Curried Chicken Soup

November 2007
Curried Chicken Soup

by 25 people

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Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 2 tablespoons butter
  • 1 bunch scallions, white and green portions thinly sliced separately
  • 1 red bell pepper, finely chopped
  • 2 teaspoons curry powder
  • 1 32 ounce container  (4 cups) chicken broth
  • 1 head cauliflower, cut into florets
  • 1 large baking potato (12 to 14 ounces), peeled and cut into small cubes
  • 1 rotisserie chicken, skin discarded and meat shredded
  • 1 15 ounce can  chickpeas, rinsed
  • Salt and pepper
  • 3/4 cup plain whole milk yogurt
  1. In a large saucepan, melt the butter over medium heat. Add the scallion whites, bell pepper and curry powder and cook, stirring, until tender, about 3 minutes. Add the chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until the vegetables are tender, 10 to 12 minutes.
  2. Stir in the chicken and chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt and pepper. Stir in the yogurt just before serving.
Tip Pair with:
  • Pair with: Cono Sur Viognier 2006 (Chile)
Tip Check out:
  • Find Indian naan bread in the supermarket bakery section and serve it with the soup.