Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, curry chicken soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Curry Chicken Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Curry Chicken Soup is something which I have loved my entire life. They are nice and they look wonderful.

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.

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

The ingredients needed to make Curry Chicken Soup:

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