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Curried Chicken-and-Cider Soup

September 2009
Curried Chicken-and-Cider Soup

by 13 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 15 mins

Cook: 25 mins

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 1 tablespoon grated fresh ginger
  • Salt and pepper
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 cup apple cider
  • 1 large sweet potato, peeled and cut into 1-inch chunks
  • 1/2 head cauliflower, coarsely chopped (about 4 cups)
  • 1/2 rotisserie chicken, skin and bones discarded and meat shredded
  1. In a large saucepan, heat the olive oil over medium heat. Add the onion, ginger and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cumin and cook, stirring, for 3 minutes. Stir in the cider, scraping the bottom of the pan. Add 4 cups water and the sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.
  2. Using a blender, and working in batches, puree the soup; return to the saucepan. Stir in the chicken and warm through over medium heat; season with salt and pepper.
Tip Frozen assets
  • Freeze the soup in one or more containers. To cook, thaw in the refrigerator, then heat in a saucepan over medium heat.