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Thursday, January 13, 2011

Chicken Curry Soup

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Let me introduce you to two of my new favorites: chicken curry soup and the bowl the soup is sitting in. The soup is courtesy of Maggie, who created it, then made it again for us one Sunday evening AND was nice enough to send me the recipe after I couldn't stop raving about it. Maggie actually made it with leftover Thanksgiving turkey; I had some shredded chicken in my freezer so I used that instead. Both versions were delicious.

The bowl was a Christmas gift from my sister, who knows me so well and selected this pretty Anthropologie bowl and matching plate as part of my Christmas gift. Eating this soup out of the new bowl made it that much better!

This soup is warm, filling, and healthy, the perfect January dish. The curry powder gives this soup a complex punch of flavor, making it much more exciting than your standard chicken and veggie soup. I hope you enjoy yours in a pretty bowl too!

One Year Ago: Crockpot Roasted Cauliflower Soup with Curry & Honey

Chicken Curry Soup
from Maggie

-1 small onion, chopped
-2-3 cloves garlic, minced
-1 tbsp olive oil
-3 stalks celery, chopped
-3-4 large carrots, chopped
-1-2 potatoes, peeled and chopped
-salt & pepper
-1-2 lbs cooked shredded chicken (or turkey)
-3 cups chicken broth
-3 tsp curry powder
-2 cups milk
-2 tsp cornstarch
-2 cans black beans, drained and rinsed

1. In a large stockpot, saute onion and garlic in olive oil until soft.
2. Add celery, carrots, and potato chunks and cook until soft (5-8 minutes). Season with salt and pepper.
3. Add broth, chicken, and curry powder. Bring to a boil. In a small bowl, mix together cornstarch and milk. Once boiling, stir in milk and reduce heat to low.
4. Once soup is simmering, stir in black beans. Allow soup to simmer for at least 20 minutes, longer is better. (I simmered for a few hours on low!)