Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, curry chicken soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Curry Chicken Soup is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Curry Chicken Soup is something which I’ve loved my entire life.

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 have to prepare a few components. You can have curry chicken soup using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Curry Chicken Soup:

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