Chicken Curry Soup
Your cup will runneth over with this chicken curry soup. It has all of the flavors of the typical curry dish in the form of a soup. You'll love every spicy spoonful.
Ingredients
For 8 people
- 2 tablespoon(s) canola oil
- 3 edium large boneless skinless chicken breasts, cut into bite sized pieces
- 3 carrots, thinly sliced
- 1 large sweet onion, diced
- 1/2 small head green cabbage, diced
- 9 cup(s) chicken broth
- 1 cup(s) frozen small peas
- 1/2 bag frozen white corn
- 3 3/4 cup(s) cannellini beans
- 2 teaspoon(s) fresh basil
- 1/3 ounce(s) rosemary
- 2 teaspoon(s) seasoned salt
- 1 teaspoon(s) seasoned pepper
- 1 1/2 teaspoon(s) curry powder
- 1 teaspoon(s) ground coriander
Directions
Saute chicken breasts in canola oil. Add carrots, onion and cabbage, continuing to saute until tender. Add chicken broth, peas, corn and canellini then stir well while heating. Add basil, rosemary, seasoned salt, seasoned pepper, curry powder and ground coriander. Stir and simmer 30 minutes.
Nutrition facts
- Kcal: 296.74 kcal
- Fibers (g): 9.7g
- Sodium (mg): 2121.53mg
- Carbs: 35.27g
- Fat: 6.83g
- Saturated fat (g): 0.51g
- Proteins: 24.3g