Curried Chicken Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 2 large White onions (diced) |
| 16 ounces Boneless, skinless chicken thighs (cubed) |
| 3 large Carrots, raw (peeled and sliced into rounds) |
| 2 cups No salt added vegetable stock (or no salt added chicken stock) |
| 2 cup Water |
| 2 tsp. Curry powder |
| 1/2 tsp. Garam masala |
| 1/3 tsp. Salt |
| 4 cup Water |
| 1 cup Brown lentils |
| 1/2 cup 2% milk |
| 2 cup Frozen peas |
Instructions
Add the onions and cook, stirring frequently, for about 10 minutes until the onions are lightly browned.
Remove half of the onions and set aside.
Add the chicken thighs to the pan and cook for about 4 minutes. Stir frequently.
Add the carrots, chicken stock, two cups of the water, curry powder, salt and pepper.
Reduce the heat and simmer the soup for about 20 minutes until the carrots are slightly tender but not mushy.
While the soup is cooking place the remaining water in a medium sauce pan over high heat.
When the water boils add the lentils, stir and reduce the heat to a simmer.
Cook the lentils for about 20 minutes.
Remove from the heat and strain the excess liquid.
Place the reserved onions and milk in a blender and puree until smooth.
Add the creamed onions, lentils and peas to the soup and stir.
Heat gently and serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
A simple curry soup is the perfect way to warm up on a cold winter night. This version makes a complete meal with veggies, meat, lentils and peas in a rich creamy soup.
The lentils make this a robust and creamy soup that pairs perfectly with the chicken, onions and carrots. Reserving the onions and blending them with the milk is a great way to thicken soup.