Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, curry chicken soup. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

This Curry Chicken Soup is ultra-comforting and loaded with veggies. I love how quick and easy it is to prepare, all in one pot! Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.

Curry Chicken Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Curry Chicken Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook curry chicken soup using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Curry Chicken Soup:

1. Make ready 1 Turnip, peeled and chopped
2. Make ready 1 Parsnips, peeled and chopped
3. Make ready 2 Sweet Potatoes, peeled and chopped
4. Make ready 1 large White Onion, chopped
5. Get 3 Boneless Skinless Chicken Breast, cubed into small pieces
6. Take 1/2 bag Baby Carrots
7. Take 1 bunch Kale
8. Prepare 1 can Sweet Corn, drained
9. Get 1 can Italian Style Diced Tomatoes
10. Make ready 64 oz Chicken Broth
11. Take 2 tbsp Curry Paste, Hot
12. Take 3 tbsp Butter
13. Prepare 1 Crushed Red Pepper
14. Make ready 1 Basil
15. Make ready 1 Coriander Seed, Ground
16. Make ready 1 Dried Garlic and Onion

This curried chicken soup with tomatoes, chickpeas, and frozen spinach is very tasty and so quick to make. This spicy chicken curry soup recipe contains an ingredient that I don't use very often: curry powder. Confession time: I once was a curry powder snob, as in "no one who cooks authentic Indian food. Curry powder, fresh ginger and garlic infuse this chicken soup with lots of flavor.

Instructions to make Curry Chicken Soup:

1. Brown onion in butter in a stock pot.
2. Add all other ingredients to stock pot except the chicken and kale. Bring to a boil then cover and reduce heat to low.
3. In a skillet or wok, cook chicken until all pink is gone.
4. Add cooked chicken to stock pot and cover stock pot. Allow to simmer for about an hour.
5. Remove stems from kale and chop small. Add kale to stock pot and allow to simmer 15 minutes.

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