Chicken Curry Soup
Category:
This soup is hearty enough to be used as a main course or an addition to any meal. Substitutions can be made to accomodate food sensitivities.
Easy
Fairly cheap
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Ingredients
For 8 Dozen(s)
Recipe
- 1 onion
- 1 large Youkon or sweet potato
- 1 1/2 pound(s) chicken thighs
- 1 tablespoon(s) salt and pepper
- 1 1/2 tablespoon(s) olive oil
- 3 part(s) garlic
- 2 tablespoon(s) fresh gingerroot
- 1 1/2 tablespoon(s) curry powder
- 1 1/2 teaspoon(s) coriander
- 6 cup(s) bone broth
- 2 tablespoon(s) arrowroot
- 1 cup(s) frozen peas
- 1 3/4 cup(s) cultured cream, greek yogurt or coconut milk or cream
Chicken Curry Soup Directions
- Cook chicken thoroughly, then dice. Dice onion, potato and carrots.
- Saute onion in coconut, olive oil or butter for 2-3 minutes.
- Add pepper, garlic, giner, curry powder and coriander. Cook and stir one minute. Add bone broth, potatoes and carrots. Mix arrowroot in a little cold water and add.
- Ladle 2 cups of broth from the soup into a bowl and add yogurt, cultured cream or coconut cream/milk and whisk then add to soup.
- This soup requires the preparation of bone broth and cultured cream (if desired) prior. Please see the recipe for cultured cream in condiments and bone broth.
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