Chicken Curry Soup

Seasons: 
January, April
by

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

Chicken Curry Soup

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

  1. Cook chicken thoroughly, then dice. Dice onion, potato and carrots.
  2. Saute onion in coconut, olive oil or butter for 2-3 minutes.
  3. 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.  
  4. 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. 
  5.  
  6. 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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