Curried chicken soup

Curried chicken soup

Curried chicken soup

Curried chicken soup photo 1
Curried chicken soup photo 2
Curried chicken soup photo 3


  • butter or margarine - 2 Tbsp
  • flour - 1/4 c
  • water - 6 c
  • lemon juice - 2 Tbsp
  • curry powder - 2 Tbsp
  • salt and pepper to taste - 1 item
  • hot cooked rice - 1 item
  • , cut up - 1 broiler
  • shredded coconut for garnish - 1 item
  • large garlic cloves, mashed - 2 item
  • medium onions, divided - 2 item
  • large celery rib with tops, cut up - 1 item
  • each ground cloves, coriander - 1/4 tsp
  • packed shredded coconut - 1/4 c

How to make curried chicken soup:

In Dutch oven, combine chicken, water, 1 onion (quartered), celery, garlic and 1 1/2 teaspoon of salt. Cover and simmer about 1 hour until tender. Remove chicken to cool. Discard skin, bones, leaving meat in large chunks. Set aside. Strain broth. Save five cups.

In same Dutch oven, saute remaining onion, chopped, in butter. When tender, stir in flour, curry powder, cloves, coriander, 1/4 cup coconut, while gradually stirring in 5 cups of broth. Stir until thickened.

Cover, stirring occasionally. Simmer 15 minutes. Add chicken and lemon juice. Heat. Season with salt and pepper.

In soup bowls, place a mound of rice. Ladle soup and chicken over rice. Garnish with coconut.

Recipe categories: Main dish, One Dish meal, Curries.

Curried chicken soup
Average rating: 3.4 of 5, total votes: 7
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
milk, butter or margarine, stick margarine, water, grated cheese
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