Curried Chicken Soup

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Chicken soup is everywhere, but families can tire of it very quickly.  The addition of curry just elevates the simple chicken soup and will become an all-time favorite.  It is also a very simple recipe and all items are readily sourced in your local supermarket.

Ingredients Serves 4
Olive oil 2 tbspns
Onions, chopped 500 gm
Curry powder 2 tspns
Ground cardamom ¼ tspn
Ground coriander ¼ tspn
Chicken broth 4 cups
Flour 2 tbspns
Skinless boneless chicken thighs 500 gm
Chopped fresh coriander 3 tbspns

Cooking Method

Heat olive oil in heavy large pot over medium heat.  Add onions.  Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes.  Mix in spices; stir 2 minutes.  Transfer one and a half cups onion to blender.  Add two cups broth and flour; blend until smooth.

Cut chicken into 1 cm cubes, sprinkle with salt and pepper.  Add to pot and stir over medium heat 5 minutes.  Add puree from blender and remaining 2 cups broth.  Bring soup to boil.  Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes.  Mix in chopped coriander; season soup to taste with salt and pepper.