS white sugar
- 1 TBS ground coriander
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp red cayenne pepper
- 2 chicken breasts (cooked, shredded)
- 1 bay leaf
- 6 cups chicken broth
- 1/3 cup heavy cream
- sliced shallots (optional)
- fresh thai basil (optional)
- fresh cilantro (optional)
- chili oil (optional)
- fresh squeezed lime juice (optional)
Instructions
- In a large pot, heat olive oil over medium-high heat. Add onions and carrots; sauté until tender, about 10-15 minutes.
- Add minced garlic; sauté 1 minute.
- Add diced tomatoes and spices; sauté 2 minutes.
- Stir in shredded chicken; add bay leaf.
- Add chicken broth; simmer 20 minutes.
- Remove from heat; stir in heavy cream.
- Serve with toppings and rice or naan.
Notes
- Adjust spices to your preference.
- Use pre-cooked chicken to save time.
- Add more broth for a thinner soup.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg